Articles
What’s So Great About Freekeh?
Wow, you really do have to enjoy your 15 minutes of fame because before you know it, you’re over! You know how neon is the new black, 50 is the new 40 and
Chef Notes: Waxy vs. Starchy Potatoes
We’re so excited to introduce you to our newest column, Chef Notes. Written by Amanda Digges, my very sassy sister in law that also happens to be a chef, Chef
Roundup: Snack Week!
I’ve always been a huge fan of snacks, especially during the summer. I find that on hot days I’m barely hungry, and end up sort of snacking. Now this would
What’s so bad about wheatgrass?
But wait Kathy (I hear you saying), its green and it tastes gross, surely you’re going to tell us to eat more of it and demand we figure out a magical way to
What’s So Great About Alternative Grains
Remember back in the 70’s and early 80’s when pasta was white and rice was white and bread was…..well you get it. I of course have only heard of those
Food Find: MY Favourite (Wholegrain) Chips
Before Laura gets a chance to rip me one more time about my corn chip problem (and really, it’s more of an obsession than a problem), I’m just going to
What’s so great about mangoes?
Oh, just protection from cancer, increased immunity from viral infections and lowered risk of macular degeneration (the leading cause of blindness). But quite possibly the best thing about mangos: they taste…
What’s So Great About Sea Vegetables?
Well, it’s not the name, that’s for sure. Two things kids just can’t get enough of, food that smells like fish and vegetables, ammiright? But they are actually quite nutritious
Roundup: Side Dishes!
The other day when we made our big announcement about the upcoming cookbook(!!!!), it was mentioned in the comments that ideas for side dishes were hard to come by. I
What’s So Great About Fennel?
According to that all-knowing source Wikipedia, Fennel (Foeniculum vulgare) is a member of the family Apiaceae. It is a hardy, perennial herb with yellow flowers and feathery leaves. Indigenous to
