Meg Haworth

Additives, preseratives, food chemicals, etc., etc.  The ingredients in our foods contain far too many unpronoucable syllables, and syllables that should not be put together in a single word.  I always think that they name these ingredients in this way just to throw us off and make them sound so official that we wouldn't possibly question them.  They sound so scientific and semi-somehwhat legitimate.  They must be time tested and approved by all the top labratories and organizations that say ...

Food is a huge deal in my southern family.  Growing up, we'd spend hours in the kitchen with my aunt and grandma who began the daily food fest as the sun was coming up.  Flour would fly around the kitchen during biscuit making while the twangy chatter of southern accents would fill the room.  They never measured anything.  They eyeballed it and felt it out.  They just knew how to make perfectly done cakes, roasts, side dishes, biscuits, gravy - you name it - every time.

It came as a shock whe...

It seems that whenever I tell a fellow Los Angeleno about Delicious and Healthy, my company, they ask me if I eat raw foods.  I do, sometimes, but not as a rule.  I honestly love meat, eggs and soups way too much to ever give them up again.  When I was forced to do without certain foods due to allergies, I had to find what my body likes, in spite of what my mind thought I should or shouldn’t have.  The result has been a very healthy, strong body that I don’t have to work out to keep this ...

Ok, so it wasn’t exactly a bender, but I did fall off the wagon I boarded nearly a decade ago in which no nitrate laden hotdogs on bleached wheat buns were allowed to pass my lips.  I was feeling adventurous when I saw the traditional hotdog vendor on the Mall on Washington DC.  I had a moment of excessively fond memories of growing up in the DC area and visiting the street vendors for hotdogs, ice cream and Coke. 

On this day, I took my nephew Tom Lamb and his wife Amanda downtown ab...

Yesterday, I decided to experiment with some leftover soy flour I had sitting around.  I don’t usually like soy flour but it was all they had at a local mainstream grocery store that was trying desperately to be organically correct.  Soy flour just misses the mark for me.  It’s a personal preference thing.  The taste of soymilk even makes me sneer and say “Eh.  I can take it or leave it.”

My brilliant idea was to create a new recipe for soy pancakes.  My cupboards were nearly bare so I f...

My sister Polly Brubeck has Celiac disease, lactose intolerance and is allergic to casein (a protein found in cow’s milk that is used in most cheese and butter substitutes).  When she got married this summer, I wondered what she would do for a wedding cake. 

Polly’s best friend since kindergarten, Anne Marie, is a chef who searched the internet for the perfect gluten and dairy free cake recipe that would stand up to the challenge of holding some very heavy sugar roses that covered the ...