Fermenting Food – Help from the Microbes

By: Mau – Northampton MA I mentioned fermented foods in my last post (and likely in other posts). This is probably one of the most significant omissions of the modern convenience food diet. Fermented foods have been a part of virtually every culture throughout...

ANTIOXIDANTS | A FEAST OF COLORS

By: Bettina – Bolinas, CA Breakfast for one… I get a bit uninspired when cooking just for myself. Rather, as I write about this I realize that maybe I get more creative (while less into the planning and less excited about the possibility of creativity). On...

FUNDAMENTALS | FOOD Compass

By: Mau – Northampton, MA There’s a lot of confusion about what to eat. There’s a great deal of fear around food – some will cause heart disease while another will make you fat, the other is filled with carcinogens and yet another causes...

TIPS | Cholesterol

By: Mau – Northampton, MA I had a FB convo with a friend that’s currently living in Pakistan. She’s been worried about her high cholesterol. I gave her some basic tips, that may seem counter-intuitive for many, on lowering cholesterol. It’s a...
TIPS | Dirty Salt

TIPS | Dirty Salt

I like dirty salt! By: Mau – Northampton, MA Salt, like many other foodstuffs, has been bleached and whitened for far too many years. It’s finally starting to be understood that scientific purity and uniformity in food is not so good for us. The bleaching,...