I’m writing this from Homer, Alaska while traveling on the WBCCI Alaskan Caravan. Cocktail hour is an enjoyable part of every caravan. These cocktails are served all over Alaska, some I’ve only seen here. The Glacier Margarita is an Alaskan standard, made blue to look...
At the International Rally in Rock Springs, Wyoming, I met a lovely lady who is a whole foods chef. Michelle Odiorne (BRN 19977) is a certified Whole Food Plant Based (WFPB) chef, certified in WFPB nutrition, and a lifestyle coach. Prior to selling their home in 2022...
We are preparing Something Shiny for her first journey of 2023, and it’s exciting! If you store your Airstream to await melting snow, then you will be restocking and planning for the season. I’ve learned a few things along the road, mostly by making mistakes. As an...
As the weather warms up, turning on the oven (even if I do love bread so much, I sometimes endure it) is not often practical. This is the time of year for skillets, pasta and garden salads, boards (more on boards in another issue), Buddha Bowls, grills, raw foods,...
As the International Rally approaches, I’m getting ready for some presentations (pita bread making and the Contoure Oven decipher). There will be some dips and spreads with the pitas, so if you’re around during my presentation time, I’d love to see you. Though not...
These delicious and unusual cookies are from the cookbook “The Miller’s Daughter: Unusual Flours & Heritage Grains,” written by Emma Zimmerman. Emma runs Hayden Flour Mills along with her father, located in Queen Creek, Arizona. The recipes all focus on whole...