If you’ve ever attempted gluten-free baking, you may have felt more like you were conjuring some kind of alchemical sorcery than making a batch of muffins. Gluten, it turns out is a mysterious, magical mistress, and imitating its properties takes the work of multiple products. This can all be very confusing-all the starches, gums and… Read More →
Corned: to preserve meat with salt. The term comes from an old word for “kernel,” because the salt people used resembled kernels of wheat. It’s been in the Oxford English Dictionary since 888 A.D. But corned beef, the highlight of almost any St. Patrick’s Day celebration in America, isn’t the national dish of Ireland; on… Read More →
Vincent and Christine Maefsky grew up in the Brooklyn, New York of the 1940s; amid a jungle of fire escapes and corner delis, department stores and high-rise housing projects, Prospect Park, Grand Army Plaza, and the U.S. Navy Yard. It was a world away from the green rolling hills where they would eventually settle, 45… Read More →
Grain bowls aren’t just for a quick lunch or dinner. They’re perfect for those chilly spring mornings when you’re craving something substantial without straying from your New Year’s resolutions. Breakfast is an opportunity to eat something healthy, fast and homemade to fuel you through whatever the day has in store. And grain bowls are packed… Read More →
In January, U.S. government officials released the new 2015-2020 Dietary Guidelines for Americans (DGAs), a set of national nutrition standards that guide food labeling, school lunch menus and public nutrition programs. The guidelines, which are revised every five years, are based on evolving nutrition science, and serve as the government’s official advice on how we… Read More →
Glenn county, California is nestled upon the valley floor between the Mendocino national forest to the west and the Sierra Nevada mountains to the east. Like much of the rest of the Sacramento Valley, this area is primarily agricultural, with almond and walnut plantations dominating the landscape. But if you wind your way up a ribbon of… Read More →
Fern is the person who makes sure you have all your favorite tempehs, pastas, gluten-free crackers, and anything else that falls in refrigerated, frozen, bulk, bread or packaged grocery at the Wedge. She’s also helped bring local treasures to our shelves, like duck eggs from Living the Dream and fermented foods from Angelica’s Garden. But… Read More →
In October 2015, the U.S. Department of Agriculture (USDA) and the Environmental Protection Agency (EPA) jointly announced our nation’s first food-waste-reduction goal: a 50 percent decrease in food waste sent to landfills by 2030. This will be no easy feat. Based on the EPA’s numbers, nearly 18 million tons of food waste will need to… Read More →
There’s something about winter that makes you crave comfort. And in the comfort category, few meals can top the combination of melted cheese and perfectly toasted bread. Not to mention that the grilled cheese is one of the easiest (and cheapest!) sandwiches to make at home. It’s the perfect lunch on a chilly day; or… Read More →
Q: “I noticed that the Wedge has local tomatoes even in the winter, and I was wondering, how is that possible?” – Janet, Minneapolis Thank you for the excellent question. I can see how it would be a bit puzzling to see tomatoes in the produce section advertised as local, while outside it’s down-parka season!… Read More →
