Sorghum — An Ancient Grain Gets Some Modern Love Originally posted for Huffington Post on 6/13/2016 This Sunday it’s a double party. It’s Father’s Day and it’s Juneteenth, Africa American Emancipation Day, commemorating the end of slavery. What to serve at this celebration? Sorghum. Don’t know about it? A gift from Africa, this gluten-free ancient grain goes back…
KAMUT with Lemon and Mint
Who Grows Our Food — KAMUT International’s Bob Quinn Originally posted for Huffington Post on 1/09/2012 Bob Quinn, the Johnny Appleseed of KAMUT, has brought passion and commitment not just to growing this ancient grain but to the ancient practice of organic farming and land stewardship. He’s just come out with a book about his experience…
Golden Moon Rice
The Lunar New Year begins tomorrow, as we enter the Year of the Pig. Celebrate the way they do in Asia, with traditional foods . This always, always, always includes rice. But maybe not this rice. Instead of popular sticky, glutinous rice, I’ve gone golden-brown — brown rice made golden with turmeric and gently rich…
Seven Seed Quinoa With Spinach and Sesame Dressing
Seed Food and Wine Festival — The Seed That Started Big Gets Bigger Originally posted for Huffington Post on 10/24/2016 November 7-11, Seed Food and Wine, Miami’s premier vegan food and wine fest is back for its fifth fantastic year. Get your tix here. Unlike most seeds, Seed Food and Wine Festival never started small. It was a great…
Biblical Barley and Herb Salad
Meatless by the Book Originally posted for Huffington Post on 05/30/2011 It’s Whole Grains Month and I’m celebrating with this satisfying Middle Eastern salad. Barley has a satisfying chew, is high in protein and out-fibers many other whole grains. If you want to find justification in the Bible for any sort of behavior, it’s in there. It’s just…
Curried Spelt
It’s Whole Grains Month — Make the Switch, Join the Party Originally posted for Huffington Post on 09/01/2014 Happy Labor Day and happy Whole Grains Month, a celebration of amaranth, barley, buckwheat, millet, oats, quinoa, rye, sorghum, spelt, teff, triticale and other whole grain wonders. The Whole Grains Council is making whole grains even more appealing and accessible with their Make…
Wild Rice Agrodolce
From the Yukon With Love And Vegan Fruitcake Originally posted for Huffington Post on 05/19/2014 A big birthday shout out to Suat Tuzlak, my BFF whom I’ve never met. At least in person. I’m in Miami, he’s in the Yukon. It’s a tough commute. But despite the distance, there’s a real connection. Tuzlak, who owns and runs Alpine…
Heretical Angel Orange Crush Couscous
It is Sunday afternoon, I am in my frock, ready to go out. I am waiting for my husband, who’s been out running errands, to pick me up. He is a smidge late. I am used to this. The phone rings. “I’m okay,” my husband says, “but I’ve been in an accident.” My heart and…
Juneteenth Bowl
Sorghum — An Ancient Grain Gets Some Modern Love Originally posted for Huffington Post on 6/13/2016 It’s Black History Month, so to start, here’s a celebration of just a few of the many of African foods that make our lives delicious. This Sunday it’s a double party. It’s Father’s Day and it’s Juneteenth, Africa American Emancipation Day, commemorating…
Rice in the Sahara
Inviting Everyone to the Table Originally posted for Huffington Post on 2/25/2013 My chef friend Amber Antonelli is blonde, beautiful, Californian and professional. She got her start working in the kitchen of one my favorite chefs and inspirations, John Ash. I am short, dark and nervous. I’ve worked with some amazing chefs, but I’m not a pro. I do my best work in…
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