Monthly March, 2016
It’s Whole Grain Sampling Day, and time to celebrate a grain we love. I’m doing my “Sophie’s Choice” and picking freekeh for the day. Or, I should say, “green-wheat freekeh,” the full name of this ancient and outstanding grain. Why green wheat? Well, the story goes, back in 2300 BC, a city in the Mediterranean
We can thank the plant-based cuisine movement. We’ve tried cauliflower steaks, Romanesco Trees, and the ubiquitous Portabella Burger. Whether you are into it as a main course, or as an exciting new kind of side dish for your omnivorous fare, the vegetable cooked in the manner of a piece of meat is much more interesting
It’s a fun little game to play: Ask yourself about things you’d take to a desert island. If you could only have one book, one record, etc. So think about it, if you had to pick one single food to take to the desert island, what would it be? (And if you could make up
The Love You a Brunch Podcast Episode 4 Where we discuss whole grains, tasty food, sweeteners, and organics.