Have you ever had food poisoning? I have and tend to refer to that time as “3-Mile-Island of the Digestive System.…
Food
Bye Bye, Bleached: Healthier Cooking with Unbleached Flour
As soon as I learned that I could buy unbleached flour, I stopped buying bleached. Why would anyone want to bleach flour…
Foodie Underground: The Brine Bubble
It was a warm and humid afternoon, and all I wanted was an iced coffee. Being from the Northwest, I’m used to driv…
3 Recipes for Summer Melons: Unexpected Salads and a Delightful Cocktail
The other day I cut up a cantaloupe with the idea of having it ready-to-go for my yogurt granola breakfasts throughout t…
Is Boxed Wine Up to Snuff for Wine Snobs?
It’s leaner (in packaging), greener, and lighter. Shipping it uses fewer resources, so it has a lower carbon footp…
Cooking Up Quinoa with Farmers’ Market Vegetables
I try to get to the farmers’ market every week. Recently, however, I wasn’t able to due to summer travels. I…
A Giveaway and a Steal of a Deal: So Long Teflon, Hello Cute
Are you here to enter to win the giveaway? Just leave a comment on this post, below. Not quite on a Le Crueset budget bu…
Foodie Underground: Dealing with Food Waste
In the U.S. we waste about 25 percent of all food produced. In California alone, food is the largest source of waste, an…