My Favorite Legume Destination

One of our favorite places to visit. We call it The Bean Store.

Tucked into an industrial park off Oregon 224 in Milwaukie, the Bob's Red Mill Whole Grain Store is the flagship of the 25-year-old company, which produces and markets all manner of flours and grains, legumes, nuts, dried fruit and spices. While you can buy Bob's Red Mill products in most markets around town, it's well worth a trip to the picturesque mill-themed store for the remarkable selection, specials and bulk purchases (25 pounds of beans, cornmeal or rye flakes?). I could have bought half the store, but I limited myself to a small haul of mixed cereals, beans and grains. And when you go, go hungry: Bob's has a full kitchen and prepares hearty -- and healthy -- meals for breakfast and lunch.

Via Oregonian

Turnip Love

My favorite vegetable, getting some love in the Oregonian. My favorite turnips are the tiny white ones in Spring. I use turnips in all the same places I use carrots: diced small for salad or diced big in hot dishes like soups.

Turnips may have an image problem, but it's undeserved. After all, almost anything you can do to a potato you can do to a turnip. Look for younger turnips, which have a more delicate and sweeter flavor.

The thought of turnips may not immediately get your tastebuds tingling, but it's a mistake to ignore this nutritious and versatile root.

Via Oregonian

Time To Open A Bar

This is an article about a mozzarella bar opening in NYC. I love fresh mozzarella and I acknowledge that I've probably never even had the real deal so I bet I'd love this. It just sounds funny to me. Like what if I started a dried fruit bar or a pinto beans bar?

Via NYT

New Trend: "Positive Eating"

The stupid article patrol has taking over today’s Dining In (NYT).

AFTER decades of obsessing about fat, calories and carbs, many dieters have made the unorthodox decision to simply enjoy food again.
That doesn’t mean they’re giving up on health or even weight loss. Instead, consumers and nutritionists say they are seeing a shift toward “positive eating” — shunning deprivation diets and instead focusing on adding seasonal vegetables, nuts, berries and other healthful foods to their plates.

As of 8am Pacific time there are 131 comments confirming that this crazy “positive eating” thing works. NYT

Chard Stuffed With Risotto and Mozzarella

Chard Stuffed With Risotto and Mozzarella.

"... not that difficult to make but gorgeously scented and flavored[.]"

Source: Mark Bittman