A good meal has a way of becoming a treasured memory, whether it be the service, the setting, the company, or the food itself. So asking people about their best restaurant meal of 2018 was a question we knew would garner passionate responses. Plus, we asked some of the most celebrated chefs, writers, and TV hosts working in the culinary world today, so it was pretty much a lock that we would get detailed answers that spanned the globe and reached across the spectrum — from bar food to haute cuisine. We were not disappointed.
Dog Who Was Abandoned in Plastic Container on the Highway Got a Forever Home Just in Time for the Holidays!
Neukam, K., De Spirt, S., Stahl, W., Bejot, M., Maurette, J. M., Tronnier, H., & Heinrich, U. (2011). Supplementation of flaxseed oil diminishes skin sensitivity and improves skin barrier function and condition [Abstract]. Skin Pharmacology and Physiology, 24(2), 67–74. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/21088453
Arvada & Lakewood While most kids erect lemonade stands in their front yards, Kelly Conley’s and Ginny Kooyman’s children are more likely to be found selling scones and other treats that their mothers bake each week for their four-month-old CFA bakery, Counter Currant. Arvada-based Conley and Kooyman, a Lakewood resident, first crossed paths five years ago at a home-school meetup, where they bonded over their shared love of all things DIY—including baking. “Now we just bake a lot more,” Kooyman says. “[Counter Currant] gives both of us the flexibility to work on a level that works for us.” Their selections—apple pies, pear tarts, sticky fig cake, chocolate shortbread—change weekly, often star local produce, and there are always gluten-free options available. The mamas’ can-do venture is even inspiring the next generation of entrepreneurs: Kooyman’s 13- and 11-year-olds and Conley’s 12-year-old are teaming up to launch a CFA-certified granola line this month.How To Buy: Weekly menus can be found via @counter.currant’s Instagram account; prices range from $6 for two croissants to $27 for a 10-inch pie. Order online by Thursday for Saturday pickup in Lakewood or Arvada.
High in magnesium and antioxidants and known to improve bladder health while reducing the risk of certain cancers, pumpkin seeds can be a great addition to your diet. You can simply chew on them raw, but if you’re not a fan of that, add them to your soups, yoghurt or salad. Not only will they add texture to the food, but you can also trick yourself into consuming a high-nutrient meal. The best (and yummiest) option is to add pumpkin seeds to your cake batter, just before you bake it!
These days, like others in their horticultural tribe, they have already turned their minds to Vermont’s next short-but-explosive growing season.
You can turn to these seeds for a good dose of magnesium, a nutrient most of us could more of. As a result, pumpkin seeds have been referred to as a diabetes superfood. And since they contain antioxidants, zinc, omega-3, and omega-6 fatty acids, pumpkin seeds could bring a combination of health benefits for the heart and the liver.
Setton International is dedicated to providing healthy and delicious snacks options for people on the go. In addition to their Premium Blend Line, Setton Farms produces Pistachio Chewy Bites, Dark Chocolate Covered Pistachios, Flavored Pistachios, and other nutritious snacks drawing on the consumersâ growing appetite for pistachio based products.
ANTIGO – What was once a quaint seed oat cleaning operation owned and operated by a lone potato farmer in Antigo, Wisconsin, has evolved to become a sizable rotational crop specialist for almost every potato farm in Langlade County.
Cooks notes: If you don’t have a potato ricer, treat yourself to some new kitchen kit or add one to your next birthday or Christmas list. They make the smoothest mash with little effort, and aren’t too expensive to buy. It’s fine to use a potato masher, of course, but don’t be too over zealous with it, as you can overwork the mash, making it gloopy.
This article was published by Michigan State University Extension. For more information, visit https://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://www.msue.msu.edu/newsletters. To contact an expert in your area, visit https://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).
After weeks of trying to talk pastry chefs into taking her on without any formal training, Blé Sucré’s Fabrice Le Bourdat (formerly of the luxurious restaurant at the Hôtel Le Bristol, now baker of the city’s fluffiest, sugar-glazed madeleines) gave her a shot as an unpaid intern. “He said, ‘If you want to come in and work at four in the morning for free, sure!’” says Moko, laughing. Folding temperature-controlled dough over and over again to make croissants wasn’t for her, though, so she decided to try restaurant pastry instead, and went to apprentice at Alain Senderens’ two-Michelin-starred Lucas Carton.
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