by Mark Ament
31 August 2010
If you’ve ever read the label on a traditional mustard jar, you’ve probably wondered what some of those ingredients with long names are. While mustard naturally keeps well, most makers add preservatives and other chemicals to give it a longer shelf life. The good news is that you can make a very tasty raw food [...]
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by Mark Ament
26 August 2010
One of the things I always enjoy about late summer in the U.S. is the amount of delicious locally grown fruit and vegetables that are available. This year, I’ve been eating fresh California figs, Colorado peaches and apricots, Blueberries from Oregon and some amazing watermelons and cantaloupes from Colorado. Most of the time I enjoy [...]
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