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Ethics on Your Plate: Salmon
Wild salmon vs. farm-raised salmon. It's a debate that goes back decades, and many scientists and foodies would argue that there is no clear winner 1. Although farmed salmon has gradually improved, it's also the first genetically modified organism made for human consumption 2. (And if you're wondering what that means besides bigger size and faster development, according [...]
Salmon Soup and Other Crazy-Easy, Delicious Summer Dishes
Summer is a time for being outside, eating salads and making quick and easy meals. Although soup is usually a warm dish, it’s still quite appealing in the warmer months, in part because it is easy to prepare. One of our favorite recipes is an Asian salmon soup, made with fish broth and seasoned with special sauces that [...]
More Than Grain: Sprouted Flours, Shiloh Farms and Why Beth Ann Shirk cares
There’s a story in every meal. This week, I chatted with Beth Ann Shirk of Garden Spot Foods about her role in the company, and about Shiloh Farms, the place that started it all. If the name Shiloh Farms sounds familiar, you’ve probably visited our sprouted foods section – we love the flours, the health benefits they offer, and the [...]
Grill Battle: Hamburgers versus salmon patties
So what’s healthier for you? Grass-fed beef or wild salmon patties? It’s not a major debate; the debates seem to be more about grass-fed beef and stock yard beef, farm-raised salmon and wild salmon. While some environmentalists are concerned about how beef cattle live out their lives before they end up at the stock [...]
LARD: A misunderstood ingredient
It’s no secret. Lard, rendered pig fat, has gotten a bad rap for a long, long time. When I was in grade school, we had a nanny who doubled as a cook. When she made pies, she used lard in the pie crust. It never occurred to me that lard made that much of a difference until I [...]
Salmon on the Grill, a Summer Favorite
When I was in junior high, my parents went through a grilling phase. It might have had something to do with my father’s health, the great summer weather we were having, or the new grill in the backyard. Whatever the reason, we’d soon eaten everything on the grill – from peaches to salmon on the grill and barbecue chicken [...]
7 Classic Whole Foods Recipes for your Summer BBQ
Summer is about farmers’ markets, music, family reunions and BBQ. When I moved “up north” several years ago, I dismissed BBQ as a truly southern tradition. It was sacred. In my heart, I believed it couldn’t be touched by the northern States. Whenever I had BBQ in Illinois and Wisconsin, the sauce was always too sweet or missing entirely, [...]
Cultured Vegetables: Choosing the Right Starter Culture
If you’re into doing things for yourself, I bet the idea of making your own cultured vegetables has crossed your mind at least once. Imagine getting a batch of delicious caraway and carrot kraut going in your kitchen, or surprising your mom with a jar of homemade fermented carrots with dill. Yum! Grow your own veggies? This is a more [...]
How to Make Salmon Roe Sushi
In my last post I mentioned that I was part of the resort and restaurant industry in Florida, where food and presentation is paramount. Entertaining guests is a large part of that world and my grandmother and her extensive staff always served hors d'oeuvres and cocktails before the formal evening meal. And though it seems like several lifetimes ago, [...]
Fermented Foods and Candida
Yeast. It’s a word with a confusing role in our body’s microbiota. We need a certain amount of it, and strains like Saccharomyces boulardii lyo are commonly recommended after gut infections. We use it to ferment alcohols, make breads like sourdough, and improve digestion. Yeast is also often seen as a villain; the source of nasty infections and a [...]
