Green crabs

Can Cooking Combat Invasive Species?

The problem was warmer temperatures (climate change, anyone?), which allow the growth of a toxic algae and an abundance of green crabs. Algae aside, I am no marine biologist, and I was already hearing

Three honeybees

No Bees. No Food.

Wild and domestic honeybees are responsible for more than 80% of the world’s pollination. While grains are primarily pollinated by the wind; fruits, nuts and vegetables are pollinated by bees. To put

A hand is shown taking an iPhone photo of food on a table

Instagram Tips for Chefs and Restaurants

“Instagram is a particularly unique platform,” explained David Spiegelman, vice president and creative director at PR and marketing firm Wagstaff Worldwide, during a social media seminar at ICE’s Los

A bowl of saffron yogurt

100 Days Eating Vegan

A week before Christmas, I got a call from my friend Will Yandell asking if I was interested in running the Boston Marathon with Clif Bar. My response was laughter. Who was he kidding? I’m a chef who

National Gluten-Free Day

A protein found in grains like wheat, barley, rye, and triticale, gluten helps give breads, cakes, and pastas their form and the texture we love. Gluten can also be found in a number of foods

Ayurvedic ingredients for a nutritive elixir.

How an Ayurvedic Diet Can Benefit Your Yoga Practice

The word “yoga” translates to union. Yoga is a practice that brings union or balance to the body, primarily through the postures that we are familiar with in yoga classes. Yoga also brings balance to

Food for Thought

What do we need to eat to ensure optimal health? For most of us here in the United States, we’ve been taught several different eating guidelines starting with the first official guide appearing in the

NGI Celebrates 40 Years as Leaders in Health Supportive Culinary Education

The school was transformed into a magical space celebrating the history of the school, the memory of founder Annmarie Colbin, PhD, as well as the accomplishments of the school and our alumni community

Perspectives on Food Fads – Coconut Oil

Last week, the world of healthy eating was rocked by an article claiming that refined coconut oil was no better than the “terrible” saturated fats that it was meant to replace. At Natural Gourmet

The Fifth Taste: Discovering the Savory Benefits of Umami

He gave us the fifth, but yet to be named taste, umami. A century later, umami led to scientific intrigue. Perplexed about the defining flavor of dashi, a traditional broth, Japanese scientist Kikunae

Damon Gameau at NGI

In Conversation with Damon Gameau, Actor-Director of "That Sugar Film"

How did you decide to make this film? At the time, there was a lot of press coming out about sugar but the camps were very divided. Some people were saying it was poisonous, some were saying it was

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

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