Welcome back to another episode of Food Science Fridays. Today we’re talking all about the eggplant or aubergine as others around the world call it. Until a few weeks ago eggplant was my favorite vegetable, when I found out it’s a fruit. Yep apparently eggplant is a fruit. Eggplant not a lot of people’s favorite [...]
This may seem like a strange time to discuss backpacking with type 1 diabetes as many trails are closed, national parks are closed, and organizations like the Appalachian Trail Conservancy and the Pacific Crest Trail Association are recommending that people postpone or cancel trips due to COVID-19. Furthermore, The American Hiking Society at this time [...]
Every wondered why onions make you cry or how these beauties caramelize?
Today on Food Science Friday we’re peeling back the layers and talking onion chemistry.
Can't find yeast in the grocery stores at this time? I've got you covered with a quick and easy maple oat banana bread to bring out your inner baker.
Empty grocery shelves, a single box of spaghetti on the shelf, carts loaded with canned goods... There's a lot of concern around food availability currently, so I've put together a list of delivery and pickup options to try.
We left for Switzerland at the beginning of March. This is the story of how we got back, the different approaches to public health, and the efforts we took to minimize risk of transmission and infection while traveling.
Diabetes treatment (and diagnosis) has been based primarily on the Hemoglobin A1c (HbA1c) since the 1960s. A look beyond the % at some of the factors that may impact these numbers.