Anise & Star Anise: “Stirreth” up some culinary fun! Why these alluring spices are such holiday stars

by Denise Reynolds, Enchantress of Spices at HAALo Anise and star anise are unrelated species though they share a high concentration of the phytoestrogen anethole, also found in fennel, chervil, and licorice. Anethole, found to be 13 times sweeter than sugar according to Ashurst’s Food Flavorings, is responsible for the delightful sweetness these plants bring… [Read More]

Gummies: A Nourishing Treat (recipe included)

by Anna Werderitsch “The three months of winter, they denote securing and storing…Go to bed early and rise late. You must wait for the sun to rise. Let the mind enter a state as if hidden, {as if shut in}, as if you had secret intentions, as if you had already made gains.” (Unschuld, Huang… [Read More]

Local Harvest: savory seeds make flavorful additions to fall cooking

by Denise Reynolds, Enchantress of Spices for HAALo I was recently gifted with two home-grown seed spices from Gene Mesick to play with in the kitchen. For the past few years Gene has been growing and harvesting bronze fennel seed and celery seed. Since I’ve generally only used fennel seed in my Indian cooking and… [Read More]

Sugar: practical perspectives

Whatever your thoughts on it may be, chances are that just by living in America you are consuming too much sugar. In summer we elevate ice cream as our go-to treat and splurge on iced mochas (until they become habit). As summer winds down, Halloween lurks at the edges ready to take us in its grasp…. [Read More]

Original Cin: Will the “true cinnamon” please stand up?

by Denise Reynolds, Enchantress of Spices at HAALo Its location for centuries shrouded in mystery, its acquisition a dark cloud in European history, a spice so valuable it was kept in treasure chests, and once burned by a king to atone for his guilt-ridden quest. Cinnamon, a distant relative of bay laurel, is mentioned in… [Read More]

Manzanita: our local superfood

by Alicia Funk Although “nature” is a word used commonly with reverence, much of our real, daily connection to the natural world has been lost. With a changing climate, a 75% loss in food diversity over the last century, the introduction of patented, genetically modified food (GMO’s), and the decline of cultural knowledge of the… [Read More]