Stories

Perfect bed-time reading to and for kids Gary Ross's enchanting and charming Bartholomew Biddle and the Very Big Wind
	Just when you thought it was safe to eat bananas and all the other thing in the world you should be paranoid about! Chris Cerf's and Henry Beard's Encyclopedia Paranoiaca
Magical realism, three enchanting women (aside from the fact that we already had a soft spot for lions and Delia Ephron) Delia Ephron's The Lion is In

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Blueberries really are the #1 Super Food. Let's face it, naturally blue food is quite scarce on this planet and is one of the reasons blueberries are so unique. It has been found that blueberries contain one of the highest levels of antioxidant activity in comparison to all other fruits and vegetables. It's truly a food we should eat more often.

Blueberries dark, blue color comes from a pigment called anthocyanin, which are full of polyphenols. The darker blue color means the polyphenol count is higher, making the antioxidant more powerful. Blueberries have been found to slow aging, fight disease, protect against bladder infections, have anti-inflammatory effects in regards to heart disease and cancer and can help improve brain-function. Do you really need anymore convincing?

I am so lucky to live here in the Willamette Valley of Oregon, where the cool climate allows these berries to grow so beautifully and prolifically.  We love going to the u-pick farms and spending the morning picking the plump little guys off the bushes.  They are nothing like what you find in the stores, these berries are humongous! And we love them.  Love them!!

A first serial excerpt from "Rubies in the Orchard," Lynda Resnick's autobiographical, how-to marketing gem. A road map for anyone who's trying to do anything in business or in life.

Running Teleflora was a dream job. I was in charge of marketing and product development, and, of course, I supervised all my new friends in the sales force, which I gradually shaped to fit my vision. The business was growing, and so were profits. I had reached a point where I could start delegating some of the work – provided I could let go of a certain nagging perfectionism (which today has a fancy name and a medication regime to go along with it).

My job was fulfilling, and my life with my husband Stewart and our kids had hit a stretch of smooth sailing, about as close to domestic bliss as any family gets. For the first time in my life, things seemed comfortable and easy. With everything going so well, there was naturally only one thing left to do: shake it up.

In 1981, I hired a news clipping service to begin tracking a direct-response company called the Franklin Mint. There were similarities between the Mint and Teleflora. The Mint created unique products, just as we did, only without the flowers. In those days, their products were mostly coins and medallions, a few porcelain vases, and some miniature knickknacks worthy of display in a “free with purchase” vitrine. Unlike Teleflora, the Mint sold its collectibles through direct response, with no middleman between the company and its consumers. It was something I longed to do.

Dreaming of a cooking school offering hand made craft based courses? Yearning for more flavor and personality in your meal? Believe that artisan food skills are important?

Then The School of Artisan Food, a tipping point for the newest trend in food preparation in the heart of rural England, is the pace and place for you!

AND you’re in luck. Summer 2013 offers a new six-day intensive (Aug 12-17). Students will join a team of British food stars for six days of bread making, cheese making and charcuterie. And enjoy tasting local beers and farmhouse cheeses; the very model of major English food traditions made new again.

Located on the gorgeous Welbeck Estate in romantic Sherwood Forest in Nottinghamshire, the school is housed in the Estate’s former Victorian fire station around a cobbled courtyard, converted into state-of-the-art training rooms in 2009.

Co-Founder/Director Alison Swan Parente, talented educator, foodie, force of nature (and dear friend) is a great believer in the ‘special relationship’ between the US and UK.

She’s made trips to California and New York to “learn from all these influences as well, but we specialize in British breads, farmhouse cheeses and smoked and cured meats…from the gooseberries in the vegetable plot to the cheese made on the Estate, SAF is a very British experience.”