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Herbie of the Week: Madi (11 Years Old & Leading the Charge for Plant-Based Changes at School!)

Meet our Herbie of the Week: Madi! At only 11 years old, Madi is already making a difference and spreading the word about the many benefits of a plant-based diet! Her mom, Nikki, shared on Facebook: "My daughter started a boycott of milk at school today. Show More Summary

This Man Is Making Honey That Tastes Like Well-Seasoned Italian Food

Thanks to the inner city mix of wildflowers and trees available for bees to forage, hives set up on the roof of a Manchester art gallery are producing an unusual blend of honey.

Update on The Baby Fruit Tree Project

So I'm watering the 80' row I've been stewarding for several years now (ever since this) in the back field beyond the community garden, where I had just planted Jerusalem artichokes and tossed summer cover crop seeds. My friend MikeShow More Summary

Side Dishes: Cream Peas

4.46 / 5 Stars | 298 Reviews by STEPHNDON "In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often." View Complete Recipe Details and Reviews

Holidays and Events: Annemarie's Lemon Bars

4.23 / 5 Stars | 212 Reviews by Ingrid "Annemarie is a German lady I met over 20 years ago, when we were living in Indiana. Talk about a good cook!" View Complete Recipe Details and Reviews

Seafood Recipes: Seared Tuna with Wasabi-Butter Sauce

4.64 / 5 Stars | 172 Reviews by DARLA "I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great." View Complete Recipe Details and Reviews

Pasta and Noodles: Classic Macaroni and Cheese

4.05 / 5 Stars | 296 Reviews by Cordi Tierno "Elbow macaroni is layered with Cheddar cheese and baked with evaporated milk in this easy classic." View Complete Recipe Details and Reviews

U.S. Recipes: Creamy Pimento Cheese

4.7 / 5 Stars | 61 Reviews by KANDRSMOM "This is the best pimento cheese you will ever have! Its creamy texture makes it excellent for sandwiches or for eating on crackers." View Complete Recipe Details and Reviews

Lunch Recipes: Curried Butternut Squash and Pear Soup

4.73 / 5 Stars | 293 Reviews by blancdeblanc "My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions." View Complete Recipe Details and Reviews

Dinner Recipes: Barbecue Ribs

4.8 / 5 Stars | 695 Reviews by SEEsign "Sweet and spicy barbecued spareribs with a touch of rum." View Complete Recipe Details and Reviews

Ingredients: Sicilian Meat Roll

4.58 / 5 Stars | 65 Reviews by Kimber "Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked." View Complete Recipe Details and Reviews

Are Big Food Companies Pushing an Exercise and Obesity Myth? Foodie Underground

ColumnYou can’t outrun a bad diet, but big food companies want you to think you can. A healthy lifestyle is one that involves eating well and getting regular physical activity. You don’t need to be a scientist to know that. But are we...Show More Summary

Review: Deep Eddy Lemon Vodka

I love that Austin-based Deep Eddy makes flavored vodkas that look like flavored vodkas, all bright colors, with nothing to hide. The latest expression, Deep Eddy Lemon, looks like a glass of fresh lemonade, translucent and golden and flecked with just… Continue reading ? The post Review: Deep Eddy Lemon Vodka appeared first on Drinkhacker.

Four Brewers | On Location at Noble Ale Works

Season 2, Episode 17 - This week we’re on location at Noble Ale Works in Anaheim, California, the first of our three stops at … The post Four Brewers | On Location at Noble Ale Works appeared first on thefullpint.com.

In Franschhoek, South Africa

So I am in South Africa again. This time, I’m spending a few days in Franschhoek, with the aim of getting under the skin of this region. I’m staying with Kevin Swart of Black Elephant Vintners, a relatively new enterprise in the valley. I met Kevin through his brother Gary, who is a colleague of [...]

Lions, Tigers, and Brews at the Central Park Zoo – June 19 & 20, 2015

Have you ever wanted to have a helles with a hyena [1]? How about a saison with a sea lion [2]? You’re in luck this summer when the Central Park Zoo hosts Lions, Tigers, and Brews. More details at the site. From the press release: On Friday, June 19, and Saturday, June 20, from 7:00-11:00 […]

FDA Warning Letters: Companies Told to Stop Distributing Supplements Containing BMPEA

Mounting pressure on the U.S. Food and Drug Administration (FDA) to do something about beta-methylphenethylamine, or BMPEA, being widely used in weight loss and energy supplements may have helped spark the agency to recently issue warning letters to several companies demanding that the “super caffeine” products be pulled from the market. Show More Summary

USDA, Salmonella, and the Cowardly Lion: A Profile in the Lack of Courage

Dorothy: “Don’t you know the Wizard’s going to give you some courage?” Cowardly Lion: “I’d be too scared to ask him for it.” In an article that will soon be published in the Seattle Law Review, I take a look at food safety through the lens of the “pink slime” controversy and question whether the... Continue Reading

Listeria Victims Address FDA, Food Industry Officials in D.C.

A year ago, Brad Frey never would have imagined he’d be standing in front of officials from the U.S. Food and Drug Administration and urging them to do more to prevent outbreaks of Listeria monocytogenes. Despite living in the middle...Show More Summary

Baking Bites for Craftsy: Frozen Strawberry Souffles

You strawberry-lovers out there may have already tried my Fresh Strawberry Souffles, a summertime recipe that transforms perfectly ripe berries into an airy souffle. It’s a traditional souffle recipe, meaning that it is baked in the oven and should be served piping hot, as soon as it is done baking. The dessert is light enough...

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