Hungry for your early morning serving of food news, with no preservatives or additives?

Singh Farms Fall Workshop Series and Triple C Dough Dip in Today's Eater's Digest

Cooking and Composting with Singh Farms
If you're thinking about starting your very own garden, you will not want to miss Singh Farms' fall workshop series. The 20-acre Scottsdale farm hailed as a "hidden oasis" will be hosting classes on everything from vegetables to compost to chickens. This weeks class -- Cool Season Vegetable Gardening. Sunday, September 25th from 8 to 11 a.m. Kirti Mathura will teach all tricks of the trade for successful Fall and Winter gardens -- that means you might actually have something called a "harvest" this year. Planting material and fresh-from-the-farm eats are included. $45 per person, space is limited. Call 480-233-0726 to sign up. 

Workshops will continue through October, click here to check out the full schedule. 

Cookie Dough Dip

Could someone please explain this food fad? Hunks of raw cookie dough eaten right out of a tub is one thing but this dip is taking things a little too far. Chocolate Chip Cookie Dough Dip is made up of sugar, butter, and cream cheese -- sort of like a buttercream-meets-cream cheese frosting. All those ingredients are great and maybe it's super awesome, but we think it sounds (and looks) super gross. What are your thoughts on this new appetizer? 

Follow Chow Bella on Facebook and Twitter.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.