Foodies of the Internet have since bragged about making gourmet meals in their coffee pots. Obviously, I’m not interested in gourmet cooking. I just need to know if a regular person who can’t afford to replace a broken stove or is living in temporary housing (like a motel) cook themselves good food this way.Coffee Pot Soup | Poor as Folk
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Consumers should be concerned about where their food comes from. In Food Tyrants (Skyhorse Publishing, 2013), homesteader and writer Nicole Faires recounts her family's adventure to … New research in the FASEB Journal suggests that consumption of dark chocolate lowers the augmentation index, a key vascular health predictor, and reduces adhesion of white blood cells to the vessel wall
It might seem too good to be true, but dark chocolate is good for you and scientists now know why. Dark chocolate helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels. Both arterial stiffness and white blood cell adhesion are known factors that play a significant role in atherosclerosis.
What's more, the scientists also found that increasing the flavanol content of dark chocolate did not change this effect. This discovery was published in the March 2014 issue of The FASEB Journal.
"We provide a more complete picture of the impact of chocolate consumption in vascular health and show that increasing flavanol content has no added beneficial effect on vascular health," said Diederik Esser, Ph.D., a researcher involved in the work from the Top Institute Food and Nutrition and Wageningen University, Division of Human Nutrition in Wageningen, The Netherlands. "However, this increased flavanol content clearly affected taste and thereby the motivation to eat these chocolates. So the dark side of chocolate is a healthy one."'Read the rest of Why dark chocolate is good for your heart
Back when the Pilgrims were still boys and girls in England, Don Juan de Oñate and his band of explorers enjoyed a feast of thanksgiving in 1598, near Las Cruces, as recorded by Gaspar Pérez de Villagrá, a poet who traveled with the expedition. That’s all the excuse we need for a Thanksgiving feast seasoned in New Mexican style. I always look forward to local flourishes that add zest to the traditional bird and trimmings.  | |||||
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| last year - getting established |
A break from all the MOOC posting (though I have another brief one of those in me I might get to yet today) to share a Flickr set and an update on the gardening for 2013.
Part of what prompted me to post this is this article I came across via the book of face,“Reclaiming the front yard with edible estates” from the public radio show The Splendid Table. Basically, it’s a little story about a gardening/art project for turning front yards into food gardens. There are even plans for one garden that features an earthen bread/pizza oven. Hmm, maybe next year….
Anyway, a couple of quick observations:
First, it all continues to be a huge hit with neighbors. When I’m out there doing stuff, people walking by routinely stop to chat, to say how much they like what we’ve done, etc. A few other people in the neighborhood have even given the front yard veggie garden a go for themselves. So it’s all very very good.
Second, it grows quick ... Here’s the same view [as above] from almost exactly a year later:Read rest of A little gardening update by stevendkrause.com
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There is no doubt that human evolution has been linked to meat in many fundamental ways. Our digestive tract is not one of obligatory herbivores; our enzymes evolved to digest meat whose consumption aided higher encephalization and better physical growth. Cooperative hunting promoted the development of language and socialization; the evolution of Old World societies was, to a significant extent, based on domestication of animals.
Menus provide a wealth of information beyond their purely aesthetic value and are a particularly rich resource for aspects of cultural and social history. They give us information on the most popular cuisine of a time period and region and are evidence of changing culinary tastes. They can indicate how particular food items have been used regionally, and in the case of notable restaurants can provide evidence of the work of well-known chefs. 
It should also be noted that some flavors of bread will come out stronger tasting then others. For a bolder and not so plain flavor…it is recommended to go with bold flavors of ice cream such as peanut butter or butter pecan. Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!
…not to be confused with Everybody Eats, which is more of a curation project and eclectic compendium. It all started with a few feeds in the reader, mostly related to local food sustainability, community gardens, and links to share to a friend's food page on Fb. She lost interest and canned the page. So there I was with all these food feeds and no place to send them... |
Praxxus55712 has uploaded Planting Ambrosia Sweet Corn!
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"I am growing potatoes in horse feed bags. They are doing great so far. I rolled the bag all the way down to start, added straw in the bottom then a layer of soil enriched with compost, planted and now as they grow I am alternating straw and soil."
Every single bite of this salad is a new and wonderful flavor combination, depending on what lands on your fork. The delightful mix of roasted vegetables, beans, crispy lettuce, crunchy toasted almonds, smooth avocado and tangy feta cheese -- all combined with a dressing of garlic, honey and spices -- is an incredibly tasty and healthy feast.
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