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Eliza Jane Curtis
I learned this recipe from fellow intern Margit Razcowski. Margit was vegan so we pretty much cooked everything vegan in the intern house since we shared meals.  It was a great experience for me to learn how easy it is being vegan. Now it is one of my favorite recipes in the world [...]

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Sandra asked me today while we were cooking lunch “what do you do with fennel”, and my first thought was “ask Nita” Here’s why:

Fennel and Pasta
Anita Wetzel
Prepare some bow tie pasta al dente. Half a box will make 4 or 5 servings.
Put olive oil in a frying pan over medium heat.
When hot, add a fist-sized [...]

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Baby Sea Dragon Salad
Mary Beth Wehrung

beets, peeled and grated
carrot, peeled and sliced in ribbons with peeler
mung bean sprouts, purchased, or sprout your own, about 5-7 days (these are the sea dragons)
fresh lemon juice
olive oil
sea salt
fresh ground pepper
sesame seeds
sea dragon scales (optional)

Toast sesame seeds in a dry pan on medium heat until they begin to [...]

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Popcorn Simple yet important.Chris Petrone

popcorn (obviously!) naked kernels, none of that microwave-able, astronaut stuff.high heat oil, safflower works well. Alas, I have used olive oil and sunflower oil and that’s fine too.

Choose a topping or two:

adobo (go Goya!) and cumin
nutritional yeast (you can buy this at your local co-op or most health food stores [...]

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