Wednesday, April 8, 2020

Click here to
sign up for our newsletter!

The Journal Publications will be operating remotely effective Thursday, March 19, 2020.

Let’s Talk About Celery

What’s crunchy and fibrous, prepared chopped, minced, or diced, can be eaten cooked or raw, and is green all over? If you guessed “Apium graveolens” or you thought of “celinum,” you’d be absolutely correct and well-versed in the botanical... Read More

Let’s Talk About Fettucine Alfredo

Comforting, creamy, satisfying, cheesy, and warm may or may not describe your perfect comfort food, but in the dead of winter, it’s pretty close to perfection in most people’s book. We are talking about none other than Fettuccine Alfredo, a dish so... Read More

Let’s Talk About Sorghum

September 13 has been dubbed “National Celiac Disease Awareness Day” in honor of the doctor who identified a link between celiac disease and diet. Dr. Samuel Gee, a leader in celiac disease research, was born on September 13, 1839. One of his famous... Read More