If you’re the least bit health conscious, then you’re probably a label reader which also means when looking for ready-made sweets, you search for alternative ingredients to refined sugar, corn syrup, or high fructose corn syrup. So, when you see brown rice syrup listed as an ingredient in energy bars or other treats, you may be somewhat satisfied thinking you’re making a wiser choice. But, you need to think again because brown rice syrup has been called out for having “high” levels of arsenic – a chemical element that is often used in the production of pesticides, herbicides, and insecticides (and in the feed for poultry and pigs to prevent disease). Read more
Traditional succotash is made with sweet corn and lima beans but there are dozens of variations. In this recipe, succotash is a blend of fresh bi-color corn, sweet Vidalia onion, and fresh green beans. The beauty of fresh succotash is that little seasoning is needed when fresh summer vegetables are used because the natural sweetness of the corn and onion shine through. A dash of salt complements the sweet flavor (similar to lightly salting a piece of cantaloupe or watermelon). Read more
The Alzheimer’s Association was established in 1980 and is based in Chicago, Illinois although there are 81 chapters in communities nationwide that provide information, referrals, support groups, care consultation, education and safety services to families and professionals.
The Chicago-based organization oversees the chapters and is primarily engaged in raising funds to provide patient and family care information, advocacy, and fund research. The Alzheimer’s Association reported employing 2,307 employees who were compensated $160.8 million in 2016, which equates to an average of $70,000 each. However, 122 individuals received more than $100,000 in compensation with the most highly compensated individuals listed below: Read more
Frooze Balls are plant-powered energy balls that taste amazing, have great ingredients, and are fun to say (“Want a Frooze Ball?”). Created by Jeremy Dixon (in the kitchen of Dixon’s Revive Cafe), a New Zealand-based restaurant owner (Revive Cafes), author (Revive Cafe Cookbooks and Cook:30), and television celebrity chef (Cook:30), Frooze Balls are a wholesome and delicious snack or dessert.
Made with completely plant-based ingredients, Frooze Balls are naturally gluten-free, vegan, non-GMO verified, and kosher with no refined sugars or preservatives, and no processed protein powders. Read more
If you like cherries and plums, then you’re in for a very special treat this month. The Verry Cherry Plum – a new fruit that looks like a very small plum or a very big cherry (or even a mini Macintosh apple from afar) with the crunchy texture of a sweet succulent cherry and the flavor of a juicy plum – has arrived. What could be better?
The Verry Cherry Plum hit grocery stores this past week and will only be around for a few short weeks so make sure you pickup a bag of these summer fruits before they’re all gone (until next summer!). You absolutely won’t regret purchasing these flavorful sweet juicy fruits! Read more
Written by Meg Wolitzer, The Wife begins on an airplane, and specifically in seats 3A and 3B where Joe and Joan Castleman are sitting. The couple is on their way to Finland to attend the annual Helsinki Awards dinner where a prestigious literary award will be given to Joe, a distinguished well-respected American writer of fiction who previously won a Pulitzer for one of his books.
Narrated by Joan Castleman, the long-suffering wife who displays impatience for a husband who acts more like a baby than a man, while basking in the attention that goes along with being the wife of a man put on a pedestal, The Wife is the story of a marriage from the point of view of the wife. By the second page of the novel, the reader learns that Joan has finally decided to leave Joe after more than 40 years of marriage, and all the reader can think about is why. Read more
Pomona College (Pomona) in Claremont, California is often referred to as the Harvard of the West (Forbes ranked Pomona the number one college in America in 2015). With only 1,700 students, Pomona charges about $50,000 for tuition and another $16,000 for room and board annually, which is in line with other top private colleges in the country.
Pomona reported $236 million in revenue in 2016 – about half ($104 million) of which came from tuition, room and board payments. The remaining revenue primarily came from the sale of assets ($75 million) and contributions, gifts and grants ($44 million). Expenses totaled $192 million (net of depreciation) including $38 million in tuition assistance to 973 students (an average of $41,000 each). At year-end, Pomona had $2.4 billion in net fund assets. Read more
Years ago, I used to make a Pineapple Upside Down Cake that was to die for – literally, as the recipe called for two sticks of butter, a few eggs, and a cup of sugar. So, the challenge was to figure out a way to make a Pineapple Upside Down Cake without the butter (or substituting 2 sticks of vegan butter), eggs, and an overload of sugar. Not an easy task but with all the beautiful fresh pineapples in the grocery stores, I thought it was high time to learn how to make a healthier version so I went through all my cookbooks and came up with a variation of Isa Chandra Moskowitz’s recipe for Pineapple Upside Down Cake. Read more
The one question that most people ask when they find out I follow a plant-based diet is: Do you miss any of the foods you used to eat? Yes, I do, but not many.
I used to miss doughnuts but then I tasted a Cinnamon Sugar Doughnut made by the talented folks at Vortex Doughnuts in Asheville, North Carolina and the experience was pure bliss so I know where to go to get a doughnut fix. Turtles – those caramel, nut, and chocolate treats – were also a favorite treat but then I tasted Lagusta’s Luscious (available on-line or at their “Confectionary” store in the East Village in NYC) “Salted Galapagos Turtles” – vegan caramel, pecan, and chocolate turtles that taste just like the non-vegan version, only better! Read more