Editor's blog

The Welcoming Warmth of a Late-Fall Kitchen by Susan Guillory

The warmth and glow of a home kitchen after a chilly late-fall venture to the farmer's market can turn one to more inward thoughts. At the market, the shopping experience is usually quicker and less connected with not as much socializing than it is in warmer months.  For this reason, restoring a feeling of centeredness can be beneficial when returning home with your market fare.

From the Farmer’s Market into the Kitchen by Susan Guillory

Food is the essence of my social life, profession, and health. This time of year, each week is organized around trips to the farmer’s markets and farms located in my area. For myself and many others, this routine is not just a hobby—it’s a lifestyle. Just recently I read a real estate article that explained the trendy concept of marketing residences for “foodies.” Some homes are being advertised not only for their kitchens, but also for their proximity to the best farmer’s markets and grocery stores!

An Introduction to Culinary Self-Care by Susan Guillory

Food knowledge is not just trendy these days but a form of social, physical, and personal empowerment. My acupuncturist states that “food is your first medicine” as it gives one the nutrition essentials for health maintenance. In my next few blog offerings I am going to share with you some of my personal tips on changing your kitchen into a place of education, contemplation, and personal development.

Savor the Sights of Summer

At first the transition is gradual--each day a bit shorter, each night a bit cooler. Though before you know it, the leaves have turned color and a brand new season is upon us. As we go through the motions of each day, it's easy to forget that all things are impermanent, and the different seasons of the year serve as an excellent reminder to enjoy every moment.

That Healthy Fungi, Mushrooms

By Susan Guillory

Mushrooms are often referred to as vegetables, but did you know that technically they are a fungus? They grow from spores rather than seeds and are parasites that feed off of decaying vegetable matter like tree stumps. Ancient cultures have long understood the medicinal qualities of mushrooms, and they are now popular in our Western dishes for their savory taste, due to the naturally occurring flavoring agent, monosodium glutamate.


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