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Eating Well 2012PDF

December 2012 Feature Story Amazing Grains

For Eating Well magazine, this piece showcases grain dishes for the holiday table — from salads to desserts. Recipes include Quinoa Salad with Oranges, Beets & Pomegranate, Quinoa Cakes with Smoked Salmon, Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts, Cranberry Cornbread, and Amaranth Pudding with Amaretto Cream.

Eating Well 2012PDF

August 2012 IACP Tribute to Julia Child

In honor of her 100th birthday, a piece for IACP on Julia Child’s legacy in America and especially in Cambridge, where the legend and the author share some common paths.

Eating WellPDF

March 2010 Feature Story Wake Up to Whole Grains

Commissioned by Eating Well magazine, this piece includes a personal story on the author’s breakfast habits before whole grains changed her life. It presents 6 Mediterranean-inspired breakfast recipes, including an Orange Polentina, Honey-and Goat Cheese-Filled Fig Muffins, and a Mushroom and Wild Rice Frittata.

Whole Grain MorningsPDF

Feb 2010 Whole Grain Mornings

This breakfast feature for the Cooking Club, the publication of the Cooking Club of America, introduces readers to four contemporary whole grain recipes, from Stone-ground Cornmeal Pancakes with Blueberry-Maple Sauce to Walnut-Spice Muffins.

Gastronomia: The Grains of GreecePDF

Summer 2008 The Grains of Greece

This story for Gastronomia, the newsletter of the Greek Food and Wine Institute, looks at traditional whole grains still used in modern day Greece and their history, from barley and bulgur to whole wheat berries.

Saveur: Good EarthPDF

Dec 2008 Story on Clay Pot Cooking

This piece for SAVEUR magazine details the history of clay pot cooking and its many variations accross the globe, with a special look at the German Roemertopf. Includes a recipe for Lamb Pot Roast.

Cooking Pleasures: Nutty GoodnessPDF

Oct 2008 Piece on Walnuts

This story, commissioned by COOKING PLEASURES, examines the many benefits of adding walnuts to your cooking and baking. Includes three recipes, from aromatic Walnut Spice Cookies with whole wheat flour to Pork Chops with Walnut-Sage Crust.

Gastronomica: A Gift of GrainsPDF

Nov 2007 A Gift of Grains

This memoir piece for GASTRONOMICA looks at the childhood roots of the author’s passion for whole grains, which first made a splash onto her taste buds at the funeral of her Greek grandfather.

Whole Grain GoodnessPDF

Oct/Nov 2007 Feature on Whole Grains

This story for COOKING PLEASURES, the publication of the Cooking Club of America, presents a number of easy and appealing contemporary whole grain recipes for the everyday cook.

America's Green ParadisePDF

April 2007 Whole Foods – America’s Green Paradise

This reportage, commissioned by Germany’s prestigious news and lifestyle magazine STERN, introduces Germans to the rapid growth of the WHOLE FOODS grocery empire in the US and the new challenges it faces.

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