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International Cuisine: Morocco

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Curious about the authentic day-to-day culinary traditions of the countries you’d like to visit? Us, too! Especially as we build menus that include authentic meals from around the world! We hope you enjoy this series on international cuisines as much as we did creating them! We explore the traditional diet and popular dishes, kitchen equipment, eating traditions, and more! We start in Morocco. Morocco The Diet and Popular Dishes: The Moroccan diet is heavily grain-based, focusing on the wheat found...


From Our Kitchen: Moroccan Lentil & Chickpea Stew

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This spicy, savory stew embodies the complex flavors of traditional Moroccan cuisine. It’s so hearty and filling, you may just forget that it’s vegan. Serves 8 Ingredients: 3 medium carrots, diced 1 can chickpeas, drained and rinsed 2 cloves garlic, minced 1 1/3 cups green lentils, picked through and rinsed 1 red bell pepper, finely diced 1 sweet onion, finely diced 1 28 ounce can diced tomatoes 1 quart vegetable broth 1 teaspoon cinnamon 1 teaspoon kosher salt 1/2 teaspoon...


“Where does your food come from?” - SAGE’s Commitment to Local Sourcing

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At times, we’re asked, “Where does your food come from?” We’re always thrilled to answer this question, and we wish it were asked more often. At SAGE, we think it’s important for students to know where their food comes from — both to recognize the time, skill, and resources necessary to produce the food they eat, and to understand the implications of their consumption for soil and water quality, animal welfare, local economies, and global climate change. Food is...


From Our Dietitians: Trending Oils

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Fat is back! After decades of low-fat and no-fat hype, most dietitians agree that healthy fats have a place in our diet. After all, fat adds flavor, provides energy, helps you feel full, and promotes healthy neurological function and homeostasis. There are three main types of fatty acid—saturated, unsaturated, and trans—that compose any macromolecular “fat” that we can see or consume. Saturated and trans fats have tight bonds that tend to make them solid at room temperature, whereas unsaturated fats...


From Our Dietitians: Nutritional Remedies for Illness

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We’ve all been there. You’re coming down with something fast, and even though you’ve heard all the old wives’ tales—start the BRAT Diet; starve a fever, feed a cold; make Grandma Rosa’s chicken noodle soup; pick up some Emergen-C®; chug a gallon of orange juice—you’re still at a loss for the right remedy. There’s so much conflicting advice because there are so few scientific studies dedicated to determining what’s true. Some folk remedies have been investigated, but conclusions have been...


On Our Shelves: SaltFatAcidHeat by Samin Nosrat

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Samin Nosrat’s SaltFatAcidHeat is an engaging mix of memoir, culinary science textbook, and cookbook. A true two-for-one, it could be two entirely separate books. The first section comprises four chapters: one each on salt, fat, acid, and heat. Each chapter begins with a personal story, follows with a scientific explanation of how that element works in cooking, and ends with an application of the element to specific recipes. The second section delves into great detail on scores of individual recipes...


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