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What is Mindful Eating?
by Jonell Galloway Mindful Eating : Get serious about what you put in your mouth! Mindful Eating means getting serious about what you put in your mouth. Mindful Eating is sensual — in this case visual...
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Food News Daily: October 20, 2011
Mainstream Anglo Media and Press The world’s first vegan strip club: Will topless dancers really be able to teach customers at Casa Diablo to shun meat?, The Guardian Shared Meals, Shared Knowledge,...
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Health Challenge: How to save money, get healthy, and go green in a few...
by Jonell Galloway I read the Daily Green every day, but today’s slideshow list of 19 tips for saving the earth, improving your diet and health and saving money, all at the same time. Watch it...
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Health Challenge: The Hot Soups of Winter, Nourishment of Body and Soul
by Tamar Chamlian There are many reasons to love winter. For some, it might be gorgeous change of colors as the new seasons ease in; for others it’s festivities that bring celebration and lots of...
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Thankful Moments — Honey-Ginger and Pomegranate Salad
by Renu Chhabra “For each new morning with its light, For rest and shelter of the night, For health and food, for love and friends, For everything Thy goodness sends.” – Ralph Waldo Emerson Last...
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Our favorite food books of 2011
by Jonell Galloway Cookbooks: Ancient Grains for Modern Meals, by Maria Speck My favorite cookbook of the year. Maria Speck knows how to incorporate ancient whole grains from around the world into...
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Would you like to join The Rambling Epicure team?
Join The Rambling Epicure Team The Rambling Epicure is a daily international food chronicle, and the first online newspaper to follow global food trends and news. Based in Switzerland, The Rambling...
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Weight Loss Challenge: Eat Smaller Portions
by Jonell Galloway Eating smaller portions is not always as easy as it sounds. In restaurants, they invariably serve portions much larger than you would take if you were serving yourself. I decided a...
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Paris to the Pyrenees: David Downie Eats His Way Down the Way of St. James,...
Left: Cross with Rocks, copyright Alison Harris. Right: Forest Cathedral, copyright Alison Harris Interview by Elatia Harris Their 50th birthdays in sight, the acclaimed travel and food writer...
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The Art of Tasting Wine with James Flewellen: The Birth of a Wine Glossary
The Art of Tasting Wine with James Flewellen: The Birth of a Wine Glossary We are proud to announce that James Flewellen has started a wine glossary. It’s just the...
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Serendipity: meus caminhos na cozinha e nas viagens…
Entre uma Serendipity e outra, um bom café! SERENDIPITY: MEUS CAMINHOS NA COZINHA E NAS VIAGENS… Translation coming soon in English – Introduction to Betina Mariante Cardoso’s new Brazilian food column...
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Wine and Food Pairing: Trofie alle Castagne Pasta with Pesto, Potatoes and...
// Wine and Food Pairing with James Flewellen: Trofie alle Castagne Pasta with Pesto, Potatoes and Green Beans Trofie alle Castagne with Pesto, Potatoes and Green Bean Try a Verdicchio wine from...
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10 Things You Need to Know before You Start Gourmet Cooking
10 Things You Need to Know before You Start Gourmet Cooking by Jonell Galloway From the archives Cooking is just applied physics and chemistry, with a little creativity thrown in. 1. Heat and...
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Grandma’s Green Walnuts meet Nonna’s Nocino
// Grandma’s Green Walnuts meet Nonna’s Nocino by Gareth Jones A tradition so richly experienced on the festival eve of San Giovanni, better known as “St. John’s,” in Spilamberto (near Modena –...
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About Jonell Galloway
// Jonell Galloway Based in Switzerland and France Skype telephone number: 1-270-859-1112 Skype name: jonell.galloway.white E-mail: jonell@theramblingepicure.com Professional History and Experience...
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What to do with the last apricots of the season: jam, coulis, baked, purée
// What to do with the last apricots of the season: jam, coulis, baked, purée by Jonell Galloway From the archives How to Choose Apricots Photo courtesy of Ellen Wallace. The first and most...
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Gluten-Free Recipe Conversions – Strategies for Substitutions
Culinary Chemistry: Gluten-Free Recipe Conversions – Strategies for Substitutions by Jenn Oliver From the archives When my husband and I first started cooking gluten free in our kitchen, we mainly...
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The Mindful Eating Series: Interview with Geneva Farmer David John Kong-Hug
The Mindful Eating Series: Interview with Geneva Farmer David John Kong-Hug by Jonell Galloway In the context of the concept of Mindful Eating, I plan on posting a series of articles that show people...
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WEEKENDS AWAY: TRASTEVERE, ROME, AND SANTA MARIA
WEEKENDS AWAY: TRASTEVERE, ROME, AND SANTA MARIA by Jonell Galloway A weekend in the Trastevere neighborhood of Rome lets you live and feast like a real Roman, if only for a short time. It is rich in...
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The Many Names for Tamales
The Many Names for Tamales by Lenny Karpman Now that Christmas and the New Year have passed, my neighbors here in Costa Rica are putting away lights, ornaments, Styrofoam snowmen, straw reindeer and...
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