Pereg Gourmet Grain Blends
The most challenging part of adding grains to a diet is learning how to enhance the flavor with herbs, spices, vegetables and dried fruits. Pereg Gourmet takes the guesswork out by combining grains (farro and couscous) with just the right amount of all natural ingredients so that all you have to do is add water. In 15-20 minutes, a perfectly spiced side dish is ready to enjoy. Read more 
“Purity”
Secrets were power. Money was power. Being needed was power. Power, power, power: how could the world be organized around the struggle for a thing so lonely and oppressive in the having of it?
In Jonathan Franzen’s newest novel Purity, the author introduces the reader to Purity (“Pip”) Tyler, a 23-year old recent college graduate with $130,000 in student loan debt living in a squatter’s house in Oakland, California. Distancing herself from the mother who raised her in the Santa Cruz mountains, trying to find her biological father, and employed in a dead-end job, Pip is all but disillusioned about the world and the impact she will make on it. When offered an internship to work for the Sunlight Project – an organization that prides itself on leaking government secrets – in Bolivia, Pip takes a leap of faith, quits her job, packs up, and moves to South America. Read more
Thoughts on Living Vegan
Veganism often leaves people perplexed (as in “How do you get your protein?”) or thinking how strange that animal products (i.e. milk, eggs, ice cream, yogurt, cheese, steaks, hamburgers, hot dogs, chicken breasts, pork chops, and the like) are not a part of my diet. To these people, I want to say “I understand” because I, too used to think vegans (and I used to pronounce the word “veg-ans” with a soft “g”) were extremists, outliers, and generally don’t fit in with the rest of the world. The truth is they don’t but it’s not because vegans are weird but because vegans have chosen to acknowledge, confront, and reject the horrific cruelty involved in putting animal products on a breakfast, lunch, and dinner plate, or in a bowl or glass. Read more
Le Pain des Fleurs Crispbread
Just the words “Le Pain des Fleurs” make me think of the South of France where rolling fields of lavender and flowers always seem to be in bloom. Meaning “the bread of flowers,” Le Pain des Fleurs are organic, gluten-free, low sodium, low-fat, dairy, egg, wheat, and soy-free crisp breads that are crunchy, wholesome, and delicious as is or topped with tapenade, jam, chopped vegetables, cheese, hummus, tabbouleh, or your favorite spread. In a few words: France’s answer to Melba Toast. Read more
Storye Rye Bread
Storye Rye Bread is made in a baking facility that has a serious relationship with both rye and wood. It all starts with the rye which is made from the sturdiest grains harvested in the harsh climate of northern Europe where the short summers will only accommodate the heartiest grains capable of growing explosively over the short growing season. Packed with nutrients, these rye grains make a wholesome bread simply by mixing the unbleached rye flour with scalding water and adding rye malt, a little leavening from previous batches, a bit of sugar, caraway seeds, and salt. Read more
Potato and Honey Crisp Apple Salad
With the bountiful supply of Honey Crisp apples this time of year, consider making a Potato and Honey Crisp Apple Salad – an easy and delicious side dish filled with sweet potatoes, red potatoes, and Honey Crisp apples tossed in a honey mustard dressing and served over a bed of greens, fresh scallions, and avocado. The earthy red potatoes combined with sweet potatoes and crunchy, slightly tangy apple pieces form the foundation of a seasonal side salad that showcases the best of Autumn. Want an added crunch? Add toasted pecans. Read more
“Bettyville”
Everyday it becomes more apparent to me, and I think to her – a woman who still calls the refrigerator an “icebox” – that her world is gone and she is standing almost by herself now, the only one who remembers how it was here, wondering half the time what it is that people are talking about.
George Hodgman, a 54-year old magazine and book editor who recently lost his job returns home to Paris, Missouri (population 1,246) to care for his fiercely independent but ailing 91-year old mother. Struggling to take care of himself and Betty, George is frustrated, angry, and sad because he can’t quite figure out the road map that both and he and his mother are trying to navigate (“Betty and I are both crossing bridges we would rather avoid”). Read more
One Degree Organic Sprouted Spelt Flour
We believe in a better way.
One Degree Organic Foods is a company that believes in simplicity, sustainability, and integrity by using only organic foods grown with natural veganic methods (no chemical pesticides, herbicides, man-man or animal by-product fertilizers). So what is the difference between organic and veganic and what does it mean when both are combined? Read more
Sweet and Sara Rice Crispy Treats
The Rice Krispy Treat has been around for about 75 years and is celebrated as much for its distinctive flavor and texture as for the marriage of two completely different ingredients (proving opposites attract): crispy rice cereal and soft, chewy marshmallows. Together, these two ingredients form the basis of one of America’s all-time most popular snacks. Read more
Bruschettini
Bruschetta is one of those hors d’oeuvres that is loved by many but made by few because there are three aspects to this tasty tidbit which require planning and time:
- Having a baguette or Italian toasts on hand;
- The topping (which is easily made with chopped tomatoes, olive oil, garlic, fresh basil, balsamic vinegar, salt, and pepper);
- Bruschetta must be served and consumed promptly or the toasts get soggy.
Paddock Post 