Bon Appetit – Just Plain Good Food

Keifer Water and Kombucha

Published January 8th, 2019

by Tammera J. Karr, PhD


Fermentation is making a big comeback. Artisan bread makers are developing their own strains of yeast, kombucha makers are popping bottles of fizzy drinks at farmers’ markets. Brown glass bottles line cold drink shelves and have their own growler stations, online gurus are creating websites dedicated to specialty fermenting [...]

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Traditional Culinary Herbs for Health

Published December 15th, 2018

By Tammera J. Karr, PhD


The role of herbs and spices in traditional cookery is more than flavor; herbs played a vital role in nutrition and health for past generations. The daily use of herbs in cookery supplied minerals, vitamins, and volatile compounds effective at killing pathogens and parasites. They provided expectorant, glucose-regulating, diuretic, [...]

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Jolly Holly Traditional Festive Foods

Published December 4th, 2018

by Tammera J. Karr, PD

As with most, our family has traditional holiday foods we look forward to, on Christmas Eve, my mother would serve oyster stew, and on new year’s it was black-eyed peas and ham for good luck. Others in my family may have made tamales like my great aunt, using her mother’s [...]

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Parsley – More than a pretty garnish

Published September 16th, 2018

by Tammera J. Karr, PhD

Many of us grew up seeing parsley as the attractive green garnish on dinner plates. The vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish.  Parsley is so much more than a pretty garnish or filler plant in the garden. [...]

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Eating Foods by the Season for Health

Published August 10th, 2018

By Tammera J. Karr, PhD.

Cultures throughout the ages have celebrated the return of spring after a long, harsh winter by eating the first new greens available. Native Americans took advantage of fresh, wild plants to supplement their winter diets of dried foods; foraging in woodlands or near streams could bring in an entire meal [...]

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Eating Spring Foods ~ Asparagus

Published May 15th, 2018

By Tammera J. Karr, PhD.

With spring weather comes seasonal foods like asparagus. This is one of those foods harvested from fields and meadows across Greece to Ireland, providing critical food-based nutrients for many with methylation challenges. Today we are learning more about the MTFHR gene that approximately 40% of the nation’s population. [...]

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Artichoke – a thistle bud for health

Published April 2nd, 2018

by Tammera J. Karr, PhD

Why do people eat artichokes? Is it a love for mayonnaise dip?  Boy I hope not, what about the opportunity to have warm garlic butter dripping from your fingers? …. Hummm maybe.  Artichokes are a native to the Mediterranean region, and they play a major role in the regional cuisine. [...]

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Watercress – Traditional Food for Health

Published March 13th, 2018

by Tammera J Karr, PhD

Watercress is an aquatic leafy green plant that is a close cousin to mustard greens, cabbage, and arugula. Watercress tastes much like the wild Miners lettuce of the Pacific Northwest. Watercress has been cultivated in Europe, Central Asia, and the Americas for millennia, for use as both food and medicine. [...]

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Published February 27th, 2018

by Tammera J. Karr, PhD

My mother-in-law Libby (1918-2013) along with many other women in my family grew up in a generation of making do.  For most of her adult life, Libby lived in remote or rural areas of the Pacific Northwest, including Crater Lake National Park, where my father-in-law worked as an equipment operator [...]

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Chocolate – more than Candy

Published March 12th, 2017

by Tammera J. Karr, PhD

Millions of people worldwide love chocolate in all its many forms. This food of the “gods” comes from the cacao trees. The most common variety of cocoa comes from the Forastero making up 90% of the world crop. The rarest variety Criollo is sought after by artisan chocolate makers.

The [...]

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