Experimenting with Koji in the Culinary Technology Lab
From vinegars and black garlic to krauts, natto, koji and fermented juices, I am learning so much about the value of time and temperature and the life that these elements bring. Fermentation is a
True to Our Roots: Protein and Vegetarians
The article below was written by Annemarie for Free Spirit Magazine in the July-September 1990 issue. Protein and Vegetarians About 10 years ago I set out to write an article for a (now defunct) New
True to Our Roots: Beyond Calcium - Why Bones Need Protein to be Healthy
The article below was written by Annemarie for New York Spirit in the February-March 2006 issue. Beyond Calcium: Why Bones Need Protein to be Healthy Bones are composed of a latticed protein grounding
Introducing the New Natural Gourmet Center
Chefs, food lovers and home cooks alike have seen America’s shift towards more plant-based, health-conscious dining. Fast Company, Foodable Labs and Nation’s Restaurant News have all reported on the
Autumnal Gourds with ICE Alumni
Equally versatile in the world of cooking, they can be sturdy enough to replace the meat in tacos, rich enough to replicate cream in a soup and healthy enough to keep your engine chugging through flu
Flour Exploration
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