Where's the middle ground?

Delicious food, sometime homey and sometime fancy, made and eaten in a healthy way. http://t.co/wd3SIW4

Taste Buds Need Time To Adapt

Liked it better when Campbell’s quietly lowered sodium stealthfully. Taste buds need time to adapt http://t.co/ODOFG9v via @FoodNavigatorUS

Saveur Announces Best Food Blogs

Saveur announces best food blogs. Can’t wait to visit them. http://t.co/KKTBmU9

Grabbing for Grains

This week’s SupermarketGuru.com, one of many food and nutrition communications publications that cross my desk, mentions that shoppers are confused about shopping for whole grains.

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Berry Good

An article in the February 2008 issue of the American Journal of Clinical Nutrition links eating a variety of berries to lower blood pressure and higher HDL “good” cholesterol. We try to keep a couple of big bags of berries in the freezer, wild Maine blueberries and an organic mixed berry assortment

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Guilt-Free Dipping

At last night’s “Big Game” party, I thoroughly enjoyed my friend Pat’s spinach dip, a classic made with a package of frozen spinach, a can of water chestnuts, vegetable soup mix, and something white and fattening, usually sour cream or mayo.

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Spicing Up Life

As a freelance food and nutrition writer, I often am invited to food industry events. Today’s field trip was to a lunch sponsored by McCormick®, the folks whose spices you probably have in your kitchen. Each year, McCormick joins with cooks to create the McCormick® Flavor Forecast, a snapshot of tastes for the

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Local and Seasonal

A highlight of our summer and fall is the local farmer’s market. So when one of our favorite farmers, Jeff from Bialas Farms, started a CSA for winter veggies, we signed up immediately. CSA stands for Community Supported Agriculture; it offers farmers a way to help support their farm by selling “shares” for a defined

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Playing With Their Food — A Bad Idea

I wrote the following letter to Raymond Sokolov, a Wall Street Journal Editor who wrote an excellent critique of “The Sneaky Chef and “Deceptively Delicious” in his Eating Out column, titled “Playing With Their Food,” in the January 26 issue of the Wall Street Journal:

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