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  1. MilwaukeeProf   Today we mark 250 years since the signing of the Declaration of Independence. There was war. There was the stupid attempt at government by the Articles of Confederation. In 1787 the Framers offered up something to replece the Articles. Asked about what it would be,Ben Franklin replied " a republic,if you can keep it." Let's resolve to keep it,to preserve the rule of law and the equal protection of it for everyone.
    July 4 2026 Like
  3. AlexFL   Interested in learning more about vegan cooking.
    May 4 2026 Like
  4. MilwaukeeProf   Good for you!
    May 6 2026 Like
  5. Tzimchoni   "What do I eat?" is often the first question people have. It's answered by discovering the diversity of plant foods you previously ignored. This serves three ends: 1) meeting the core nutritional goal of consuming a wide variety of foods; 2) keeping you from feeling limited or restricted; and 3) reducing dependence on highly processed, salty analogs (fake meat). For leafy greens, e.g., go beyond spinach and lettuce and experience kale, chard, mustard greens, and bok choy. They're not bland but they won't bite! Even with kale, you have the choice of green, red Russian, lacinato, etc. What do you do with them? For one thing, you can add a bunch to soups and stews, even when the recipe doesn't call for it! A fortified, unsweetened soymilk can be a staple from a number of perspectives. To explore the range of possibilities, get a good cookbook, such as the oldie but goodie workhorses "New Laurel's Kitchen" and "Moosewood Cookbook," which you can pick up for a song on the used book market.
    May 13 2026 Like
  6. MilwaukeeProf   I always liked Kathy Hoshijo when she had her PBS series. One of her cookbooks is still around here.
    June 14 2026 Like
  7. Tzimchoni   Did she favor any particular style of cooking or food preparation? Any unusual vegetables? Any ethnic foods in particular? Anything that set her apart?
    June 25 2026 Like
  8. MilwaukeeProf   Gosh,it was a long time ago and I don't even use cookbooks any longer,so I'm going by memory now. Her book remains on my bookshelf,just gathering dust. "Kathy Cooks Naturally" was the name (I think) .She had her young son assisting her. Each eposide ended with inspirational food for thought and a scene from nature. I do recall frequently making her yummy tofu quiche,even serving it at family gatherings. It was excellent with spinach as the vegetable. Beyond that, I don't recall any particular style of cooking.Sorry.
    June 29 2026 Like
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