Good News! I’m now a contributor to American Heart Association’s Go Red For Women website! Read my first story, Cooking with Chocolate and Chili Peppers.
Love the Raw Kale and Friseé Salad with Matcha Green Tea Vinaigrette and Seared Tuna inspired by The Republic of Tea? Order their u·matcha online and use the promo code #MYLIFE to receive a complimentary Electric Matcha Frother. Offer starts March 22, 2013 and ends March 28, 2013.
New Story: When Stress is too Much and Sleep is too Little
New Recipe: Raw Kale and Friseé Salad with Matcha Green Tea Vinaigrette and Seared Tuna
In addition, learn about a complimentary offer with your next The Republic of Tea’s u·matcha green tea online order. Read more…
(Source: myliferunsonfood.com)
"We were repeatedly told diversity is a luxury - industrial monoculture, chemically fed and now genetically modified - is the way we get our food. Nothing could be a bigger lie. When food becomes a commodity, it goes where profits can be made, and if there are more profits in biofuel, that’s where it will go. If there are more profits in animal feed, that’s where it will go. So we have to reclaim our sources of food and our sources of food are biodiversity. The work I’ve done over the last 25 years with protecting biodiversity shows that the more intensive the biodiversity, the more food you’ll have and the less you have to hurt the earth."
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GM Seeds and the Militarization of Food - and Everything Else
— Vandana Shiva
(via cleanerlight)
(via guerrillamamamedicine)
"
Based on your experiences, why do you feel there is an underrepresentation of African Americans in the food industry?
“Au contraire… there’s a lot of African-Americans and especially Latinos in the food industry—from washing dishes to starting community gardens to being executive chefs at influential restaurants to being entrepreneurs as a restaurant owner or owning a food label, but they’re not being recognized for their achievements outside their community….”
"— Read more in PBS Black Culture Connection’s topic, “Where are the Black Chefs,” in which 15 Chefs and Food bloggers share their opinion.
“I’ve always been interested in how people can be galvanized to solve their own problems…” Melissa Danielle of Bed-Stuy Bounty Club
Melissa Danielle runs Bed-Stuy Bounty, a food-buying club that allows members to buy healthy organic food in bulk, directly from local farmers.
A Fair Choice of Mushrooms: rustic Kale and Chanterelle Pie with creamy Parmesan Sauce. Read the story and get the recipe at here…
In case of emergencies… will break all rules to bake a chocolate cake in the microwave.
(via foodandinspiration)
A recipe for Saffron Olive Oil Cookies with Blood Orange Glaze and a follow up interview with the founder of First Fresh Olive Oil. Read more…
