No big show notes for today! A 15 minute episode about how the popularity of the ancestral health movement can catch the eye of diet culture, and how business will market products (which is awesome!) …
Search Results for: fish
Don’t you worry, I have quite the post lined up for when I make my own fish sauce. It’s something I’ve been wanting to make for years, yet the slimy, fish head-y opportunity hasn’t risen …
Read Part II of the Anxiety and Food series here. Read Part III of the Anxiety and Food series here. What does food have to do with it? One of the biggest reliefs I’ve felt …
You butter believe it Butter. I’ve loved it for as long as I can remember. I think I loved it before I could remember, I think it’s in my genes, I think my dad’s love …
Recipes? You know, the thing about making food at home is that recipes sometimes just barely have a place. I know. I’ll leave right now that I’ve shared my blasphemous opinion. But really, aside from baking, …
Best part of waking up is… blood on your plate? Sing it with me! No, but really… was that particular Folger’s commercial nostalgic for anyone else aside from my sister and me? Regardless, let’s chat …
I’m an anchovy FREAK. I really noticed it when I was about 13 years old and went gaga for a certain restaurant’s Caesar salad. When I was 17 and saw Jamie Oliver throw anchovy fillets …
You aren’t winging it anymore! Eating chicken wings makes me wish I had a game to watch. Any game. They seem to be the perfect pastime–your mind is racing, the teams competing, you’re on the …
On studies… My time on the farm was a study not only in vegetables, but people, too. Living in a house jam-packed with those you depend on day in and day out, all day every …
Last year, harvesting radishes on the farm was an experience not easily forgotten–the spicy roots pop out of the dirt with ease, while their prickly greens keep you and your nimble fingers on the alert. …
Hey there, sunshine. It’s just about picnic weather, you gonna pack the protein? Any chicken part will do–drumsticks, wings, whole thighs, breast, bone-in or boneless. My preference is skin on and bone-in thighs for maximum …
On mortor crushes… Last year, the herb sauce heart-throb in my life was chermoula, a zippy and drippingly flavorful cilantro sauce, good on vegetables and meat alike. Out on the farm back then the dry …
Veggies, veggies, everywhere… After a brief tousle with Floridian thunderstorms and eating to be kind last week, I came home (to Minnesota thunder snow, aloha) a few days ago and have since found myself falling …
Does making a sauce based solely on its intriguing name mean I’m a silly cook? Because I first encountered the word “chermoula” a few years ago and fell in a bit of linguistic love rather …
Ready–that’s how I feel after eating chicken livers. Not tired, not weighed down… but prepared and amped for the next day (no coffee and its jitters needed). I’ve found these little livers to be a …
Currently, I’m of the opinion that soup is one of the finer ways to start the day. Now that outdoor temperatures have truly begun their descent into icy oblivion and the floorboards are quite cold, …
If you were mine, and you came to me with a great bout of melancholia–I’d feed you miso soup. The steaming ladlefuls alone could unwind the uptight, and within no time smiles would be all …