NGI Alum Spotlight: Alexandra Jamieson
Alum Alexandra Jamieson is a functional nutrition coach, host of the #1 rated podcast "The Crave Cast," three-time cookbook author, and co-creator of the Oscar nominated documentary Super Size Me
Cricket Flour is the New Protein Powder
Eating insects isn’t a new idea. Over 80% of the world eats close to 1,600 species of insects and has been for hundreds of years; only in America and Europe there’s a stigma surrounding insect
5 Warming Winter Beverages with Superpowers
Chili Hot Chocolate - Dark chocolate is full of antioxidants, which have been found to be more abundant in chocolate than in red wine or even tea. Adding cayenne to this classic drink will not only
Talking Sustainable Meat with Chef Seamus Mullen
Tell us about your unique journey with food and healing.When I was growing up in rural Vermont, we lived on a small farm where we grew our own vegetables and baked our own bread - we had real, whole
Panelle with Broccoli Rabe Spread and Fresh Mozzarella
They are fried chickpea cakes – soft on the inside and crisp on the outside – often served between two slices of bread as a sandwich. Here, panelle assume the role of the bread, with a flavorful
NGI Alum Spotlight: Chloe Coscarelli
Since then, she has published three bestselling cookbooks, Chloe’s Kitchen, Chloe’s Vegan Desserts and Chloe’s Vegan Italian Kitchen, and contributed to dozens of other publications, spreading the
$5 Dinners: Sweet Potato, Kale and White Bean Hash with Vegan Corn Muffins
This meal is prepared using nutritionally sound, seasonal ingredients, and is deceivingly simple, making it the perfect weeknight dinner. The best part? Each serving costs about $2.50, proving there
How to Plate a Fish Dish
Start with a well-sourced fish and a whole grain, gather up your repertoire of garnishes, and collect an assortment of white plates. Symmetry: By definition, symmetry involves a correspondence between
An Interview with Sue Baldassano, Leader of Culinary Tours: Oaxaca, Mexico
This summer, Sue will lead NGI's inaugural Culinary Tours Certificate Program in Oaxaca, Mexico, where students will learn regional Mexican recipes and cooking methods from local cooks hands-on. Read
Ingredient Statement: Grains
Quality and form are large determinants of a grain's health-promoting ability. (1) Here are the guidelines we use when sourcing grains: Local Heirloom varietal Organic Non-GMO Whole grain Minimally
Traditional Flavor Profiles: French Herbs and Spices
These herbs and spices are staples of classic French cooking. Fines herbes: These include tarragon, chives, chervil and parsley. They're referred to as such due to their delicate flavors. As opposed
Starting My Own Chocolate Business
In Quillabamba, I harvested cacao fruit with a machete; roasted, cracked, winnowed and stone ground cacao beans into chocolate; hand-tempered and molded chocolate into bars. In the ancient city of