What’s the most popular vegetable in the world? Potatoes. So, what’s Number 2? Carrots. If you’re like me, you adore carrots but struggle to find new and interesting
A gathering place of healthy cooking and healthy recipes. My later blog posts reflect a change in lifestyle after a health scare in our household. Out with the old cookbooks, and in with the new. My focus turned to plant-based recipes and plant-based cooking.
What’s the most popular vegetable in the world? Potatoes. So, what’s Number 2? Carrots. If you’re like me, you adore carrots but struggle to find new and interesting
When I was young, I hated most vegetables. So when Grammie came to visit, there were issues. Oh, she dished up hot biscuits and gravy, salad, and fresh peas. But then… “Eat your greens,” she’d say. “Then you can have…
It became my job to make the gravy the year my husband and I hosted Thanksgiving dinner. Easy-peasy. I’d made enough gravy to fill a hundred gravy boats. Little did I know, my gravy adventure would—oops,
What do red bell peppers, broccoli, and papayas have in common? They’re awesome sources of vitamin C. But there’s another source of vitamin C that blows these guys out of the water…
In Kodiak, Alaska, lemons do not grow on trees. So when lemons went on sale at Safeway, I bought a dozen. Thankfully, friends and family members sent me dozens of how-to-use lemon tips. Here is a zesty Top 20, from
Do you like to indulge in a little sweet after dinner? Me, too. But are you also trying to cut down on sugar? Well, have I got something for you! It’s a dark chocolate pudding that is dairy-free, gluten
When you think of holiday dinners, does a jiggling tower of red cranberry sauce come to mind? Weird stuff that sauce. Yet Ocean Spray makes 70 million cans of it. Don’t you think there are better things to do with…
When I was eight years old, I was sick with the flu on Halloween night, hardly fit to hit the neighborhood up for candy. So, my brother offered to go Trick-or-Treating for me. What a guy.
For health reasons, Marty and I recently adopted a plant-based diet, a personal story I share in this post. No more animal protein (meat, dairy, eggs) or processed oils. Suddenly the cookbooks I’d consulted for 40 years were no longer
In October 2016 my husband experienced a mini-stroke. We were traveling in our motorhome at the time, camped near Utah’s Capitol Reef National Park. While Marty’s 5-minute episode didn’t leave any outward signs of damage,
I’m Marion Owen. I work, relax, and love life in Kodiak, Alaska. I’ve worked on research ships, created photographs that hang in The Smithsonian, given up cheese and meat, and enjoy watching bumblebees and snowflakes. And somewhere along the line, I co-authored the New York Times bestseller, Chicken Soup for the Gardener’s Soul. I’m learning how to not do too much. To be authentic, embrace joy, and not burn the oatmeal.
Thank you for being here,
