Go with the grain on Valentine’s Day
Recipe: Whole Wheat Orange Shortbread Hearts
If you're looking for a healthy alternative to a box of heart-shaped bonbons for your true love, we've got just the right solution with whole wheat orange shortbread
By Louise Crosby
There’s a movement gaining steam to make baking more nutritious by using less white flour and refined sugar and more whole grains, nuts, seeds, fruit, good fats, and natural sweeteners. No doubt there have always been bakers who leaned in this direction, but Kim Boyce’s Good to the Grain: Baking with Whole-Grain Flours, published in 2010, may have been that groundbreaking book that brought healthy baking into the mainstream. Alice Medrich’s 2014 Flavor Flours built on that trend, and today there’s a profusion of specialty cookbooks focusing on everything from coconut flour to agave nectar.
In my little world, Genevieve Ko’s 2016 Better Baking: Wholesome Ingredients, Delicious Desserts, picks up where Boyce and Medrich left off. ...
The Sick Days: Part 9
The press was powerful and intoxicating
Printing secret crushes fills a last-minute news hole, and opens a young reporter's eyes to the power of shared community a newspaper can cultivate
By Shelley Page
After the latest issue of Monty’s Mouth was distributed, our junior high school’s collective of burnouts, jocks and nerds would spend five minutes smelling the paper it was printed on, hoping for a high off the pungent smelling mix of isopropanol and methanol — the duplicating fluid used in the ditto machine. This was the era when cooking sprays like Pam were huffed out of plastic bags and kids hung out near the pump while their dad filled the gas tank.
Working for Monty’s Mouth was like school-sanctioned substance abuse.
But I was drawn to the paper because of the intimacy it created. I liked when kids gathered to read about wrestling wins, near perfect foul shot percentages, out-of-town band trips, and overwrought student poetry that sometimes had to be ...
