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FOOR FOR THOUGHT: Pumpkin Pie may be the American traditional Thanksgiving dessert but everyone really would rather have this Pumpkin-Caramel Cheesecake. There is something about a fabulous cheesecake that even your fussy relatives that won’t eat dessert must have some. WHERE DO PUMPKINS COME FROM? Pumpkins have been cultivated in the Americas for about 9000…

GIVE THANKS FOR BRUSSEL SPROUTS  FOOD FOR THOUGHT: Looking for side dishes for Thanksgiving that won’t  set a low carbohydrate lifestyle to hell?  Today’s study of Brussel Sprouts and Celery Root satisfies the cravings for comfort carbohydrate rich food, without quite the spike of other starchy vegetables. WHERE DO BRUSSEL SPROUTS COME FROM? It would…

HEALTHY TWIST OF STUFFING FOOD FOR THOUGHT:  The traditional Thanksgiving stuffing is wonderful but is typically loaded with refined carbohydrates from the white bread.  Today we will create a richly flavored stuffing that is balanced with vegetables, fiber and prebiotics from earthy sour dough bread. WHY SOUR DOUGH BREAD? Sourdough bread is made by long…

Announcing our “Deliciously” Newsletter — What to Cook & Eat Today, shared by Jimmy Schmidt shared by JR Ranch Foods! Deliciously will follow the seasons, bringing you the freshest recipes for foods in peak season—the tastiest, most nutritious, and those you instinctively crave. ** (Not exclusively JR Ranch Foods) After writing articles for syndicated newspapers, food…

TODAY’S LESSON: Thanksgiving is the feast that Mother Nature generously provides  for us each year.  But traditional menus often leads to complacent redundant boring recipes that have lost touch with the vibrant flavors of nature of the field and forest.  Today we are elevating your Thanksgiving feast by combining special harvest flavors, at the peak…

  Historic Michigan Farm-to-Table Dinner at Black Star Farms Highlights Bond Between Chefs and Farmers and Michigan’s Diverse Bounty.  This October, Black Star Farms in Suttons Bay hosted a milestone dinner that told the story of the enduring relationship between the chef and the farmer, while shining a light on Michigan’s incredibly diverse agricultural bounty….