This ‘n’ That
Food writer Michael Pollan, author of In Defense of Food, The Omnivore’s Dilemma, and other books, re-defined what it means to eat smart when he shared his credo: Eat food. Not too much. Mostly plants. Did you know that reducing your intake of animal products and embracing a plant-based diet is one of the best things you… Read More
I had heard that freshly picked, sun-ripened blackberries were worth their weight in gold. Now I know why. Both tart and sweet, they have a perfume about them that far surpasses varieties bought in a store. All summer I’ve been getting fresh berries from our local farmers’ market. They’ve been so juicy and delicious. So when a friend recently invited… Read More
Striking in appearance, black beluga lentils are said to be the caviar of lentils. Tiny, round and black jewels, they glisten when they’re cooked and look a lot like beluga caviar, the most prized of all caviar varieties. Unlike many lentil varieties that tend to disintegrate and become a bit mushy when cooked, beluga lentils… Read More
This refreshing soup is a great starter for dinner on a warm summer evening. When we visit Quebec, we always set time to visit our dear friends, Paul and Caroline. They are two of the warmest, kindest, genuine, and hard working people I’ve ever met. Aside from their normal day jobs, they’re both musicians—Paul an organist and Caroline… Read More
We shape our dwelling, and afterwards our dwellings shape us. —Winston Churchill Having lived in apartments—both here in the U.S. and abroad—most of my adult life, I used to think of home as a house I’d one day have, decorated in a rustically chic and understated sort of way. In my home, I imagined busying… Read More
This is Burma, and it is unlike any land you know about. — Rudyard Kipling, Letters from the East (1898) Kipling was right. Burma (also known as Myanmar) is such a very unique and fascinating place. For years it was a pariah state and isolated from the rest of the world. As a result, it… Read More
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