Solstice and World foods

Winter Solstice is fast approaching, and soil energies are vitalizing the microbial and macro fauna so as to cycle nutrients in a most efficient way. Plants take advantage of the improved nutrient status, and humans benefit. Here are some favorite foods, worldwide — and a soil treatment that enhances such nutrient cycling. The soil treatment…

San Miguel de Allende

This few days in San Miguel de Allende have been a perfect blend of learning and teaching. First up, the 11th annual San Miguel de Allende Writer’s Conference and Literary Festival was a terrific mix of excellent faculty, stimulating keynotes, and interactive writing practice. Lessons learned about: Powerful storytelling (verbs, verbs, verbs), compelling writing (ending…

Nourishing Foods

Here, homemade liver pate and roasted potatoes At the beginning of the school year, in September — a feast of cheese, with our dried plums — cheeses have been aged for some time. But, as I learned in France, the fresher, the better (almost)

Enchanted Broccoli (Thanks to Moosewood)

  ENCHANTED BROCCOLI CASSEROLE OR MEXIAN GREEN PEPPER CASSEROLE Whole (broccoli, onion, garlic, spices, eggs) Inexpensive (buy cheddar in bulk, and grate yourself) Slow (sauté, bake) Equitable) Sensible Tasty (as long as you don’t smother with cheese) The Mexican Green Pepper Casserole is one of my favorite Moosewood recipes – I’ve used my own wan…

Recipe–salmon and cheese pate

SALMON AND CHEESE PATE Whole (garlic and lemon) Inexpensive (heck yes, with the canned pink – the way in which most people used to eat salmon in the lower 48) Slow (actually, this is pretty darned fast) Equitable (use family-fished salmon, if possible) 1 (7 oz.) can pink salmon (of course you could substitute fresh,…

Delicious Foods

More grate-full-ness on my birthday!  Months of good food…good to eat and good to eat……my most awesome pictures (in my humble opinion)                                                

Celebrating today ..Teaching in Switzerland and Italy

I guess it takes a birthday to post some of my favorite pictures from this year’s teaching in Switzerland and Italy. Each year, I think the same thing — this is my best group ever ….and how can it be even more fabulous for next year? Somehow,  it is. Mille grazie a tutti!

Food heroes and heroines

As promised, I’m profiling three scientists who not only have somewhat contentious scholarship, but also would seemingly contradict each other – one low-fat proponent and another, a high-fat diet proponent, both offering insights into food choice and diet. One is wildly interdisciplinary (Wansink), the other, narrowly trained but with high personal motivation (Seneff). So from…