News and info on food, sustainability and the new green meme, with host Tanja Andrews.
There’s a raw juice movement sweeping the nation. …as is seems to do from time to time. I remember my family briefly going through a similar craze when I was young. It seems to be a binge and purge business, there one minute, gone the next. This goes a long way toward explaining the impressive selection of juicers to be found in many suburbian rummage sale block parties. Well, color me a bandwagoner, I’m hooked. For how long it will last, no one knows. Many folks in the raw food community are ...
This Valentine’s day, we’ve gone buck-rogers with a racy show about aphrodisiacs! For the occasion we’ve concocted a pulse-pounding chocolate sauce chock-full of sensuous spices like maca, cayenne, and cinnamon to get you in the mood for love. Treat your sweetie, (or yourself!) and use it to top some of our fabulous nearly raw vegan ice cream from episode #0055, or if you live in New York, grab some awesome raw vegan ice cream from Pure Food and Wine. Feel the love!Ginger-Cardamom Ice Cream:1 ...
This episode we take you on a quick and dirty (and occasionally bloody) history of Valentine’s Day. The story of this holiday and its patron saint is still a bit of a mystery. From Roman pagan festivals (Lupercalia), to saintly love letters sent from the joint, the truth behind the origins of Saint Valentine’s Day continue to illude. Be sure to check back next Tuesday, when we'll be showing you how to make some festive pagan treats of your own.OscarDirector, Freshtopia.net
Happy Lunar New Year! February 7, 2008 begins the year of the Rat, the first year of the Chinese zodiac, a time of activity and renewal. Today we’ll take you on a quick tour of lunar new year basics, factoids, and food traditions. It is said that this is a good year to make a fresh start, and after the year we’ve had, we couldn’t agree more! As uncertified joy practitioners, we here at Freshtopia.net love a good reason to celebrate and eat some delicious food. So why not wear a little red, do ...
This episode would probably be better simply titled “Sage-Pistachio Pesto”, but the allure and onomatopoeia possibilities of the word squash were too many to avoid. This recipe is another winner. We originally shot this episode before we left on our cross-country train trip, but we had the dish again last night and I can honestly say it’s even better the second time. I’ll be asking for this one again soon. The episode calls for shredded butternut squash as a base, though after trying it over s...
