Join us for a 1/2 day workshop!

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Help us share this flyer! Download and print here.


Sugar Blues Workshop rerun!

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Hope to see you there – if you can help us to promote this event at your place of work or play, please print out and post our flyer.

Is FAT a four-letter word?

Join me and Jeri Shumate of Joyous Health and learn how and why to get beneficial fats into and harmful fats out of your diet!

Saturday, January 12, 2013 at 5:30pm
Salon M, 283 S. Zeeb Rd. in Ann Arbor
(in Scio Village Center, intersection of Zeeb & Jackson)

If you’ve been to one of our workshops before, bring a friend who hasn’t, and get a thank-you gift from us!

If you would like to print out our flyer and post it or pass it on, you can download it from the Simply: Home Cooking site. Thank you!

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Sugar Blues Workshop Re-run!

If you missed it the first time around…don’t miss it this time! Jeri & I are re-running the Sugar Blues Workshop on Saturday, September 22.

To help us plan, please be sure to let us know you’re coming: RSVP via email to simplyhomecooking(at)gmail(dot)com.

If you know of someone else who might benefit from this fun, informative workshop, you can send them a link to the flyer or download and print it: Sugar Blues Workshop 092212

Sugar Blues Workshop Flyer

Please join me in my new (ad)venture!

Beating the Sugar Blues

Round up the usual suspects….

Added fats and sugars are in the news again, and as usual, the message can be summed up very simply: cook and eat whole foods in moderation; avoid highly processed foods with lots of fats and sugars.

A few pieces worth checking out:

Civil Eats: Where Do Americans Get Their Calories? – a super-cool interactive graphic looks at our collective plate from the 70s to today.

The Civil Eats chart is dissected a bit on Grist: The American diet in one chart, with lots of fats and sugars.

And more on the role of sugar in our diets (looooong but very worth the read!): NYT Magazine’s Is Sugar Toxic?

Will the real free-range egg (yolk) please stand up?

I’m a firm believer in buying farm fresh local eggs (and other ingredients): true pastured eggs – from chickens who eat what what they can find while out scratching around in a pasture – come from happy hens, are likely to be better for us, for the environment, and for the local food economy, and they just plain taste better. For more details, see my post on eggs at Simply: Home Cooking.

For a quick, fun visual summary of some of the arguments for pastured eggs, visit Big Wheel Provision’s video, Egg Cage Match!