There is a lot of conversation these days about juicing. The hype can range from the perfect weight loss solution to an elixir that remedies all maladies. Like most things health related, there is no magic bullet for anything.  Health is built on a foundation of good habits sustained over time. So how does juicing […]

Anise is an herbaceous annual plant often confused with fennel. It is prizes for the essential oil derived from its seeds, which have a licorice flavoring used in liquors such as absinthe and ouzo as well as in the kitchen. In India, anise seeds are chewed after meals to aid digestion and to sweeten the […]

Black currants have four times more Vitamin C than oranges. In fact, during World War II, the British government provided black currant syrup for free to English children to prevent scurvy. In the Kitchen Try black currant jams, preserves, baked items, and liquors such as Creme de Cassis. In the Garden Black currants can produce […]

Sage has been held in high regard for its culinary and medicinal properties. Its scientific name is derived from the Latin word “salver” which means “to be saved.” Some studies show that this herb may be helpful as an antioxidant and anti-inflammatory. In the Kitchen Sage can be used in many dishes including in sauces, […]

Thyme has been used as a natural medicine for chest and respiratory problems such as cough, bronchitis and chest congestion. In the Kitchen Fresh thyme is a wonderful savory addition to sauces, soups, stews and egg dishes. It adds a citrus taste to fish, chicken, stuffing or bean dishes. In the Garden Thyme is a […]

Strawberries are a fruit which have grown wild for centuries and were first cultivated in the 13th century. The Romans valued strawberries for their therapeutic powers for everything from loose teeth to gastritis. In the Kitchen Fresh strawberries are wonderful eaten alone or with cream, macerated in wines or liqueur and used in many desserts, […]

Swiss chard is a good source of fiber. It is considered a “cruciferous” or “cross bearing” vegetable as it flowers in the shape of a cross. In the Kitchen Quick boiling helps to free the oxalic acids that it contains and make chard less bitter and more sweet. Try it steamed, braised with olive oil […]

In the Kitchen Tarragon has an assertive, warm, licorice flavor identified with anise. It enhances fish, pork, poultry and vegetable dishes. It is used in salads and dressings to flavor vinegar, and also used in sauces, particularly bearnaise sauce. Care must be taken when adding tarragon so as not to overpower dishes. In the Garden […]

This is the first in a series of blog posts by Jess Buchanan, a Vermont woman training for her first triathlon. Jess was diagnosed with Type I diabetes in 2007. What do you think of when you hear the word diabetes? Well, my name is Jess, I have Type 1 (T1) diabetes. I’m here to […]

Maybe this is your first marathon season, or maybe you are a veteran. Either way the feeling of “now what” is an inevitable and natural progression to your running. And, chances are that, in particular, you are wondering this as it relates to eating. Now that I am not running as much, how should I […]