There was a time—not so long ago—when flour wasn’t a commodity. It was alive with variation, shaped by soil, weather, and the hands that grew and milled it. Wheat wasn’t always white. Bread wasn’t always light. And nourishment wasn’t something we had to chase—it was...
Lavender and Ginger Blueberry Jam Yes, this jam is wonderful on crostini with goat cheese, but it’s also delicious on a warm biscuit or scone Serves: about 6, or more Ingredients 1 heaping cup blueberries 1 tablespoon unrefined sugar or honey (I used honey) 1/2...
Veggies are the key to health. They contain antioxidants and the all-important dietary fiber. Some ideas. Add chopped broccoli or grated zucchini to your omelet. Toss sliced cucumbers with seasoned rice vinegar for an instant salad. Dip crunchy raw vegetables (cherry...
I am honored to interview Dariush Mozaffarian, M.D., at The Commonwealth Club on April 20th. There is a meet and greet before the program, where you can sip on a glass of wine, nibble on some healthy snacks, and speak to Dr. Mozaffarian. This program will sell out, so...
