Brigitte Theriault works in the Bay Area as a professional chef AND as a personal chef, where she runs cooking workshops and meal planning services from her White Apron Chef kitchen, while also using her well-honed culinary skills to keep the designers, makers, and builders of San Francisco’s tech scene happy and well fed. By the way, I was just about the write the phrase “…fat, happy, and well fed,”  but that wouldn’t have been in keeping with the nature of this blog, nor in line with the title of this post: “Building Healthy Habits For Life.” Brigitte recently reached out to me, asking if she...

Damn… I LOVE lentils! Lentils are filling, flavorful, packed full of protein, relatively low on the glycemic index scale, and a fantastic source of fiber. They’re also incredibly inexpensive, easy to prepare, quick to cook, and the basis for hundreds of great tasting meals . And my absolute favorite lentil dish of them all? Red Lentil Chicken Stew.

As a huge fan of D.I.Y. projects AND as a self-professed food geek, this short lil’ video tutorial –– all about making your own butter at home –– has sucked me right in. Jenny Torgersen*, an Oregon-based foodie, photographer, and fire dancer (yes, really!) put the video together in her kitchen, and it’s her first official posting on YouTube. The video is well-made.   The instructions make total sense.  And, as a quick sidenote, I had no idea that making butter was sooooooooo insanely easy. I suspect we’ll see many more food related projects from Jenny in the near future. By the way, if you’re the sort of person who...

It’s official. Our society has finally achieved peak bacon. I mean, c’mon… How else to explain the preponderance of bacon-centric products that have flooded the internet and retail outlets? A simple Google search will highlight a wide range of cured pork products, including such delicacies as bacon-flavored chewing gum, bacon-infused vodka, bacon covered donuts, bacon wrapped hot dogs, baconnaise, bacon-scented dryer sheets, bacon soda, bacon ice cream, bacon-shaped memory sticks, and –– last, but certainly not least –– bacon-flavored sex...

  Quinoa… Friggin’, friggin’ quinoa… On its own, un-gussied up quinoa is nothing more than a blah, bland, boring side dish –– a steaming heap of slightly bitter, somewhat chewy, faux-hipster-rice-wanna-be-gluten-free-particulates that have taken on the moniker: “healthy grain alternative.”  Unfortunately, the way it’s so typically prepared and served, quinoa should more accurately be called the “cardboard-flavored grain alternative.” NOT that I have an opinion about this. But –– BUT –– there is an upside to quinoa’s boring blandness (and I don’t mean this in any sort of...