After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
At Christmastime in Hungary, THE holiday dessert that’s made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that’s tastes just as delicious as it’s non-vegan counterpart!
Staff meals vary from china plates and wine glasses to communal sandwich bars: Megan Gordon chats with one baker, one jam maker and one very well-known Bay Area restaurant about how and why they take the time to plan for very specific staff meals.
I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about.
Megan Gordon talks to Black Jet Bakery’s Gillian Shaw and Pietisserie’s Jaynelle St. Jean about finding a true place for their small businesses in the Bay Area.
The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn’t mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.
Megan Gordon chats with Maggie Foard, author of the book Goat Cheese, and owner of Kidding Around With Chocolate, crafters of fine goats milk fudge.