From farm to table, Americans waste about 40% of all the food we produce. In this season of gratitude, it seems especially tragic to let so much bounty end up in the landfill. Here are two delicious ways to make the most of your Thanksgiving leftovers… Read More
Butternut squash is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has hard, yellow skin and orange fleshy pulp, and is an excellent source of nutrition during the winter months. This soup is one terrific way to enjoy it! Read More
Here in Southern California, land of amazing food, grown year-round, there is a fruit in season now called the cherimoya.
Being an East Coast native, I had never seen one before, because cherimoyas have a very short shelf-life and therefore aren’t successful in commercial production. The yummiest, healthiest foods usually aren’t. Read More
One of my favorite soups in the world is called Tom Kha Gai, a spicy, coconut-milk based soup usually served with chicken or shrimp. But because it is a traditional dish from Thailand, and my cooking skills are pretty basic, I’ve always been afraid to make it myself.
Silly me… Read More
Broth and stock are staples in our home. Nutrient dense broths and stocks are not only superfoods with legendary healing properties, they are also a great way to use up every part and get the most nutrition out an animal. Read More
These days, making homemade broth seems to be an anachronistic, if not redundant, thing to do, given the abundance of boxed, packaged and canned proxies available on grocery shelves.
But if you look at the nutrition label on a box or can of store-bought broth (Yes, even the organic ones!), you’ll quickly realize that the industrially-produced version is an empty, processed food—barely deserving of the term that our grandparents and great-grandparents understood as a healing and nourishing culinary treasure: Broth. Read More