Dearest reader:
After a month of waiting, waiting, waiting, the day is finally here! Early tomorrow morning I am leaving for Jerusalem to see my children and meet my new grandson! I am looking forward to giving them absolutely all the love, attention, and TLC I can muster.
I plan to be back the last week of April, and I’m sure that I’ll have some stories for you.
In the meantime, here’s a link to a piece I did recently with the fabulously talented Annie Zaleski!
Please be kind to yourself–
RBS
The first time I joined a community-supported agriculture (CSA) project, almost ten years ago, the kickoff, late on a Thursday afternoon, sent me racing out of the office at the end of the day. The first week’s bounty included lettuce greens, herbs, onions, kohlrabi, radishes. Adults chatted and jacketed children hopped around like hungry little rabbits as we waited for the strawberries to arrive. After a long, cold winter, we were all hungry for fresh food. Continue reading
This past week my mom brought over a gift of a bag full of beautiful little orange Habanero peppers from her garden. Lucky for me, she had no idea how spicy they would be. I’m guessing that it was just about at the point of taking that first little taste that she realized how perfect they would be. For me, that is. Continue reading
I had the pleasure and privilege to speak on my favorite topics at a medicine conference in Napa recently, and the week was filled with magic of all kinds. Here’s a little taste: Continue reading
Every 5 years, representatives from the U.S. Department of Agriculture and Department of Health & Human Services work with academicians to identify “foods and beverages that help achieve and maintain a healthy weight, promote health, and prevent disease.” Things have not been going very well. Continue reading
The night before last, as I stepped outside to round up the girls and tuck them into the coop for the night, I saw something quite magical, something I had never seen before. Under the fading autumn light, the girls were quietly pecking at their day’s last portion of grass, and right in their midst, relaxed and apparently enjoying their company, was a young buck, contentedly munching his share. Continue reading
Traditionally, High Holyday foods tend toward the sweet and the circular. Sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. Continue reading
We’re all in this together. Continue reading
Have you heard of carrageenan? Carrageenan, extracted from seaweed, is used extensively in the processed food industry as a thickener and emulsifier. It is found in almond milk, soy milk, coconut milk, cottage cheese, whipped cream, eggnog, and other related products. But not for long. It’s become impossible to ignore the large amount of evidence showing that it is highly irritating to the stomach lining. Continue reading
Breaking apart all those hard little white florets can be a messy and time-consuming business, and I know that the contemplation of this activity has made me hesitate to purchase a cauliflower on more than one occasion.
On the other hand, another option you may not have considered is to cook your gorgeous, fresh cauliflower in one piece. Without a doubt, roasting and serving a cauliflower whole makes an impressive presentation! Continue reading