Great tip - I’ll keep an eye out for this brand!

Though each of these sources commented that the bowls, lids, and blades are dishwasher safe, the recommended washing them by hand to keep them in the best shape (and to avoid the plastic expanding from the hot water) and to extend the life of the machines.

My favorite brand is from Trader Joe’s, their basic whole wheat fettuccine. It’s got a nutty taste and great texture.

Buffalo burgers are also fabulous. After serving miniature versions of them at my latest party, I learned that few people have qualms about eating buffalo. We only had a few bitty burgers left! And they are easy to make - just like beef burgers.

If you can still find quince in season, perhaps you could make the marmalade? I found these simple recipes that you might use as a guideline: http://www.bbc.co.uk/food/recipes/database/quincemarmalade_6897.shtml and http://bakingforbritain.blogspot.com/2006/03/marmalade-part-1.html. If not, have you tried specialty food stores?

Thanks Joanna - it helps!

Ashley

Thanks for all these wonderful tips Joanna. Do you know of any particular dishes involving quince and meat that you’d recommend?

Thank you for raising an important issue! I hope it encourages readers to start paying attention to the food they eat - and the food they throw away. Perhaps with your guidance we will all find ways to reduce the food we waste.

Yes es clicking on the link would have been wise - thanks for the tip and the hints for making the recipe. I can’t wait to try it myself.

This helpful article came at the perfect time: I was just staring down a stale baguette in my kitchen! Do you have any favorite recipes for bread pudding?

I couldn’t agree more! At a soccer game this past weekend, I could not believe the kids were devouring sugar cookies at 9am. And it wasn’t just the kids playing in the game but also their brothers, sisters and friends who came to watch, which brings up the important point that these kids were adding extra sweets to their daily intake without expending any energy on the field. I say, stick with the traditional orange slices!

Joanna - I am just starting to play around with both and enjoying them. I’ve read many positive reviews of both however. It seems both have their own perks and of course drawbacks!

I am able to get the booksfree link to work. Are you able to get it to work now?

I’m not sure how the lower fat eggs would affect the recipe (nutrition or flavor-wise) - but there’s no hurt in trying them out! As for the deep-frying, this NY Times article discusses why deep frying might not be so bad after all. http://www.nytimes.com/2007/09/16/magazine/16food-t.html

Kelly you’ve set my mouth watering. Thank you for sharing this great perspective on canning.

No luck yet getting this in Portland, however, it might be worth seeing if Oil and Vine can ship the product to eager consumers? The number for the shop in Bellevue, Washington is 425-454-8497. If not, I’m sure expansions are in the works as Eric seems like quite the entrepreneur.

I’ve known quite a few 2-3 year olds that down the recommended amount of fruits and vegetables - though I’d say in terms of variety they don’t do as well! It seems they like to latch on to one specific food (carrots for example) and never branch out. Anyone else suffer from a kid with a one-track foodie mind?

Jack,

The scientists in this study were researchers at the University of Florida. One of the co-authors was Andrew D. Hanson, a professor of plant biochemistry. In response to your question, these scientists are not employed by a GMO to my knowledge. Their motivation would of course be interesting, wouldn’t it - are they really do-gooders or are they trying to profit from this research?