Increasing the range of alternatives to animal protein consumption in the market was the objective that led four students of the Faculty of Sciences and… Read More »Students of UC reinvent the consumption of legumes
THE FIRST ASPARAGUS OF THE YEAR TODAY’S LESSON: Asparagus is one of the first vegetable crops to stick its head out of the cold winter ground… Read More »Asparagus Is the Perfect Spring Risotto
TODAY’S LESSON: The warm spring days and cool, foggy nights are the perfect weather to bring the artichoke crop to its harvest. What better way… Read More »Artichokes The Crown of Spring
By CHLOE, the New York City-based fast-casual vegan restaurant that opened in 2015 with a similar service model to Danny Meyer’s hit burger chain, recently… Read More »By CHLOE, the vegan Shake Shack, receives $31 million investment to expand globally
TODAY’S LESSON: Rhubarb loves the cool spring growing season that develops the stalks slowly and full of flavor. Today we will unlock the secrets to… Read More »Spring Rhubarb is here!
FIDDLEHEAD FERNS ARE THE FIRST TASTE OF THE WILD SPRING – These were photographed by a freshwater spring in Northern Arkansas earlier this week.… Read More »Spring Fiddle Head Ferns have risen!
Morel Mushroom & Wild Ramp Blini Makes 4 servings 4 Rye Blini, cooked recipe follows 1 tablespoon unsalted butter 8 ounces fresh morel mushrooms, cleaned… Read More »Morel Mushroom & Wild Ramp Blini
Rye Blini Makes 12 – four inch blini 1-1/2 cups warm milk (at about 110F) 1 package dry yeast 1 teaspoon sugar 1 cup all… Read More »Rye Blini
WATERCRESS – THE SPRING BOUNTY OF THE FOREST STREAMS TODAY’S LESSON: In our not too distant past, the first harvest emerging as the snow melted… Read More »WATER – CRESS – THE SPRING BOUNTY OF THE FOREST STREAMS
It’s obvious to anyone who visits an American supermarket in winter — past displays brimming with Chilean grapes, Mexican berries and Vietnamese dragon fruit —… Read More »Most of America’s Fruit Is Now Imported. Is That a Bad Thing?