Breakfast

Cinnamon Peach Toaster Pastries

From A Potent Brew by Rachel Trachten Mom insisted on only healthy snacks in the house, so SolidariTEA cofounder Caroline Sandifer grew up with no Kellogg’s Pop-Tarts in the cupboard. After indulging in the forbidden packaged toaster pastries during college, Caroline started experimenting with her own healthier versions, coming up with recipes mom would be…

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Savory Oatmeal

UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).…

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Zucchini Sweet Potato, Apple Spice Cricket Bread

Get adventurous with this zucchini bread made with cricket flour, and vote today to help “Baking With Bugs” win an EDDY award: http://www.ediblefeast.com/eddyawards/vote/9349/department-drought-adaptation From DEPARTMENT OF DROUGHT ADAPTATION It comes down to eating bugs  by Melissa Fairchild Clark If cookies and energy bars aren’t your thing but you want to experiment with the flour, try this…

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EDITOR’S MIXING BOWL

Illustration by Margo Rivera-Weiss During a recent airing of A Prairie Home Companion, Garrison Keillor quipped: “Pleasure is generic and suffering is individual.” Far be it from me to contradict the “modern-day Mark Twain,” as Keillor is often called, but as images from the films of Les Blank float through my mind, I can’t help…

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A Bowl of steaming Juk

By Su (mother) and Mia (daughter) Buchignani “Wow! This completely reminds me of something my mom would have made in her crockpot. It makes me feel like home.”—Melissa A standard breakfast in our household was a big bowl of steaming juk. This rice porridge, which is also known as jook, hsi-fan, congee, or zhou, is…

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