Author Archives: Kari Pierce

A backpacker’s guide to dinner on the trail

For those of us who start thinking about lunch before even cleaning up from breakfast, planning dinners for a weekend backpacking trip can be… discouraging. Freeze-dried food is tolerable (just barely) for longer trips requiring heavier packs, but for a … Continue reading

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Boston baker’s newest book makes recipes accessible

Joanne Chang’s second cookbook, “Flour, Too,” is just as appropriate on your coffee table as it is on your kitchen counter.  Published 12 years after opening four Flour Bakery + Café locations, the pages of this book are littered with … Continue reading

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Tonic Refreshment

When you order a gin and tonic it is customary to specify your preferred label: Tanqueray, Bombay Sapphire, Hendrick’s.  But what about the tonic water?  Little attention is paid to this bitter-sweet seltzer, even though it makes up 3/4 of … Continue reading

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Relax, it’s just cabbage! How to make sauerkraut

The beauty of sauerkraut is there is no wrong way to make it.  Green cabbage or red, classic or creative, this traditional ferment is a cinch to put together and packed with nutrients.  The hardest part is waiting for it … Continue reading

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Why I love the new food label

Originally posted on Kelly Toups, MLA, RD, LDN:
Food labels have been long overdue for a make-over. After years of pressure from consumer advocacy groups and health experts, the FDA finally released a proposed new food label. *slow clap* Why…

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A Big Day for Food Policy

Michelle Obama kicked ass yesterday, announcing not one, but TWO major policy changes regarding school food: 1) For all schools nationwide that have 40% or more of their students eligible for free-or-reduced meals, all students at that school will receive … Continue reading

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How to Poach an Egg: step-by-step instructions to help you master this elusive delight

There is more than one way to poach an egg, and there is more than one tool on the market offering to make the job easier.  Consult the expertise of Julia Child, Jacques Pepin, or Mark Bittman and each will … Continue reading

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