Category Archive: The big picture

Girls Like Flours

Last week I made some pretty tasty sweet potato candy using coconut flour. This left me with a small problem.  I now own a one pound bag of coconut flour. What to do… Continue reading

Bee Part of the Solution

Several times in this blog I have briefly mentioned the plight of bees in North America and the world in general. I think it is time I address the issue fully.  Bees, our… Continue reading

To Market to Market

So, it’s August and I have literally no zucchini to write about. This time last year I was up to my eyeballs in cocozella di Napoli. I have to admit I’ve been a… Continue reading

Oh My Melon 1: Cut That Up!

I am not a fan of very hot weather.  I am, however, a big fan of fruits that are ripe when the hot weather hits. Local berries are currently available all around central… Continue reading

The One True Chowder

Want to start an argument? Ask three or four friends of Italian heritage how to make the best tomato sauce. Or ask your Vietnamese buddies what really goes into pho. Go on-line and… Continue reading

We Didn’t Invent This

Home cooking has experienced a renaissance of sorts in the past few years. Fast food and processed “food” from a box is losing favor. People want Slow Food. They want locally sourced food.… Continue reading

Safe to Eat

So, we’ve discussed the approval of GMO salmon, for good or bad. I’ve ranted about mandatory sodium labeling on New York City restaurant menus. Now, one final food related topic that has been… Continue reading

New In the News-Sodium Warnings on NYC Menus

As promised, I am continuing to look at some interesting (to me) issues that have popped up in the news lately. If you missed the first issue I tackled, click here to learn… Continue reading

New in the News

There are so many things going on in the world of food, nutrition, and agriculture! The three topics I find most interesting right now: GMO salmon are heading towards your dinner plate Legislation… Continue reading

This is Your Chance to be Heard

Ever since I got interested in the story behind what we eat (I’m talking Clinton administration here) there has been one word that gets food scientists, nutrition experts, and food processors worked up… Continue reading