Latest Blog Posts

During the spring, summer, and fall, many of us journey to our weekly farmers markets where we often encounter new ingredients. Sometimes unfamiliar...
What do yogurt , sauerkraut, bread and wine all have in common? All of them depend on fermentation for their existence. Fermentation — one of the...
Toni Tipton-Martin is a woman who wears many hats: Culinary historian; long-time journalist; food activist; chef; cookbook author; nutrition educator...
Kitchen Confidence is something that so many of us want – the ability to walk into the kitchen, strap on that apron and creative cap, and whip up a...
If you’ve eaten breakfast at a B&B or a hotel in England, chances are you’ve encountered a baked tomato slice or a fried tomato half on the plate...
As we well know, the holiday season is often a time of overindulgence when we find it difficult to stick to healthy lifestyle patterns. All those...
Fourteen years ago, a colleague handed me a copy of Jeanne Lemlin ’s Simple Vegetarian Pleasures. I took it home and pretty much cooked my way...
Dr. Andrew Weil is a renowned leader in the field of integrative medicine, a healing-oriented practice that takes account of the whole person (body,...
The WGC Team is back from San Antonio and all fired after up after an amazing conference! The Whole Grains on Every Plate conferenc e is our sixth...
As America’s kids went back to school this fall, new school lunch standards went into effect under the National School Lunch Program. For those of us...
“Miley Cyrus touts gluten-free diet: What do doctors say?” asks a CBS report . This and similar items featuring Gwyneth Paltrow, tennis pro Novak...
Pantelleria
As you can imagine, helping to organize a symposium for 30 people in another country, especially a small Mediterranean island off the coast of Sicily...

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