Tag archive for ‘food’
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In Season Now: Fennel, turnips and new year’s resolutions
Columnist Michelle Beck makes a pitch for the under-appreciated vegetables available at the farmers’ market now. Also, tips for keeping those healthy eating resolutions.
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Cafe closure leaves vegan void
Elaine’s Cafe becomes the second downtown lunch spot to close this month as owner Tracy Thompson makes the difficult decision to end the nearly two-year run of Bakersfield’s only vegan restaurant.
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In Season Now: Dates, nuts and sugar cookies
Columnist Michelle Beck shares a simple idea for turning dates into a yummy holiday treat. Also, try date shakes, Swedish nuts and gluten-free sugar cookies.
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The Green Gift Guide
Let the Bakersfield Express Green Gift Guide help you find local, eco-friendly gifts to give this holiday season.
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In Season Now: Eggnog, real maple syrup and gingersnaps
Columnist Michelle Beck relishes the season when she can indulge in her favorite eggnog and real maple syrup. Also, she suggests trying cardamom snaps in place of ginger snaps, and reviews the warm, thick Mexican drink “champurrado” found at Ranch Market.
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Food banks need donations and volunteers
The recession, drought and holidays are putting extra pressure on food banks to serve hungry families. Here are some ways to donate food items or your time as a volunteer to local nonprofit agencies.
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In Season Now: Yams, cranberries and more Thanksgiving treats
Columnist Michelle Beck shares the difference between a yam and a sweet potato, plus ideas for making your own cranberry sauce and pumpkin pie this holiday.
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Taking the frustration out of gluten-free eating
For people with food allergies, particularly wheat, here are some tips and resources for eating well.
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In Season Now: Persimmons, pomegranates and more
Columnist Michelle Beck offers ideas for persimmon cookies, bars and a salad. Also, what to do with fresh pomegranates, nuts and Swiss chard. And, a primer on eggs.
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In Season Now: Pumpkins are for more than just carving
Pies and jack-o-lanterns are pumpkin standards. But here are some ideas for making soup, roasted vegetables, spiced seeds and cheesecake bars, all with the versatile squash.
