Posts Categorized: Food

My husband’s mother lives with a diagnoses of celiac disease. This means she doesn’t eat anything that has gluten – which can be found in wheat, rye, or barley. Personally, I’m a big fan of gluten and I add gluten…

My younger daughter, a sophomore in college, is spending the last days of her Spring Break with me in Northern California. While in route from her friend’s home in Reno, she starts texting me with requests: vanilla flavored coffee creamer,…

FDA really needs to crack down on unclear egg labeling. But until then (and the cows don their ice skates in hell) you’ll need to do your own checking.

December may be a perfect time to find a new recipe. Camille Kingsolver, daughter of Barbara, has generously offered these earth-friendly (e.g. seasonal, local, sustainably produced), healthy recipes for you and me. The Spinach Lasagna looked great, but the Asparagus Morel Bread Pudding sounds the best. The morels may be hard to find, but you may be able to find dried morels and soak them in water to revive them. Shiitake might work as well. But choose your own!

Only if I believe the fiction of the lines more than the truth of the lineless planet, will I poison the earth, which is myself.

I was wondering on my Facebook just how long a Twinkie would last, and low and behold Toddie Peters (author of In Search of the Good Life: The Ethics of Globalization, which only tangentially relates to junk food) provided one…

Home-grown basil makes for a healthy, simple and quick meal year round when made into pesto and frozen in small portions.

I’m leaving town next week for a while and have been squirreling these away, but winter is definitely over. So here is a Smörgåsbord for Food and Faith blog readers. Eat up. Ice cream crisis as bees buzz off The…

Urban harvesting in Louisville is especially fruitful in spring. Haeja asked the tree guys for some of the stumps from the maple they were felling and pulverizing down the block. She wants them for a sand box she plans to…

This is my first effort at making my own bacon. It is fresh from about two hours in the oven after spending seven days in a salt/sugar/pink salt dry brine in my refrigerator. It already tastes very good. (It’s not…