Food

If you’re of a certain age, your introduction to chia probably had nothing to do with omega-3s, fiber or gut health. It involved a terracotta animal, a packet of seeds… 

I once had a friend who refused to eat avocados because he called them “green slime.” A little uninformed, perhaps. I realize food preferences are personal, but dismissing an avocado… 

Cucumbers are not exactly fighting for attention in the produce aisle. They are not bright and dramatic like berries. They are not aggressively virtuous like kale. They are not showing… 

Tomatillos look like green tomatoes that showed up in papery jackets and refused to explain themselves. That resemblance has caused plenty of confusion, but a tomatillo is not an unripe… 

Oranges are one of those fruits that feel almost too familiar. Most of us know they are juicy, sweet, and full of vitamin C. They are also one of the… 

Sweet potatoes deserve a better reputation than the Thanksgiving casserole that gets buried under butter, brown sugar, and marshmallows until the vegetable is basically a hostage. I am not talking… 

Why does one bean need two names? Seriously. Chickpea. Garbanzo. Pick a lane, little bean. I understand having range, but this feels like a food identity crisis. Apparently, “chickpea” and… 

Artichokes are weird in the best possible way: dramatic, armored, oddly elegant, and actually useful. Basically, they are the vegetable version of someone who looks high-maintenance but turns out to… 

I talk a lot about fresh whole foods. In my book, on my website, in my videos, in my recipes, and probably in my sleep if anyone is unfortunate enough… 

  At first glance, microgreens can look like the kind of food that shows up right before someone starts sprinkling moon dust on a kale smoothie and calling it enlightenment.…