Corinna Selby was born and raised in Munich, Germany, and has traveled extensively in the US, Europe and South East Asia. She has been baking professionally for six years, and is a graduate of the Cambridge Culinary Institute. Her pastry-baking classes, both at Corinna’s Kitchen in Ghent, NY and at Different Drummer’s Kitchen in Albany, NY, fill quickly, as her friendly teaching style and pragmatic, easy-to-follow recipes make the classes fun and packed with culinary adventure.
Corinna’s family comes from the Bavarian countryside and she grew up making traditional European holiday decorations throughout the year. Part of this tradition is the creation of beautiful Easter eggs - dyed with organic food-safe ingredients and creating patterns that use shapes and designs that are found in nature.
Maybe you should let your children play with their food!
It seems like a mess just waiting to happen, but Larissa Samuelson, associate professor of psychology at the University of Iowa, is demonstrating that playing with one's food might be a beneficial part of the learning process.
Sure, sugar is in ice cream and cookies, but what scared Eve Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.
With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.
Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. Eve Schaub’s new book is Year of No Sugar.
While she's an actress (Blossom, The Big Bang Theory) with a PhD in neuroscience, at the end of the day Mayim Bialik is a mom, one who knows what it's like to be a busy parent with little time to spend in the kitchen.
She shares the concerns of parents everywhere: when it comes to nutrition and feeding your family, you want healthy meals, but also food that everyone—kids and parents—can enjoy, and a balanced lifestyle that's inexpensive and fuss-free.
Mayim's Vegan Table share more than 100 easy plant-based recipes for dishes that are as good to eat as they are good for you.
This Thursday (4/3) Arts Mid-Hudson Folk Arts Program and NIDO –are presenting the lecture Linguini and Lust: Food and Sex in Italian American Culture. We’re joined by Fred Gardaphe, a Distinghished Professor of English & Italian Studies at Queens College CUNY, Polly Adema, a Folklorist at Arts Mid-Hudson Folk Arts Program, and Rosemarie Calista President of NIDO (NOI Italiani D'Oggi) a Poughkeepsie-based Italian cultures & language community group.
There will be sample-sized portions of global food from providers including the Century House, the Chocolate Gecko, Flavors of India, Empanada Llama, Normanside Country Club, R&G Cheesemakers, Terra International Cuisine, the Turkish Cultural Center and Yono's.
Berkshire Grown supports and promotes local agriculture as a vital part of the Berkshire community, economy, and landscape. They are the “go to” network linking farmers and the Berkshire community; through events, workshops, promotions, advocacy, and education highlighting locally grown and produced food.
This year’s Berkshire Grown March Maple Dinner will take place on March 24 at Cranwell Resort in Lenox, MA. Area chefs will celebrate the first harvest of the season with a five-course dinner created using maple products from regional maple producers.
Here to tell us more about Barbara Zheutlin, the Executive Director of Berkshire Grown and Melissa Leab from Ioka Valley Farm.
In Kendra Smith-Howard’s new book, Pure and Modern Milk, she tells the history of a nearly universal consumer product, and sheds light on America's food industry. Today, she notes, milk reaches supermarkets in an entirely different state than it had at its creation.
She examines the cultural, political, and social context, discussing the attempts to reform the production and distribution of this once-perilous product in the Progressive Era, the history of butter between the world wars, dairy waste at mid-century, and the postwar landscape of mass production.
The book is the story of Wenger's search for the grandmother she never knew. Stumbling over a hidden legacy left behind by Grandma Edna in an authentic 1920s recipe collection, she embarked on a voyage of discovery.
The turn of every crumbling, yellowed page unlocked mysteries, as she uncovered recipes either handwritten or snipped from newspapers, often affixed with straight pins to the pages! This was an unexpected springboard into the past, spurring a nostalgic journey that jumps back and forth from the 1920s to today.