in the May 2007 issue of Delicious Living
It’s fun to serve multicourse, use-every-pot-you-own meals once in a while, but let’s face it – who likes all that washing up? (with original recipes for Mediterranean Style Cod, Triple Soy Stir-Fry, Bok Choy and Mussels in Coconut-Lime Broth, Spring Vegetable Risotto with Toasted Pine Nuts, and Sweet and Spicy Garbanzo Skillet) [more]
Feature in the May/June 2007 issue of Vegetarian Times
Can growing squash in fourth grade reduce obesity among American youth? One Ohio family is betting the farm. [more]
in the May/June 2007 issue of EatingWell
Gas vs. Charcoal? The age-old debate over which grilled method is “better” involves multiple variables, from flavor to cost to convenience… [more]
in the May/June 2007 issue of EatingWell
Healthy hemp foods: smoking-hot trend or heading for burn out? [more]
in the May 9, 2007 issue of Metro Silicon Valley
IT MAY HAVE BEEN 15 years ago, but I still remember my favorite college meal: a huge slab of mozzarella, deep-fried and set lovingly atop a pool of marinara. My roommates and I dubbed this delicacy “cheese island,” and there was no skipping dinner the nights it graced the menu. Fast-forward to 2007, and the scene in college cafeterias is altogether different. [more]
in the May 9, 2007 issue of Metro Silicon Valley
SAMMY RAMIREZ JR. is clearly having fun with Slice, his new venture on Campbell’s now-bustling main drag. With sandwiches like the “Hot Italian (The Joe Cirone)” named after the chef, a dessert pizza with Nutella and marshmallows, a garage door in lieu of a front wall and a playful star twinkling over the “i,” Slice serves up a sense of humor alongside its darn good thin-crust ‘za. [more]