Month: March 2012

Spice up food writing with Monica Bhide

What makes a good food writer? Start with a passion for storytelling and carefully add a sharp eye for all things fresh for the table. That’s what you’ll discover with Monica Bhide in her food writing courses. Monica’s final food writing course for the spring is accessible from just about anywhere and open for registration. Browse the instructor’s …

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Pure and not-so-simple maple

Vermont’s Jacques Couture says warm days and cool nights make conditions prime for maple syrup production. Jacques shared the best of his sugary maple with us last week at his sugarhouse in Westfield, Vermont. But temperatures may be heating up beyond the norm during this year’s sugaring season, which may not be so prime for those hard-working …

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Conduct your own nutrient analysis during National School Breakfast Week

It’s National School Breakfast Week, and though you may not venture anywhere near school cafeterias, it’s as good a time as any to conduct your own nutrient analysis. Take your breakfast inventory and change it up this week. Baked apples for breakfast? Warm up with this easy variation on baked apples. Easy Baked Oven Apples …

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