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.
“The Ice Cream Travel Guide” will chart the world’s top ice cream destinations.
Valentine’s Day is next week and while a box of chocolates and flowers might earn you some points, you’ll definitely score by making something homemade. And you don’t even have to create something overly complicated. It’s the thought that counts… So, here is a heartfelt and handmade recipe for Gooey Baked S’mores.
Watch the video to find out the surprise Bay Area Bites blogger Mike Kahn got when he picked up some Hostess snacks and found that a number of them might contain beef fat.
I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version “This is better than store-bought ice cream! It’s my favorite!” I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free.
In China, where they’re known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown.
When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I’ve given in. And lately in a few of my favorite scoop shops, I’ve noticed some seasonal flavors that I can’t stop talking about. Fall has definitely arrived and there’s no time like the present to get yourself a cone before the season–and these flavors–pass us all by.
I had forgotten my promise of teaching him how to make Tarte Tatin, since it was about two lifetimes ago. I do, however, like to think of myself as a man of my word. So, Ron, though it’s about six or seven years after the fact, and you now live on the other side of the continent, I will do my best to answer your questions. By opening this up from a simple email into a blog post, I encourage others with more Tarte Tatin expertise to weigh in, if you like.
Sometimes, things have a way of just happening to you. When I woke up one morning several weeks ago, I found myself looking forward to a lazy Sunday afternoon, followed by an evening of cocktails, theater, and dinner with a few friends. If I had any plans apart from those, they were small ones– like wandering down the street to get coffee or sending off a few emails. Not once did I think to myself, “I think I’ll go get horse whipped by a severe-looking woman in a vinyl bustier and a Betty Page haircut.”