Each Monday’s Nibbles to Noodle packs simple tweaks, put into practice by a tasty recipe, that collectively add up to sustainable change. So whether you’re looking to eat healthier, with a cleaner conscience, or just enjoy your meals more, these little nibbles will help you start off your week on the right bite.
Celebrate World Oceans Day
No doubt … it’s a dire time for the world’s oceans. But on Tuesday June 8th, World Oceans Day, stop to celebrate what we have and take steps towards a healthier future.
Continue reading >>Love Your Veggies
A few years back, I interviewed Mollie Katzen—the vegetable guru—for a profile in Prevention Magazine and she spoke about a concept that really resonated with me. She talked about teaching to love vegetables rather than just telling people to eat more of them and—flash—I realized that the shift from ‘gotta do’ to ‘want to do’ was precisely when everything changed for me.
Continue reading » »Make Flavor with a Pan Sauce
I remember the first time I learned what “fond” was. I was in a kitchenware store in New Orleans and Chef Paul Prudhomme stopped by to give an impromptu cooking class. He sautéed some chicken with a spice mix and then picked up the pan and pointed to all the gunk glued to the bottom. “That’s the good stuff.” He chuckled. “That’s where the flavor comes from.” From that day on I stopped fretting when my sautés stuck.
Continue reading » »Look at Your Labels
Alison’s piece last week on egg labels got me thinking about how confusing it can be to evaluate foods. So I thought I’d distill some solid rules of thumb to help you choose wisely when in the packaged aisles.
Continue reading » »Get a New Grain: Quinoa
You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But is it really up to the hype? In a word: Yes.
Continue reading » »Understand Ecosystems
In this age of green, the term ecosystem gets tossed around quite a bit–from technology to tide pools. But it’s an important concept to grasp, as in really understand, when talking about creating a sustainable food system.
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 » »Get Your Flax Straight
It seems talk about flax—both flax oil and ground flaxseed—heats up and cools down at various intervals. There’s no question, flax is an incredibly nutritious food. But no matter what the buzz of the moment, it’s important to understand that flaxseed and the oil pressed from those seeds bring different benefits to our bodies.
Continue reading » »Change Your Oil
One of the most frequent questions I get is, “which oil am I supposed to use for what?” My answer is a combination of unwavering advice and “it depends.” Here’s a guide to choosing wisely in all circumstances—from grocery store shelf to pan on the stove.
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 » »ON THE MENU THIS WEEK
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