From Mackenzie and Kathy Feldman’s upcoming cookbook: Groundbakers: Plant-Forward Comfort Food Recipes and Stories from People Changing our Food System   “When I think of childhood, I remember happy Sunday meetings with my grandma at the local coffee house, where we always conversed over pancakes. Unfortunately, the brunch usually left me feeling sick and stuffed…

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A Potent Brew At SolidariTEA, social justice is part of the business plan By Rachel Trachten For iced-tea entrepreneurs Caroline Sandifer and Trey Jalbert, business success goes hand-in-hand with generosity. As they manage the day-to-day tasks for their company, SolidariTEA, the duo have been steadily donating a portion of their time and earnings to two…

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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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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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Get adventurous with this zucchini bread made with cricket flour! 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 zucchini bread recipe, one of my favorites: 2 cups cricket flour (Purchase from…

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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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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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