It’s one of the lesser known, and frankly underrated, nutrients in our food (Vitamin C and those Omegas keep hogging the spotlight). An important part of the blood clotting process, Vitamin K is a crucial part of maintaining a healthy body. Found in leafy greens, including the ever-present kale, spinach, and in animal products, it’s not difficult to get your fill of this important nutrient. Continue reading
I Don’t Think You’re Ready for This Jelly
It’s sweet, it’s simple, and one half of the sandwich synonymous with childhood: Jelly. The problem is, it’s not all that nutritious, but with my easy to make recipe, it can be pretty healthy and damn tasty to boot. Did I mention there’s no added pectin? Continue reading
Mic Check, One Two
After a long-ish hiatus, I am BACK!
Long story (kinda) short, I graduated from college in May, went on a long awaited trip to Europe (over ten years in the making y’all!), came back and applied to a hundred jobs to only be turned down (for what?) by all and become funemployed. Suffice it to say, I’ve been in a bit of a funk.
But fear not, I am back and ready to drop some new food knowledge on you. Stay tuned for a tasty post on a sweet (and sticky) condiment I’ve transformed into a delicious superfood spread… any ideas what it is?
In the meantime, check out my Instagram, aka food porn central (and press ‘follow’ if you feel so inclined).
GMOh No: The Great Nutritional Divide
The History and Controversy Behind Genetically Modified Organisms
By Lesley Rozycki (Journalism Capstone Project)
Photo: Lance Cheung, USDA
For thousands of years, we have played with our food. Whether to create a hardier, disease-resistant crop, or a juicier apple, modifying the genes in our fruits and vegetables is nothing new, but how it is done has changed.
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