Did you know that being more tuned in when you eat can help you maintain a comfortable weight, improve your health (and your eco-impact) and make you more content and connected too? Here’s how to be mindful around mealtime.
How to Use Salt
Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.
Continue reading » »Memorial Day Menu
Some menu ideas for your Memorial Day weekend … from sunny San Francisco with love.
Continue reading » »Process Your Food Personally
In a day when so much of our food is delivered to us pre-cut, pre-made, pre-cooked, I would argue that we’re neglecting ourselves. A meal can be a full-on amusement park of an experience if we let it be.
Continue reading » »Mother’s Day: Celebrating Grandmas
With Mother’s Day around the corner, let’s take a moment to honor grandmothers, those women a branch up from moms on the family tree. I’ve asked three cookbook authors, all representing different ethnic heritages, to reflect on how their grandmothers’ food traditions influenced their own.
Continue reading » »Early Spring Menu
Weather is so strange. In the East, y’all are just cleaning up after a veritable hurricane. Here in the West, after months and months of cold and rain, it’s suddenly 80 degrees and gorgeous blue skies. So while my husband fetches a rose to pop tonight, I’m going to pull together an early spring menu:
Continue reading » »Cultivate Your Soil
I’ve been gardening ‘organically’ for nearly a decade now. But up until recently, I carried a narrow definition of ‘organic’ in my head as what I wasn’t putting on my plants—no pesticides, no herbicides, no synthetic fertilizer. And while that is part of the equation, I’ve learned that organic gardening is so much more than what you don’t do; it’s about how you nurture the soil to be healthy long-term and, consequently, produce fruitful crops.
Continue reading » »Go Slow
It’s March first and, maybe it’s just me, but I feel like the year is already zooming by. Ironically, well before the year began I had slated March to be a time when we slowed down here on Nourish Network. Not in the sense of fewer posts or reigned in momentum, but in terms of taking a big breath and diving deeper. Into why fresh, seasonal sustainably-farmed, -caught and -raised food tastes better and is better for our bodies and the earth. Into how our communities are strengthened and nourished when we choose to eat these foods (and, by contrast, are depleted when we don’t). Into where the choices we make at the grocery store, as isolated as they may seem, really do have an impact on things like national health care; global warming; the obesity crisis and hunger in developing nations.
Continue reading » »For the Love of Dumplings
A “taste of the heart” is just one of the translations for “dim sum,” but it’s one I favor. I find the description carries over to dumplings too, which are a major component of dim-sum and are featured at this time of Lunar New Year as a symbol of good luck.
Continue reading » »Aphrodisiac Foods: Folklore or Fact?
Imagine if it were really true. If we could go to the grocery store and fill our carts with edibles that would turn us into sexual dynamos. If a certain vegetable made our libidos soar, or a fruit intensified bedroom pleasure, or a meat or fish or beverage so transformed us that passersby would inch a little closer. If you’re a skeptic, that’s okay – but let’s take a look at some common foods and assess their aphrodisiacal impact from both a folkloric and scientific perspective.
Continue reading » »Be Blessed
Just about every culture spanning the globe partakes in some sort of thanksgiving benediction before consuming their food. Thornton Wilder once said, “We can only be said to be alive in those moments when our hearts are conscious of our treasures.” And in that way, the act of pausing to give thanks for a meal is a blessing in and of itself.
Continue reading » »
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