All photography in this post provided by Faith Ectermeyer. Cooler weather which beckons for comfort food is upon us. And the holidays, packed with sweets and heavy food, are right around the corner. So how about a lighter option to help balance things out a bit? This recipe is for a tasty and tangy salad I enjoyed while in Napa with Bush’s Beans and a continue reading …
Earlier this year I had the privilege of traveling to Napa with Bush’s Beans to cook alongside those I now call friends. Late last week another group of bean lovers descended on The Culinary Institute in Napa once again to learn more about the versatility of the bodacious bean. Along with Connie Guttersen, and Andy Wild, both who I met while in Napa in February, continue reading …
We all know beans are a great source of protein, fiber, iron, magnesium and many other nutrients. But did you know that, according to the Mayo Clinic, beans are packed with phytonutrients that may help prevent chronic diseases, such as cardiovascular disease and cancer? That’s pretty remarkable. My recent trip to Napa was full of cooking and exploring an array of ways to use beans. We discussed continue reading …
They say Napa is all about the food and wine. And, no doubt, I enjoyed some food last weekend that was out of this world. But, for me, Napa was more about the people. Thanks to the gracious people from Bush’s Beans, I had the privilege to travel to Napa to cook at The Culinary Institute of America (CIA for short) for a day with continue reading …
This morning I’m in Napa with Bush’s Beans trying to figure out what time it is. Crazy how a few hours difference in a time change can throw you off. In a few I’m heading to The Culinary Institute of America to cook all day. Me, cooking at The Culinary Institute. I just hope I don’t do anything ding-dongy like cut my finger off or continue reading …
