In the midst of summer, summer squash options at the store blossom from your standard zucchini to dozens of different shapes and sizes. This week, we’re covering the best ways to cook with summer squash, including using the whole plant. And a new report outlines how we can all work to reduce emissions while feeding…
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Berlin Training Week 5: Finding your Marathon Training Paces
This week, I’ll break down everything you need to know about calculating the marathon training paces to run your best race. If you missed the recap of the first 4 weeks of Berlin marathon training, see here. The first week of July means fireworks, sunshine, and when you’re training for the Berlin marathon, a long…
Berlin Marathon Training: Weeks 1-4
Since running brought Lexi and me together in college, it’s only fitting that we bring a little more of that passion to these pages. Afterall, ask any runner, there’s no denying the direct tie between the running trails and the kitchen (crowded or not!). I’m in the midst of training for the Berlin marathon in…
Everything you need to know about the Organic Food Industry
A few weeks ago, we had the pleasure of attending Organic Week with the Organic Trade Association (OTA) in Washington D.C. It was a fantastic educational experience. We learned a ton about organic farming and textiles. We focused especially on the challenges these industries face and why it’s so important as a consumer to choose…
A Week in Food
This week, we’re featuring mint as our ingredient of the week, one of our biggest takeaways from Organic Week in D.C., and our best choice for discounted organic & natural groceries (plus a custom discount for you!). Seasonal ingredient of the week: Mint We’re switching things up this week and highlighting an ingredient that doesn’t…
A Week in Food
This week, we’re covering strawberries (and 10+ ways to use them), the best reusable food storage containers and increased demand for sustainability in the food industry. Seasonal ingredient of the week: Strawberries The end of May marks the beginning of strawberry season, and we just couldn’t wait any longer to feature these gorgeous, sweet, flavorful…
A Week in Food
This week, we’re talking about all things related to ramps, why you should be using broccoli and cauliflower stems, and the types of packaging you should avoid at the grocery store. We’ve also included a roundup of a few of our favorite Memorial Day recipes, which, yes, is next weekend! Seasonal ingredient of the week:…
A Guide to Quick Pickles
Homemade quick pickles are easier than you think – and oh so versatile! We have everything you need to know to make your favorite vegetables into snappy brined pickles in just 24 hours. All you’ll need to do is whip up a simple brine and add your veggies and flavorings of choice. We made Scallion…
The process of a photoshoot from start to finish
Have you ever wondered what exactly goes into the process of recipe development and food photography? Spoiler alert: a lot. The process starts with planning and envisioning, then grocery shopping and testing (often 2-4 times), then styling, photographing, editing, and lastly, cleaning up an inevitably messy kitchen every single day. All in all, it takes…
A Week in Food
This week, we’re focusing on radishes (and why they’re an underrated vegetable!), a few things you can do to help improve your local bee population, and some exciting news about the growth of the plant-based food industry. Seasonal ingredient of the week: radishes All about radishes – what to look for & growing them Radishes…