» TASTE «
1/11/16 Lisa Hayim
I searched the web for some recipes for a chia seed jam, but all of them contained something extra-....something unnecesssary (I thought, at least). I didnt want to addmaple syrup, or even vanilla exract. It seemed unnecessary.
9/2/15 Lisa Hayim
These are seriously my most loved dessert creation! They are so easy, and come out so damn good!
Massaged AvoKale Salad
1/13/16 Lisa Hayim
If raw kale is too bitter, and cooked kale isn't your thing either, you are in luck! Massaging the avocado into the kale breaks down the bitter flavor, while keeping the nutrition in tact!
10/27/15 Peter Bucki
We live in a world where convenience has become the order of the day. This is one reason why processed foods have found a significant place in most people’s daily diet. Often eating such food is only a matter of pouring it out of a packet and heating it. In a culture that propagates the use of everything that is convenience-based, the thought of having organic coffee can make one think twice.
If We Ate More Delicious Food, Would Everyone Be Healthier? Foodie Underground
10/19/15 by Anna Brones
“Why eat one donut when I can eat all six in the package?” I was having a tongue-in-cheek conversation about the standard American mindset to food with a couple of friends, who both happen to love donuts.
5/1/2015 by Jeff Gelski
Picture a child’s face. Now picture the child’s face after experiencing a bitter taste. What expression do you see? Children tend to be more sensitive to bitter tastes, which may make it more difficult to formulate reduced sugar products with high-intensity sweeteners as well as products with whole grains.
4/2/15 by Brendan Kelly
As a child you probably heard the saying ‘You are what you eat’ at school and never gave it much thought – understandably. However, as you grow older and you start to take a greater interest in your health, perhaps by choice or perhaps out of necessity, that saying may begin to take on greater meaning.
How can salmon be raised organically in fish farms?
5/18/15 by Peter Smith
Organic food consumption is rapidly increasing. The heightened interest in the global environment and a willingness to look after our fellow humans has resulted in a $30 billion dollar market in America alone. It can also be a lucrative business for those farmers involved in organic farming. The right to call their produce organic is not always easily granted.
7/16/15 by Jeff Gelski
“Clean label” is a relatively new food industry term, but characteristics within that term may appeal to an older demographic market.
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7/26/15 by Aylin Erman
Tofu is fuss-free and makes it easy for you to get in a vegan meat alternative for protein this summer. But not sure how to barbecue tofu? All you need are these 7 tips and you are minutes away from a juicy tofu “steak” with that yummy grill taste.
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Margarita Grill, New Hampshire
by Lynn Fang
The Margarita Grill is a farm-to-table restaurant certified by the New Hampshire Farm to Restaurant Connection – they purchase organic produce from local farms listed on their website, they follow the Monterey Bay Aquarium Seafood Guidelines for the Northeast, and they actively work to reduce their environmental footprint through conservation practices such as the use of biodegradable, compostable packaging products.
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The Farmhouse Tap & Grill, Vermont
by Lynn Fang
The spirit of local and sustainable has taken strong roots in Vermont – with a cultural pride in craft brewery and farm-to-table restaurants, there’s plenty of delicious eats for a locavore in the Green Mountain State. The Farmhouse is a restaurant whose mission is to showcase Vermont grown, raised, and produced ingredients.
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Cook & Brown Public House, Rhode Island
by Lynn Fang
Cook & Brown was named one of the top 20 best new restaurants by Esquire magazine in 2010. Their menu changes constantly, revolving around New England seasonality, and they dazzle diners through originality and creativity in a range of texture and flavor pairings. Precise European technique is utilized to craft dishes with a rustic, country-style essence, presented in a delicate and refined manner.
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Allium Restaurant & Bar, Massachusetts
by Lynn Fang
Named for the onion genus, Allium celebrates the seasons with an ever-changing mix of ingredients sourced from a wide range of farms and producers in the Northeast region. They work closely with local fishmongers and farmers, believing that the farm-to-table experience means procuring the best quality produce, meats, cheeses, and other local artisanal products to create a dining experience of superior quality and flavor for their guests.
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