Many of us still have tomatoes and perhaps even some zucchini left in our gardens or at your local Farmer’s Market. A lovely Marinara Sauce is a perfect way to use them! Polenta is excellent topped with Marinara or, of course, spaghetti. Marinara Sauce: 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 4 cloves… Read More
Wheat is a cereal plant that has been consumed for over 8,500 years. Globally, wheat is grown in such diverse locations as Argentina, Russia, the Middle East, Asia and much of the United States. It is a major source of plant protein throughout the world, providing one-fifth of the world’s caloric intake. In the United… Read More
Have you heard of The Commonwealth Club? It’s the nation’s oldest and largest public forum. There are various member-led forums and I am the co-chair with Dr. William Grant (vitamin D expert) of the Health and Medicine Forum. This past Thursday I chaired a program and my presenter was Harvard trained physician/scientists and best-selling author,… Read More
The ancient wheats are structurally completely different than ‘modern’ wheat-meaning post 1940. I am experimenting with Einkorn and will move onto Farro. 10 days ago I started my sourdough starter using no yeast and Einkorn flour. It’s a slow-build with this sourdough. Last night I used some of the starter to make my pre-ferment, and… Read More
Someone posted something on Facebook that was, in essence, ‘get a job homeless people’. I’m being almost kind with my description of the post and the photo. I teach a nutrition class every Wednesday at a local Shelter, and invited the person who posted the post to join me and meet some of the people… Read More
