This holiday, consider cheese for baking and cooking. But first, is cheese even something you want to put on your menu? As I write in FoodWISE (with an eye on some history and cultural geography), The trick here is to stop—think—then act; consider all the factors in...

Here’s a story from the Washington Post published a few days ago: On baking bread with perennial grains, those are grains that don’t need to be reseeded each year. They include wheats! Hence, bread! Long-ferment breads The story talks about recipes for fighting...

https://youtu.be/aCyvy2ekIEw Easy cooking with cauliflower! But first, a little tidbit from FoodWISE, “Cooking is one of the most radical things we can do—especially given the huge time-saving appeal of prepared foods. Many convenient foods masquerade as Whole—like...

Swiss chard and squash August greens are some of my favorite—collards, mustards, kale. They’re especially yummy with potatoes. We’re told that leafy greens are good for us, but why? They’re nutritious (think, for kale: vitamin K, vitamin A, vitamin C, fiber, folate,...

https://youtu.be/RAf5Tc28o2c Gigi Berardi reads FoodWISE, about empathy for others, and compassion for ourselves—and appreciation for both our shared and different interests. Hers? Growing tomatoes and making cheese—at her little farm. Visit here for recipes and book...