• Project Detox


    September 5, 2014 A six month adventure to discover a healthier you. Experts share insights as we explore patterns, and make incremental changes to break them. Will you take the challenge?

  • Why Fermentation?


    September 5, 2014 Fermented foods are essential to encouraging the growth of good bacteria in your gut. Here, we talk to two experts to find out why that matters ... and what we can do to stay healthy.

  • One Post, Two Months: Seafood, Meet Foods That Cool


    August 1, 2014 What better way to segue into August's "Foods That Cool" topic than by carrying over something from our seafood spectacular in July? Eater Tessa does it flawlessly this week with her finely tuned Paleo recipe for ceviche ... serve ...

    One Post, Two Months: Seafood, Meet Foods That Cool

January 29th, 2015

Bone Broth, Part One: An Introduction … The History & How-To

Photo Credit: Food Loves Writing via Flickr

Bone broth. It may be the latest health craze in the foodie world, but there’s really nothing new about it. This is something your ancestors have been making since, well … forever! What started as a buzz in the Paleo community has gone mainstream, as articles about this nutrient-dense deliciousness pop up across food blogs and major media outlets alike, including The New York Times. You’ll even see an article next week on NPR’s The Salt blog written by one of our founding foodies!

Alongside the print frenzy, businesses marketing pre-made bone broth to consumers have opened in New York, Portland and Washington D.C. You can even order broth by mail. But take a tip from us: It’s so easy to make at home, a caveman could do it—and the truth is, they probably did.

Our two part series begins here with a how-to post from a nutritionist and health coach. We’ll continue the conversation next week, focusing on the why: What makes bone broth good for you? The answer will come from our interview with Nourishing Traditions author, Sally Fallon Morrell—stay tuned! Continue reading Read more

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We The Eaters
January 23rd, 2015

COTIB: “Clean Out The Icebox” Soup


This hearty soup doesn’t really have a recipe … what you put in it is really more of a suggestion, and one dictated by what’s left over at the bottom of your icebox. That’s an old fashioned word for refrigerator, young’uns! Eater Caroline remembers her father making COTIB soup on the family farm. The lessons she learned? Don’t overlook the veggies that are on their way out … according to dad, it’s those humble bits that make the most amazing creations. And that love can be found in the warmth of a bowl of soup. Continue reading Read more

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We The Eaters
January 16th, 2015

Not Your Mother’s Goulash … Unless Your Mother Is Hungarian!


This is not the goulash you remember from your elementary school cafeteria. Nor is it the one you enjoyed during your trip to Austria. This is old-school Hungarian food – perfect for a cold day in January when you crave a hearty soup to take the chill off. Continue reading Read more

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It's cold out there! Join us as we warm our bellies all month long with soup. Vietnamese chicken pho, raw hot and sour, goulash ... so many, so little belly room #soupthereitis