Herbes de Provence is a classic cooking blend from, as the name suggests, the Provence region in southeastern France. It hit my radar early in my gardening adventures, because it was one of the few recipes I could find that included lavender as an edible spice. When I...
Just before the once-in-a-thousand-years heatwave hit the Pacific Northwest, I wrote about beating the heat with a blender and a freezer. (And my beloved watermelon gazpacho recipe.) Today I want to talk a little more about the freezer half of that duo — before the...
Are superfoods a thing? I spent a sunny Sunday morning going down the rabbit hole of food-nutrition research. Why? Because someone on the internet said something … with which I disagreed. A friend posted a short piece about the value of goji berries — a small Asian...
I’ve loved popcorn since I was a small child. Maybe it was the association with movies (the watching of which became my undergraduate major.) Or maybe it’s just the combination of crunchy, salty and fatty — a flavor combination we’re hardwired to favor. But popcorn...
Food is medicine. You’ve heard me say that a lot.This week I got a new book that takes the concept to the next level: Spice Apothecary by Bevin Clare.Bevin is an herbalist, herbal educator and president of the American Herbalists Guild. She’s deeply committed to...
