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FLIK Embraces Clean Food
“I’d like to introduce you to our celebrity guest chef…” Every time I heard it said, I turned to see who was there. While this is not at all how I think of myself, I was nevertheless thrilled for the...
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Lunch at the Shop
I have been craving Peter Miller’s debut book, Lunch at the Shop, as if it were an ounce of the finest dark chocolate. Now that it is here, it is I who is melting into it, lost in the stories of food...
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Signs of Spring
I can hardly remember the last time I did not need to wear my warm jacket, run the heat inside my home or wear mittens and a hat on my morning run. And yet, last week, perfectly synchronized with Earth...
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Out of Clean Food Hibernation
There is a new clean food cookbook on the horizon, and you’re not going to have to wait too much longer to enjoy it! Yes, that third book that has been in the works ever since the launch of Clean Start...
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Pinch me!
I’ve been buried in the stacks of printer’s proofs of Eat Clean Live Well (ECLW) this past week and am bleary-eyed as a result. To give my eyes a rest, I took a break earlier today and visited BN.com...
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The Secret to Healthy Snacking
I’d be lying if I blamed back-to-school for making snacking a new issue in my home. In truth, it’s a challenge 365 days of the year, and the kids aren’t the only ones who struggle to make good choices...
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Welcoming Fall
Summer is like a celebration of food that is one big crescendo leading up to the finale of Fall’s harvest. Juicy tomatoes and peaches, cooling cucumbers, delicate summer squash and zesty pesto make way...
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Celebrating with a Giveaway!
After months of putting my heart on the page, making like the Muppets Swedish Chef in the kitchen, and sharing one screen for hours, days and weeks on-end with designers and editors, it was completely...
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Giveaway Extended!
Hi Everyone, All this time I’ve been talking about EAT CLEAN LIVE WELL coming out November 1st…and I was wrong! The actual launch date is November 4th, and so I have decided to extend our giveaway and...
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Eat Clean Live Well – WINNERS!
You are all the greatest! I can’t thank you enough for all of the kind thoughts you shared as part of this EAT CLEAN LIVE WELL giveaway. Your stories continue to inspire me; your presence at my...
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Chef du jour.
What is the difference between a chef and a cook? I ask myself this question all of the time. Maybe I’m insecure, maybe it’s just my tremendous respect for chefs, or maybe it’s a bit of both. Either...
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On being “unplugged.”
I don’t think my computer has remained off for four days (let alone consecutive days) since it was in its original packaging! That was my Thanksgiving gift to myself – I shut off my computer Wednesday...
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The Giving Season
When it snowed last week, I exclaimed with excitement, “Winter is here!” But my enthusiasm was matched by nobody. Quickly, I was reminded that winter is still weeks away, and while the days are chilly...
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Clean Food Kids
Each season offers a bounty of new produce and clean living topics, but over the past weeks of promoting my new book, one topic in particular has been on everyone’s minds – clean food kids. Children...
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Runner Down
“You’re crazy!” Believe me, I’ve heard it before. So my friends and I run outside all winter long. And yes, the sub-zero temperatures and snow storm after snow storm have made this winter a bit more...
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Food Security Awards
These are the superheroes of our food system, working tirelessly to end hunger, grow food and provide access to food, resources and education, regardless of circumstances, through the city of Hartford....
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Ramping (is that a word?)
When the garlic is almost knee-high, the chives thick and lush and the grass in need of it’s first cutting, you know the ramps are ripe for picking. These wild leeks are one of nature’s many nutritious...
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Urban Ag in the Lone Star State.
In this place ruled by ranchers, food trucks and cowboy boots, I found slow food, rich mineralized urban soil, and a love of and respect for the land and all it provides. I found these things at Metier...
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Giving Thanks…for Bread
Thirteen women covered in bread flour, eleven mason jars filled with wild-fermented sourdough starters, 150 minutes of kneading, 500 degrees in the oven and two and a half hours of education,...
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