From Bwtm



The Gyro’s History Unfolds.

Eat Well Guide

The 11 Best Foods You Aren’t Eating


Calorie Per Dollar List – Eat For 21 Dollars A Week

The world’s most nutritious foods via @BBC_Future

Chart of high-fiber foods

Meatless Monday: The Protein Principle (RECIPES, PHOTOS)

The Super Green List: Connecting Human and Ocean Health.

Monterey Bay Aquarium report: Demand for seafood leading to oceans' decline.

Green Herring? Picking out sustainable seafood.

The Healthiest Foods On Earth.

VendrTV is a new podcast covering the best of the best curbside cuisine the the world has to offer. Hosted by Daniel Delaney, the show consists of 7-10 minutes episodes each individually highlighting a vendor, their food, and locale.

Meals On Wheels: Ten Great Mobile Eateries. We love vehicles. We love to eat. Whether pushcart or Airstream, Mexican or Korean cuisine, we love the combination of wheels and meals. Here are ten diverse vehicles serving up hot meals.




Car-Baked Chocolate Chip Cookies, step by step.

Black Bean Soup With Spinach.


2 quarts of water
3 cups milk powder
stir, heat in insta pot to 180° for 30minutes, check with thermometer.
cool for 10minutes, remove and cool to 110°
remove skin over milk
stir in 4 spoons of starter
return to Instant, yogurt, 112° for 12 hours
transfer to quart containers, refrigerate

If your yogurt tastes fine, but has a weird gritty or grainy texture, this typically indicates that you heated the milk too fast. Allow the milk to come to 180 F more slowly next time. When I make yogurt, typically 1 gallon at a time, it will take 45 minutes or longer to come to the right temperature.



Preparing Canned Onions

  1. Peel and wash the onions. If you’re using large onions, chop them or slice them into 1/2-inch pieces.
  2. Place the onions in a 12-quart pot, cover them with water, and bring them to a boil over medium high heat. Boil them for 5 minutes, or until they’re translucent.
  3. Using a slotted spoon, remove the onions from cooking liquid (reserve the liquid for filling the jars) and firmly pack them into the prepared jars. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar, if desired. Pour the hot cooking liquid over the onions, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil, adding liquid as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
  4. Process the filled jars in a pressure canner at 10 pounds pressure for 40 minutes (pints or quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid.


coronavirus shopping

“There was a run on chicken. Apparently, Californians are in love with chicken.” bags could be a source of cross-contamination. So, now we’re asking people to leave them in the car. via @slate

Holiday and Fruitcake