Super sweet muskmelon, crisp cucumbers, golden currants and sour cherries pitted and ready for a cobbler. Have any pictures of summer's produce--maybe something you made or from a garden or farm share? Include in a comment below!
Blog Posts
What Does Cooking Have to Do With Addiction Recovery?
The banner at the top of this article is the same one I put at the top of all my e-newsletters. I included it on this post because I want to focus on its Meal Making Transformation message. That's because transformation is top of mind for me after getting a request to...
Food and Culture
Recipe: Onion and Mushroom Gravy
For one reader, Christine, there is nothing she likes better than sauteed mushrooms and onions. I've teased about her excitement and enthusiasm for this combo, but have to admit that it is quite tasty. Transform the combo into a gravy and you also have a very easy and...
Podcast: “Reclaiming Health, Culture & Connection Through Meal Making”
YouTube Audio Only on Apple This was an especially fun podcast for me. First, it was on SoulShift, a unique show that "offers a pause for reflection, self-connection, and meaningful change with weekly conversations exploring how lasting transformation happens at the...
Podcast: Taking the “Outlandish” Out of Eating Well
A couple weeks ago I joined Easton Gladney on his podcast, Value Squared that is directed at people in the digital world. We talked about Meal Making Transformation in the context of today's work culture which, sadly, is pretty much antagonistic to healthy living. I...
Is Struggle the Only Meal Making Model?
Glimpsing an Alternative Food Universe There was a lovely post on LinkedIn from Carol Amendola D'Anca who leads immersive excursions in southern Italy so people can experience the lifestyle of longevity firsthand. Here's what she had to say upon her return to the U.S....
In the News: Fake Fiber
A post last month reported on a recent article that had this to say about fiber: “Protein may be hot, but it’s fiber that Americans need to eat a lot more of.” So now fiber is "trending," which is easy to see in the food aisles because food makers are racing to cash...
Why the Big Fuss About Protein?
A previous post shared ideas for portioning out large pieces of protein into smaller "Protein Paks" that you keep stocked in the freezer. It's a great way to make sure you always have some easily accessible protein. While that is certainly a handy tip, it can leave...
Recipe: Moroccan Winter Vegetables Soup
Serves: 6-8 Step 1: Saute Aromatics and Seasonings 1 Tbsp. coconut oil 1 med onion, diced to ½” 2 cups celery, diced to ¼” (from about 3 stalks) 4 cups mushrooms sliced ¼” thick (if large mushrooms, cut slices into halves or thirds) (from about 4 large or 8 medium...
Recipe: Curried Celery for Seasonal Eating
Eating with the Seasons: What to eat when there’s nothing in the fridge? Ever open the fridge and panic because there’s nothing to eat? That’s how I felt a couple nights ago because I hadn’t gotten to the store. But wait! What about the celery sitting all alone in the...
Recipe: Simple Moroccan Spice Blend
Every now and then, I'm in a hurry and don't take time to spice a dish. I always regret my hurry, however, because the food tastes so bland and boring. Do you think we shy away from making real, whole food meals because we fear they'll be bland and boring--not nearly...