Granted, many view beans as “desert island” food, as in, something reserved for when they are stranded on a desert island. But those in the know see gold in a batch of colorful beans. In case you’ve yet to discover this treasure, here are two key tips for getting started.
Crying a lot over onions? Maybe onion goggles are for you.
Miso is a thick seasoning paste made from soybeans. It hails from Japan, where it has been eaten for centuries. To the modern kitchen it brings flavor that’s super fast but nutritious . Really, you don’t have to fool with any other seasonings. Just add a dollop of no-to-low calorie miso and you get amazing … Read more
For our healthy meal making classes, we always bring “clean” meat (i.e., free of antibiotics and growth hormones, humanely processed and often locally grown and processed, grass-fed and/or organic, free-range, etc.) Participants love how it tastes and wonder where it can be bought. Of course this line of inquiry runs us smack dab into the … Read more
Moving the Conversation Past the Dead End Sign It’s a mantra, said almost automatically any more: “I can’t afford healthy food. It’s too expensive.” Like Time, Affordability is a dead-ender. In other words, once raised, it effectively dead ends a conversation about healthy eating. If we don’t have time or can’t afford good food, then … Read more
There’s a part of Colorado you probably don’t know about. Mostly, we Coloradans live in a narrow band of settlement, strung out along the foothills that run north and south. From there, Colorado stretches to the west, into the spectacular peaks, canyons, mesas and forests that make Colorado a natural playground. But there’s a part … Read more
I remember reading about it years ago, in Eat Here, Reclaiming Homegrown Pleasures in a Global Supermarket. Among hundreds of interesting insights into our food system, Brian Halweil revealed this tidbit: Britain’s National Collection features of 2000 varieties of apples! What’s more, spread among this diversity is an almost continuous harvest, with some varieties ripening … Read more
I once had a job opening envelopes. All day long. I quit after four days. It was either that or take up a drug habit to survive the mindlessness. I thought about that experience today, as I was sautéing plums to freeze for winter. I did this last year and the plums were divine. But … Read more
It was a mad day. Although a balmy 80 degrees by 10 in the morning, nightfall was predicted to bring a hard frost, i.e., the kind that extinguishes plants on contact, especially the more tender summer crop plants. So I headed out early to bring in the last of the tomatoes, cucumbers, eggplant, basil and … Read more
It’s not surprising that we think of vegetables as inanimate objects. After all, we generally buy them in gigantic stores where, displayed in the next aisle over, might be anything from beauty products, pharmaceuticals and miscellaneous hardware items to winter gloves, engine oil and even laundry baskets. While it’s not hard to see a distinction … Read more