We’re shooting cooking shows to be aired on Public Access TV. The folks at Acton TV have been wonderful! Stay tuned….
We had a great run with Benbow’s Coffee Roasters out of Maine. And we’re still going to keep many of the old flavors in bags for you die-hard fans. But we’re switching to Dean’s for our bulk bins because:
- Dean’s supports Fair Trade and social justice like nobody’s business
- Dean himself gave an awesome speech at the MA state house in favor of mandatory GMO labeling.
- Dean’s roasts locally in Orange, MA.
- Dean’s is revolutionizing bulk packaging with new flavor-seal compostable bags
…and the big one: Dean’s was our staff favorite, solely based on taste, beating out its closest competitor by about two-to-one
Like you, I was sad to read that Dabbler’s, a store in West Concord, is going out of business. And I grieve that others in our surrounding communities may have to close too. I fear that newspapers as I know and love them, newsprint and all, are going away. My world, our community is changing, and my heart hurts.
Dukka comes from the Arabic, and it means to pound. Since we’re not pounding, but using the food processor, this is quick and easy to make. Traditional dukka in the Middle East, is like our Mrs. Dash, and goes on everything!
Do use whole, brown sesame seeds so you get twelve times more calcium than you do from hulled, white sesame seeds. The whole, brown sesame seeds you find in our bulk bins are also a fraction of the cost of those little packages of the white ones you find in supermarkets.
How do I use dukka? I may coat fish, chicken or tofu with dukka and roast my dish in the oven, or sprinkle dukka on food like scallops or beans after I’ve stir-fried them. I love this mixture to jazz up a baked potato, or on sunny-side up eggs, or shashouka. Dukka is great on sautéed veggies, winter squash, or sprinkled on salads. The easiest way to use dukka is to simply add some to extra-virgin olive oil in a little bowl to make a wonderful dipping oil.
January is national soup and national oatmeal month. Two of my favorite comforting foods in the dark of winter. And because a darker version of something is almost always better for you than its lighter cousin, it’s wonderful that we’re getting black beans, orange sweet potatoes, green veggies.
We call sweet potatoes “yams” (i.e. red garnet yams), but actually sweet potatoes and yams are different plants, and what we grow here are really sweet potatoes. Yams, grown primarily in the Caribbean, Africa, Asia, and Latin America are tougher, drier and not as sweet as sweet potatoes.
Should you use organic ingredients? You’ll get more bang for your buck, more nutrition if you do. So start by scrubbing your sweet potatoes. Don’t peel them because there are vites in the skin! Nutritional yeast? Gives a slight cheesy flavor, is rich in the B vitamins (nerve and stress vitamins), and helps prevent the breakdown of collagen.
Adam said, “Many of us don’t know succotash except for Sylvester the Cat’s exclaiming ‘Suffering Succotash!’ back in the days of Looney Tunes.Actually, succotash has been around a lot longer than even Sylvester.An old Native American dish (its name derives from the Narragansett work for boiled corn kernels) the dish has come to mean any rustic bean-and-corn stew.Succotash colors look a lot like autumn, but its warming, hearty simplicity are perfect for deepest winter.”
The foods will be different, but they'll taste the same.
Sound too good to be true? Read on!
1. DON'T JUST EAT FOR YOUR OWN HEALTH, BUT EVERYONE ELSE'S HEALTH, TOO.
Compare a chocolate bar made with fairly-traded cocoa to an "identical" chocolate bar, made from chocolate harvested by child slaves. It may or may not be "better" for you, but it's definitely better. We’re talking about Fair Trade here, and it’s especially important with coffee, tea, chocolate, sugar, and bananas. Fair Trade is only one of many ways to eat “better.” We can buy food from a farmer we know treats her land well. We can buy from a kitchen we know treats their staff with respect. By making the right choices here, you preserve land, support communities, and encourage meaningful lives. (Yes, really!)
And then, there are organics… While scientists still debate the value of organics for the consumer (I'll get into that later), no sensible person should debate the value of organics to the environment, and to the farmers raising the crop.
I haven't really wanted to address the issue of magnesium stearate until now. (In fact, I'm not especially keen on addressing it even now…) But it has been a decade since the first time I heard someone say that this additive was "toxic," and "synthetic" and "blocks the absorption of your nutrients." And people are still saying it. So, here goes.
Although, if you want to skip the entire article, the gist of it is simple: magnesium stearate is safe, and even beneficial, period.
Before they're assembled into pills, most supplements and drugs exist in powder form. And as those powders travel through the pill-making machines, they can clog and clump, and gum up the works. Magnesium stearate is added to the powders to keep them flowing smoothly. Of course it is possible to make pills without magnesium stearate, but it's harder, it takes longer, and it costs more.