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secondary food

Rearview mirror | What we learn from reaching (or not) a goal

rearview mirror
It's definitely wintry in Ann Arbor, and our seasonal diet has shifted from the cool leafy salads and quickly grilled foods of summer to heartier root veggies and slowly simmered soups and stews. Everything seems to slow down and turn inward at this time of year, which makes late fall/early winter a perfect time to reflect on the year gone by and think about the one ahead. I've been looking ...
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New + improved?

Black Friday
Full disclosure: if you love Black Friday, this post is likely to piss you off—maybe read it anyway? america, the privileged Last weekend when I was grocery shopping, I discovered that the label on my favorite brand of canned tomatoes had been redesigned ... again, for the second time in a year, I think! Same brand, same tomatoes, new label. It reminded me that in the early nineties, I shared...
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Come up to the lab…

microscope
If your mind immediately filled in that blank with "and see what's on the slab," you're proof that campy movies never die. THAT one has been entertaining college students since I was 10 years old. And what place, you might be thinking, does The Rocky Horror Picture Show have in a blog post on health, especially a post that ought to be focusing on either how to create a healthy Thanksgiving meal...
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Soup weather

butternut squash
what happened? That's right: I'm baaack! Thanks to everyone who reached out and said, "What happened? Are you alright? I didn't see a new blog post last week!" Yeah, I'm alright. My site was hacked last week, and I was channeling Snoopy shaking his fist at the Red Baron as I realized that the hackers had broken my streak of blogging weekly, which was going on two full years. To be comple...
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Yes, I am.

This week, I'd like to revisit last week's post, Full stop. Why? Because I can and because it sparked a lot of responses, not just a couple in the blog comment section but a lot more than usual as responses to my email. One woman wrote, "I almost feel like we have to WHISPER this—so no one overhears!" Another explored whether our physical environment and the company we keep limit our ab...
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I can hook you up … with some good bacteria!

fermented cabbage
"I fed my sourdough this morning." "What? What sourdough? Who's got sourdough? I want some!" "Liza got it for me." "Oh! That reminds me, Liza, can I get some more kefir grains?" "And, Liza, I need more kombucha SCOBY, I killed mine...again!" "Murderer. No SCOBY for you!" Yeah, that's more or less a word-for-word transcription of a conversation among some colleagues of mine yester...
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Oxymorons, their opposite … and hot breakfast

whole grain porridge
If you're a working mom ... ha, what is the opposite of an oxymoron? I mean, if an oxymoron is a figure of speech that combines two seemingly opposite ideas (living death, seriously funny, deafening silence) for greater effect, what's the opposite of that? "Working mom" really is the opposite—it's two words that are so similar in meaning that it's almost too redundant: all mothers work, whet...
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Fl!p Your (Airbnb) K!tchen

Breakfast for dinner
Airbnb has been around since 2008, and as usual, I'm a late adopter—this summer's trip to Scotland was my first time taking advantage of it. From Edinburgh to Inverness to Glasgow, then back through Edinburgh to London, we've stayed at five different Airbnb flats and had five Airbnb "experiences." They've all been unique, and they've all been wonderful. Part of what I love about staying in a...
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Who are you comparing yourself to?

generations
I recently walked the Dexter Ann Arbor 5K in 40:49 (beating last year's 52:12 by a long shot despite the pouring rain)—I had meant to run this year, but some troublesome arthritis got in the way. Afterwards, I asked a much younger colleague how she'd done, and she said, vaguely, "Oh, really well—much better than I'd hoped!" Later, I found out that she'd placed 2nd in the 25- to 29-year-old w...
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Dr. Seuss is in the house (and in the kitchen)!

journal
If you've followed me for a while, you know that in addition to being a health coach, I have a side hustle that used to be my full-time job and that I still adore—from a bit of a distance since I'm now a part-time contractor and mostly work from home. Last week, one of my colleagues celebrated her birthday, and our team decided to have breakfast in person rather than have our weekly phone check...
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