American Animal-Free Cuisine

Though I have multi-ethnic roots, I am first and foremost an American. I was born an American. My parents were born in America. I was brought up on American foods. So of course, as an animal-free chef engineering animal-free recipes, I bring to the table an American slant. None of my recipes are exact replicasContinue reading "American Animal-Free Cuisine"

‘I Don’t Eat Animals With Faces’

‘I DON’T EAT ANIMALS WITH FACES’ I don’t eat animals period. That’s where I am in life and that’s where I choose to stay. To begin, let me tell you that my only reason for not eating animals is to preserve the life of the animal. I believe that all animals, including the human animal,Continue reading "‘I Don’t Eat Animals With Faces’"

Sweet And Sour Baked Bean Soup

SWEET AND SOUR BAKED BEAN SOUP Making soup absent animal broth is not difficult but it's different. We use veggie bouillons, or combine veggie, bean and seasoning ingredients in such a way that we don't depend on bouillon for every soup we make. This is a large can soup developed for restaurant and home use.Continue reading "Sweet And Sour Baked Bean Soup"

Roasted Red Skin Potato And Cauliflower

ROASTED RED SKIN POTATO AND CAULIFLOWER If you work in a restaurant and are accustomed to deep frying your side dish potatoes, think roast. Low calorie, low fat, high flavor and texture properties! Your customers will want these for the main dish. So why not offer a main dish and a side dish option? AlsoContinue reading "Roasted Red Skin Potato And Cauliflower"

Smoked Ginger Beer Walnuts

SMOKED GINGER BEER WALNUTS Delectable morsels of pure pleasure. How did I live without these? A delicacy for sure, yet made from a common nut that most people overlook. Makes 2 cups 1/2 c. ginger beer 1/2 c. light brown sugar 1/2 t. salt 1 T. vanilla - I used imitation few drops of liquidContinue reading "Smoked Ginger Beer Walnuts"

AFC Piccata Sauce

AFC PICCATA SAUCE An animal-free uptick on the traditional lemon juice, butter and capers sauce used for meats and fish. Now we make an even better sauce and use it over plant meats! And most anything veggie! Makes almost 3 cups 3 c. apple cider 3 chicken-style bouillon cubes, massel brand 1 T. dried tarragonContinue reading "AFC Piccata Sauce"

Smoky Candied Cider Walnuts

SMOKY CANDIED CIDER WALNUTS Everyone will be impressed by these delectable smoky sweet nut meats!  Perfect topper or snack. You'll want to triple or quadruple this recipe! Makes 1 cup 1/3 c. apple cider 1/3 c. dark brown sugar 1/4 t. pink Himalaya salt sev. twists fresh black pepper grind light sprinkling powdered ginger a fewContinue reading "Smoky Candied Cider Walnuts"

Carob Cookie Cider Pie Crust

CAROB COOKIE CIDER PIE CRUST How many times do we regret the pie crust, whether made by us or not? Not this time. Not this crust! Makes 1 pastry shell for 9 inch pie plate Cookie Pie Crust: Preheat oven to 375 degrees 1-1/2 c. unbleached all-purpose flour 1 t. pink Himalayan salt or lessContinue reading "Carob Cookie Cider Pie Crust"

Old-Style Spaghetti Sauce

  OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that's about it. It's easier than the directions make it sound. And it tastes about as old-style as I've created yet. This is beforeContinue reading "Old-Style Spaghetti Sauce"

THE SOFT MELT

All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of theContinue reading "THE SOFT MELT"

Creamy-Style Frozen Veggie Soup

CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates - in this case mushroom base and poblano pepper concentrate - plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended forContinue reading "Creamy-Style Frozen Veggie Soup"

Saffron Pickle Juice Dressing

SAFFRON PICKLE JUICE DRESSING Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There's only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES. Makes 3-3/4 cups 2 c. breadContinue reading "Saffron Pickle Juice Dressing"

Oven-Roasted Pablano Peppers and Hatch Chilies

OVEN-ROASTED PABLANO PEPPERS AND HATCH CHILIS 1-1/4 lbs. fresh pablano chilies, or 4 X-lg., washed and drained 1-1/3 lbs. fresh hatch chilies, or 10 lg. (also called green chilies), washed and drained Place all peppers on wire rack over large baking sheet. Bake in preheated 400 degree oven for 45 minutes, turning once halfway through.Continue reading "Oven-Roasted Pablano Peppers and Hatch Chilies"

People at Risk of Foodborne Illness > Food Safety for People with Diabetes

Food Safety for People with Diabetes A need-to-know guide for those who have been diagnosed with diabetes U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.Continue reading "People at Risk of Foodborne Illness > Food Safety for People with Diabetes"

People at Risk of Foodborne Illness > Food Safety for Older Adults

Food Safety for Older Adults A need-to-know guide for those 65 years of age and older U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. That’sContinue reading "People at Risk of Foodborne Illness > Food Safety for Older Adults"

People at Risk of Foodborne Illness > Food Safety for Pregnant Women

Food Safety for Pregnant Women U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. That’s why the U.S. Department of Agriculture’s Food Safety and Inspection ServiceContinue reading "People at Risk of Foodborne Illness > Food Safety for Pregnant Women"

People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS

Food Safety for People with HIV/AIDS A need-to-know guide for those who have been diagnosed with HIV/AIDS U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.Continue reading "People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS"

People at Risk of Foodborne Illness > Transplant Recipients

Food Safety for Transplant Recipients A need-to-know guide for bone marrow and solid organ transplant recipients U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.Continue reading "People at Risk of Foodborne Illness > Transplant Recipients"

People at Risk of Foodborne Illness > Food Safety for People with Cancer

Food Safety for People with Cancer A need-to-know guide for those who have been diagnosed with cancer U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration   September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.Continue reading "People at Risk of Foodborne Illness > Food Safety for People with Cancer"

Basics For Handling Food Safely

Basics for Handling Food Safely Shopping Storage Preparation Thawing Cooking Serving Leftovers Refreezing Cold Storage Chart Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the FoodContinue reading "Basics For Handling Food Safely"

Refrigerator Shelf Life

For prepared foods, one week in the cooler is the longest I go. Covered, always, and dated seven days from the day you place it in the cooler or deli case. Add A.M. or P.M., which means before noon or afternoon if you want. Beyond that you're being too picky with the time. For foodsContinue reading "Refrigerator Shelf Life"

BOILING FRESH ASPARAGUS

BOILING FRESH ASPARAGUS Although I often steam asparagus, especially when I'm looking for a crisper, bright green texture and appearance, the best way to make sure every nook and cranny of the tips are sanitized properly is to boil them. I know nobody likes to do that, but it does produce a cleaner, stronger asparagusContinue reading "BOILING FRESH ASPARAGUS"

Is Pasta Marinara On Your Menu? Why Not?

Everybody loves spaghetti and meatballs or pasta marinara. One might think - money-making-wise - that every food joint in the country would have their own special recipe. Why not? I would - if I wanted to sell what people liked. Plant meatballs of course. Here's a link for SHARON'S MEATBALLS AND LINGUINI SHARON’S MEATLESS MEATBALLSContinue reading "Is Pasta Marinara On Your Menu? Why Not?"

Pre-cooking Your Mushrooms

1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps with a knife and discarded 1 jumbo fresh Portobello mushroom cap, washed well, stem removed and discarded, sliced into 3/8 inch wide steaks, then crosswise into 3/4 inch wide segments 4Continue reading "Pre-cooking Your Mushrooms"

Simmering With Lids

When putting a lid on any sauce that's going to simmer for a while, occasionally take a peek beneath the lid to make sure it isn't boiling rapidly. Sauces tend to do that when you're not looking. If the burner is on the lowest setting and it's still boiling rapidly, which happens sometimes, especially withContinue reading "Simmering With Lids"

Cooking With Ramps

1 bunch fresh ramps – wash and trim as you would scallions 1-2 T. extra virgin olive oil salt and pepper to taste Slice white parts of ramps thinly and green parts into 1/2 inch wide pieces. Heat skillet to very hot, add oil, salt and pepper, followed by ramps. Saute quickly, moving them aboutContinue reading "Cooking With Ramps"

Making Orange Rind Matchsticks

MAKING ORANGE RIND MATCHSTICKS The next time you peel an orange to eat, save the peel, especially if it's a thick peel. Why waste all that flavor when you can prepare it to use as a condiment/seasoning/flavoring in many dishes. All it involves is removing the pithe (white part of the orange peel) from theContinue reading "Making Orange Rind Matchsticks"

The Homemade Sauerkraut Is Finished

I packed up the sauerkraut on March 3rd, 2018 and stopped the fermentation by refrigerating it on the 1st of April 2018. Although I expected the flavors to stay the same after refrigeration, they did deepen somewhat in acidity since I refrigerated it. Nice though, not too acidic. In fact, I would call this mincedContinue reading "The Homemade Sauerkraut Is Finished"

Preserving Bananas

Steve told me how to do this years ago. He discovered it by accident, trying to keep bananas from rotting so quickly. It works every time. I don't know the science behind it, but the proof is in the result. This is what you do: When you bring a bunch of bananas home from market, ratherContinue reading "Preserving Bananas"

Drying Macaroni For Macaroni Salads

  DRYING MACARONI FOR MACARONI SALADS For a more dense macaroni chew experience, partially dry-cook elbows before adding them to your salad. A simple procedure makes a world of difference. Makes 1 pound 1 lb. box elbow macaroni - I used Mueller's brand - my mother said it wasn't as starchy feeling as the otherContinue reading "Drying Macaroni For Macaroni Salads"

Making Minced Sauerkraut

  You don't have to be Slavic, Germanic or Baltic to like sauerkraut, even though I'm all three and then some. Doesn't everybody like sauerkraut? The big news to me recently was that sauerkraut isn't pickled. I just naturally assumed it was due to its pickled taste. No vinegar though, just fermented cabbage. More bigContinue reading "Making Minced Sauerkraut"

Best Lime Squeeze

Limes are difficult to squeeze. Even when you firmly roll them on the counter under your hand to loosen the membranes they, unlike the lemon, do not respond as well. If you have a microwave this is what to do: First wash the lime. Next, on the side of the lime make about a 3/4Continue reading "Best Lime Squeeze"

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don't deep fry anything. I don't like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofuContinue reading "How To Make Fried Tofu Planks"

Making Pumpkin Seed Snow

MAKING PUMPKIN SEED SNOW All you need to make Pumpkin Seed Snow are raw, shelled pumpkin seeds and an electric coffee bean grinder. Fill the well of the grinder leaving enough head space for the 'swell'. Process till seeds become fluffy, pausing a few times to scrape up snow from bottom of well and toContinue reading "Making Pumpkin Seed Snow"

AFC 5 SPICE – how to make

AFC 5 SPICE - HOW TO MAKE All you need is an electric coffee bean grinder and 5 spices. 5 Spice is somewhat like curry. Everybody who uses it has their own combination and amounts of spices they prefer. This is mine! Hope you like it! Makes a little more than 1/4 c. the equivalentContinue reading "AFC 5 SPICE – how to make"

Mistakes Restaurants Make When Serving Vegan

Let's use as an example the IMPOSSIBLE BURGER that recently was introduced on many restaurant menus around the country - in many animal-based restaurants. The two in question are located downtown Cleveland, Ohio: STACK'D HANDCRAFTED SANDWICHES and WAHLBURGER'S. Steve and I wanted to try the burger, so he checked both restaurants which claimed to carryContinue reading "Mistakes Restaurants Make When Serving Vegan"

Twice Cooked Skillet Potatoes – using leftover baked potatoes

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don't serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups 2 T. extra virgin olive oil 1 jumbo sweet onion, cutContinue reading "Twice Cooked Skillet Potatoes – using leftover baked potatoes"

SKINNING ALMONDS

SKINNING ALMONDS Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind! Makes 4 cups almonds after soaking 3 c. whole raw, unsalted almonds 6 c. water In large saucepan bring almonds and waterContinue reading "SKINNING ALMONDS"

Pink Lentils

Pink lentils, although smaller and thinner than the garden variety light brown lentil, absorb more water quicker, fluffing up more like rice than legumes. The first time I saw these in the market, many years ago, I was awed. Wow. Pink legumes. Of course I had to have some, only to be disappointed to seeContinue reading "Pink Lentils"

Malic Acid | Baking Ingredients | BAKERpedia

Malic acid is found in many sour or tart-tasting foods such as fruit; it's used to add flavor and texture to fruit fillings and jellies in baked goods.  What is Malic Acid? Malic acid is a dicarboxylic acid with the molecular formula C4H6O5 (Figure 1). It is made by all living organisms and it contributesContinue reading "Malic Acid | Baking Ingredients | BAKERpedia"

African Cricket Chili – therapeutic too

AFRICAN CRICKET CHILI - therapeutic too A 'Cure Whatever Ails You' Soup. Or at least you'll think you're cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice! MAKES 24 cups Make the black rice > 2 c. black forbidden rice, rinsed till water runsContinue reading "African Cricket Chili – therapeutic too"

Sexual misconduct often part of the job in hospitality work

By DON BABWIN Sexual misconduct often part of the job in hospitality work CHICAGO (AP) — One woman recalls how a general manager at a Chicago-area restaurant where she worked told her that if security cameras recorded him reaching between her legs and grabbing her genitals, he could simply “edit that out.” Another woman workedContinue reading "Sexual misconduct often part of the job in hospitality work"

Broccoli Baked Bean Pot – cooking with large cans

https://chefdavies-tight.com/2017/12/13/afc-coral-horseradish-sauce/ BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave theContinue reading "Broccoli Baked Bean Pot – cooking with large cans"

Menu Psychology: The Science Behind Menu Engineering

  There are multiple nuances that restaurants can use with their menus to coax customers into spending on more high-profit dishes. Read our resource article on the topic. For years, restaurateurs have struggled with how to lay out a menu that is informative, readable, and — most importantly — profitable. While the debate on whatContinue reading "Menu Psychology: The Science Behind Menu Engineering"

AFC Persimmon Tonic Water Dressing

AFC PERSIMMON TONIC WATER DRESSING © A simple, creamy, light, rich, persimmon salad dressing with the uncanny ability to make all the ingredients in your salad shine - a blessing. For special occasions when you are out to IMPRESS! Oh, and the surprise ingredient? Diet Tonic Water. Wow. It works. Perfect for fruit salads! MakesContinue reading "AFC Persimmon Tonic Water Dressing"

Stewed Tomato Bean Pot – cooking with large cans

Today we're cooking primarily with cans - restaurant-size cans for restaurant or home use. We've selected the following: I'm going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done. 102 oz. can Dunbar's Sweet Bell PepperContinue reading "Stewed Tomato Bean Pot – cooking with large cans"

Making Powdered Herbs

Normally we don't garnish with dried herbs, because the rough feel on the mouth throws the texture achievement of the entire dish into chaos. However, there is a way to utilize the potency of a dried herb by turning it to powder. We use paprika, cinnamon, nutmeg et al as garnish and they're all powdered.Continue reading "Making Powdered Herbs"

Removing Pesticides From Fruit

Your Fruit Is Covered With Nasty Pesticides: Scientists Have Discovered the Best Way to Wash Them Off Kate Sheridan,Newsweek Wed, Oct 25 2:45 PM EDT A common kitchen product could supercharge fruit-washing protocols. A new study, published in the Journal of Agricultural and Food Chemistry on Thursday, found that baking soda could remove far more pesticide from the surfaceContinue reading "Removing Pesticides From Fruit"

Bring Your Own Vegan Cheese (BYOVC)

That's what Papa Nicks in Cleveland, Ohio said it was okay to do. In fact they encouraged it when I asked about it. So the next time we ordered take-out on our way shopping to pick up later, we first dropped off some vegan cheeses: Daiya Mozzarella Shreds and Follow Your Heart Provolone Slices. TheyContinue reading "Bring Your Own Vegan Cheese (BYOVC)"

BIRD SOUP?

 BIRD SOUP?  That's what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups Prep your veggies first: 1 lg. red onion, cut into 1/2 inch squares 1 lb. fresh beets, peeled and cut into 1/2 inch cubes   1 lb. baby carrots, cut from end toContinue reading "BIRD SOUP?"

AFC DRY SEED BOUILLON

AFC DRY SEED BOUILLON  Get out your coffee grinder and clean it up - no coffee grounds visible in the well, not even one. We're going to grind and pulverize some seeds, then make a mix out of it, to use in a variety of  applications - for home or restaurant. Makes approx. 8-1/2 cupsContinue reading "AFC DRY SEED BOUILLON"

Ep. 21 – Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi

Ravi DeRossi owns 15 successful restaurants and cocktail bars in New York City – and he’s on a mission to make every item on their menus plant-based. In this engaging and unique conversation, he also shares his bold vision and gives exclusive details about 4 new concepts he has for future restaurants. Ravi started hisContinue reading "Ep. 21 – Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi"

The Best Way To Peel and Cut Butternut Squash 

We know you hate having to peel and cut butternut squash, but with this amazing trick, you have no excuse for buying it prepackaged. Get the recipe on Tasting Table. The Super-Simple Trick to Peeling Butternut Squash Never fear peeling butternut squash again with this seriously easy hack BY ALISON SPIEGEL 10/27/16 We might beContinue reading "The Best Way To Peel and Cut Butternut Squash "

Leslie’s Watermelon Mint Martini

At Tick Tock Tavern in Cleveland, Leslie often makes up special drinks for special customers. This one we titled Leslie's Watermelon Mint Martini. Wow, so good, refreshing, soothing. In blender add: Stolichnaya vodka fresh watermelon (no rinds) fresh mint raspberry flavor ice Blend till frothy. Pour into martini glass. Garnish with fresh watermelon wedges andContinue reading "Leslie’s Watermelon Mint Martini"

Softening Up Non-Dairy Ice-Cream

My freezer temperature has only one setting that has no bearing on anything else. If the refrigerator is plugged in, no matter the setting for the refrigerator part, the freezer acts the same way - like a blast of cold arctic air. We never have to worry about waiting for ice. It's not just thatContinue reading "Softening Up Non-Dairy Ice-Cream"

Soft-Fri Saffron Potatoes And Corn – two way

SOFT-FRI SAFFRON POTATOES AND CORN - two way For restaurants with leftover baked potatoes  - or home chefs who want to uptick your skillet potatoes - try this version of home fries and/or potato salad. It works great! Makes 9 cups Bake potatoes: 2-1/2 lbs. russet potatoes - the kind you find in the groceryContinue reading "Soft-Fri Saffron Potatoes And Corn – two way"

Discoloration Prevention

This is an easy one. Tired of seeing your apple cubes and banana slices turn brown right before your eyes, before you've hardly finished cutting them? Here's a solution that works. Combine the juice of 1-2 oranges (fresh) in bowl with a strong sprinkling of turmeric. Stir to dissolve. Then as you cut the fruit,Continue reading "Discoloration Prevention"

Whip Topping, how to make

To date, Rich's is the only company I'm aware of that sells dairy-free soy-based liquid that can be whipped into the equivalent of dairy whipped cream. Check out their website to see where you can purchase it. It's sold frozen, so look in the frozen foods department of your grocery store. All you do isContinue reading "Whip Topping, how to make"

Thick Lime Cream Sauce – how to make

THICK LIME CREAM SAUCE A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes! Makes 2-1/3 cups 3/4 c. Rich's RICHWHIP Non-Dairy Topping, thawed and whipped into firm peaks 12.3 oz. pkg. extra firm silken tofu, rinsed and broken into smaller piecesContinue reading "Thick Lime Cream Sauce – how to make"

How To Make: Black Rice

FORBIDDEN BLACK RICE Directly from the instructions on the package is the best way to cook this particular brand of Chinese black rice - LOTUS FOODS!.  Makes 3 cups 1-3/4 c. water 1 t. pink Himalayan salt 1 c. black rice, rinsed and drained in wire mesh strainer Combine water, salt and rice in medium-sizeContinue reading "How To Make: Black Rice"

Specialty Salts

Now that I've experienced them I'm always going to have them in my pantry, that is, as long as I can afford these high priced salts. The two I'm talking about here are pink Himalayan salt and Celtic salt. I don't really have a favorite, but I definitely use more of the pink, probably becauseContinue reading "Specialty Salts"

Salmonella and Milk In The Wine

Did you know that many wine companies use egg whites and/or potassium caseinate (an animal milk protein) to purify their wines? They discovered years ago that unwanted particles in the wine would stick to these substances when added to the wine, making the removal of them easier, leaving a pure and clarified product. You probablyContinue reading "Salmonella and Milk In The Wine"

Every Day Is The Only Way

GROOMING 101 - Keeping The Food Safe Starts With Your Own Personal Cleanliness Some of the filthiest shoes I've seen are worn by chefs, cooks and other kitchen staff. The first runners-up are nurses and hospital staff. In the two places where clean shoes should be a high priority, they're at the bottom of theContinue reading "Every Day Is The Only Way"

How to Order Vegan at Fast Food and Chain Restaurants | PETA

Did you know that vegan fast food totally exists? We put together this handy guide to help you navigate the chain restaurant world. Vegan Fast Food is Here! Try These Options on the Go What's the deal with vegan food? Some of us never thought we'd see the day when Burger King or Denny's offeredContinue reading "How to Order Vegan at Fast Food and Chain Restaurants | PETA"

Chipotle — Food with Integrity [???]

  Food With Integrity is Chipotle's commitment to responsibly raised animals, classic cooking techniques, whole ingredients, the environment, local produce. DAY AFTER DAY WE’RE COMMITTED To sourcing the very best ingredients we can find and preparing them by hand. To vegetables grown in healthy soil, and pork from pigs allowed to freely root and roamContinue reading "Chipotle — Food with Integrity [???]"

2017 Window Garden At Rose’s Castle

No direct sun, with us being on the sunless side of the building, but we have a lake view which makes up for it. Regardless, herbs still grow absent direct sunlight. Living in an apartment doesn't allow for drying herbs outside - so I do it inside with good results. Mint is one of myContinue reading "2017 Window Garden At Rose’s Castle"