The recall by SunOpta Inc. has affected dozens of brand names in 25 states and parts of Canada. The latest brands to be recalled are certain flavors of Clif Bars, Quaker products, Hy-Vee, Food Club and Publix.
Do away with the fried exterior (who needs that grease, anyway?) and make it all about the spring roll filling in these hearty grain bowls. Unlike with regular rolls, you don’t need to worry about double-dipping on the sauce here, either—it’s mixed right into the rice, shrimp, and veggies, so you get plenty of sunbuttery goodness in each bite.
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Nut butters are a wonderful source of protein and necessary fats in your diet. If you love almond butter, you should definitely try Robin Runner‘s unique Cinnamon Vanilla Brazil Nut Butter! This particular butter combines the nuts, a bit of vanilla flavor, some maple syrup, and a sprinkling of maple syrup. Use it for dipping fruit, spreading on toast, or just enjoying by the spoonful!
The cool thing about watermelon is it’s pretty much a blank slate. It’s a dandy base for granita, Popsicles, and cocktails. Slice a big one in half, scoop out the guts and you have a seasonal punch bowl for your watermelon punch. Put cubes of it on skewers, along with other fruits and you have a fun and tasty snack for the kids. And, if you’re feeling adventurous, you can even carve one for some summertime fun. Once upon a time in cooking school, I carved a watermelon in the shape of the Titanic. True story. It was the late 1990s and the blockbuster movie had just come out. Leo and Kate were so young. Then again, so was I.
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After mid-dough stage, temperatures down to -4°C can result in damage in the form of bran frost, kernel shrinkage and possibly a reduction in germination. Signs of kernel damage won’t be evident until at least 7 to 10 days after the frost event. With respect to yield, lab experiments have shown that wheat, barley and oats show little yield reduction at the late dough stage when exposed to -8 C for one hour. Remember – grain that has been impacted by frost should be tested for germination and vigor prior to using for seed; the earlier the frost, the greater the impact to seed quality.
To help solve that problem, Wu founded the Center for the Health Impacts of Agriculture. The center tackles global issues, such as antibiotics given to livestock and poultry that seep into soil and nearby bodies of water, and the association between malaria incidence and irrigation patterns in sub-Saharan Africa.
She’s speaking of Chef’s Table France personality Adeline Grattard’s Michelin-starred restaurant in the 1st arrondissement, which she walked into with the intention of asking for a job. Grattard’s concoctions often mingle contradictory flavors, like an airy Chinese bun filled with Stilton and Amarena cherry, and Moko felt that the two of them spoke the same language. “She plays around with herbs and spices in her desserts, and our sweet levels were in sync,” Moko says. Grattard created a position for her, and while it didn’t last long (Moko became pregnant), much of Moko’s baking philosophy stems from her time there.
For every drink I pour, there has to be something to eat. It is a rule, a way of life. Thin slices of jamón ibérico with a tiny glass of sherry, some curls of gravlax with frivolous bubbles, and maybe something along the lines of a punch with plump, parmesan-crusted muffins.
*Do not substitute coconut milk beverage or another milk beverage in recipes that call for coconut milk or lite coconut milk. See my Coconut Milk Guide for a visual and more tips.
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