November-December 2016

Artichokes: A Rich History and Mild Flavor

December 8, 2016 Diane Welland

Artichoke lovers can thank Zeus for the creation of this unusual vegetable. Ancient Greeks believed that as punishment for deceiving him, Zeus transformed his beautiful lover Cynara into this prickly plant. In Italy and the

November-December 2015

Why We Love Lentils

October 30, 2015 Diane Welland

With a history rooted in the Bible and the writings of Hippocrates, lentils have maintained prominence in Middle Eastern and Indian cuisine since their cultivation 8,500 years ago. A member of the legume family, lentils

September-October 2015

17 Glorious Grains You Need to Know

August 28, 2015 Diane Welland

The USDA’s Dietary Guidelines for Americans recommend that half of all grains consumed be whole grains, and while most Americans still fail to meet this goal, we are moving in the right direction. In fact,

Chili Peppers Are Hot Stuff
September-October 2014

Chili Peppers Are Hot Stuff

August 26, 2014 Diane Welland

Although chili peppers were cultivated and traded in the Americas for thousands of years, it wasn’t until explorers brought these fiery fruits from the New World back to Europe that their popularity spread. Today, chili

Fall 2012

Savor: Barramundi

October 30, 2012 Diane Welland

Sustainable protein with omega-3s Also known as Asian sea bass, sustainable sea bass or giant perch, a 5-ounce portion of barramundi has 137 calories (half that of salmon), 2½ grams total fat, negligible saturated fat