Scroll Back To Top
Consumers Continue Reaching for 'Natural' Foods, Despite Not Knowing What 'Natural' Means
eater.com
Such an important issue- people need to be educated about their food! "Concerned shoppers say the FDA should ban the word." #foodnews
Another #kitchentip for rice! Use leftover rice to make a quiche crust. #nofoodwaste
Just mix with parmesan, egg white, salt and pepper. Pre bake for a bit to set the crust then fill with your favorite quiche combo. #FoodRevolution
-
munchiemummy Genius! I actually have overcooked rice leftover from dinner tonight (got distracted by baby, rice turned to mush! 😝) - and we love quiche in this house!
-
etsummer @munchiemummy doooo it! This particular recipe I used is here: http://food52.com/recipes/30167-tomato-kale-quiche-in-cheesy-rice-crust
-
gingerandchorizo Wonderful idea! Great for gluten freer! 😊
WHAT CAN I DO?
Joining the #FoodRevolution means that small steps can start at home, by learning how to cook a few nutritious meals, getting your kids into the kitchen and supporting local food, or even advocatin...
-
Brianne School gardens need to be a staple!
-
JamieOliversFoodRevolution @Brianne agree! Some studies have shown that children who grow their own vegetables are five times more likely to eat them.
-
FarmerDave i second more growing! I've seen it in my own community. Kids and even adults who are part of the growing process have a different appreciation for the food they consume. It's like they treasure...
Here's what 9,000 years of breeding has done to corn, peaches, and other crops - Vox
vox.com
"Corn, watermelon, and peaches were unrecognizable 8,000 years ago."
-
etsummer So interesting, looks like everything was small and hard. We've technically been genetically modifying foods then for thousands of years, no?
Chef Alex Raij: 'There’s not a loveless meal in the Basque Country' | The Splendid Table
splendidtable.org
""I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero."
-
Udi I took a trip last year to Basque country and the food was incredible.
-
DietID_TeamDietitians Love the description of piquillo peppers.
-
JenniferEmilson Love that region and the recipes that hail from it. How lovely that you were able to visit.
Head to Poggio in Sausalito (if you're ever in Marin) for a delicious meal! This trout was amazing amazing!!
Poggio
Grilled trout with mushrooms, peas, corn, leeks and watercress. #restauranttip
-
sugardetoxme Looks divine
This breakfast is known as the banh mi op la. I could eat this everyday. If you ever find yourself in Saigon go to Hoa Ma to get this.
Side note: I'll post more pasta tips once I get back to the states.
-
etsummer Yummm
-
Georegulus Looks like a full plate
-
DietID_TeamDietitians Omg this is amazing!! @shannonvittoria
Brooklyn Brewery To Open Huge Brewery, Rooftop Restaurant at Brooklyn Navy Yard
ny.eater.com
Along with Russ & Daughters, and Mast Brothers... #foodnews
-
munchiemummy
I hope it does get banned. It's such a marketing scam and so upsetting to think how people who *want* to make better choices about their food, are being misled.
-
annefood
The King of empty phrases!
-
etsummer
I think we need a whole labeling overhaul! So many buzz words and even images/seemingly official badges and 'certifications' that don't really mean anything.
See all 6 comments...