Instagram Tips for Chefs and Restaurants
“Instagram is a particularly unique platform,” explained David Spiegelman, vice president and creative director at PR and marketing firm Wagstaff Worldwide, during a social media seminar at 91߹’s Los
100 Days Eating Vegan
A week before Christmas, I got a call from my friend Will Yandell asking if I was interested in running the Boston Marathon with Clif Bar. My response was laughter. Who was he kidding? I’m a chef who
National Gluten-Free Day
A protein found in grains like wheat, barley, rye, and triticale, gluten helps give breads, cakes, and pastas their form and the texture we love. Gluten can also be found in a number of foods
How an Ayurvedic Diet Can Benefit Your Yoga Practice
The word “yoga” translates to union. Yoga is a practice that brings union or balance to the body, primarily through the postures that we are familiar with in yoga classes. Yoga also brings balance to
Food for Thought
What do we need to eat to ensure optimal health? For most of us here in the United States, we’ve been taught several different eating guidelines starting with the first official guide appearing in the
NGI Celebrates 40 Years as Leaders in Health Supportive Culinary Education
The school was transformed into a magical space celebrating the history of the school, the memory of founder Annmarie Colbin, PhD, as well as the accomplishments of the school and our alumni community
Perspectives on Food Fads – Coconut Oil
Last week, the world of healthy eating was rocked by an article claiming that refined coconut oil was no better than the “terrible” saturated fats that it was meant to replace. At Natural Gourmet
The Fifth Taste: Discovering the Savory Benefits of Umami
He gave us the fifth, but yet to be named taste, umami. A century later, umami led to scientific intrigue. Perplexed about the defining flavor of dashi, a traditional broth, Japanese scientist Kikunae
In Conversation with Damon Gameau, Actor-Director of "That Sugar Film"
How did you decide to make this film? At the time, there was a lot of press coming out about sugar but the camps were very divided. Some people were saying it was poisonous, some were saying it was
Cricket Flour is the New Protein Powder
Eating insects isn’t a new idea. Over 80% of the world eats close to 1,600 species of insects and has been for hundreds of years; only in America and Europe there’s a stigma surrounding insect
Best Kale Pun Tweets of #KALEDAY
They got some awesome response, and here are some standouts: My French bud just whispered to me, “KALE surprise, it’s Octobre 1!” @nationalkaleday #ngikalepun #kaleday2014 @naturalgourmet — Anthony
Le Pain Quotidien x Natural Gourmet Institute
Founded in Belgium in 1990 by Alain Coumont, Le Pain Quotidien is a bakery and restaurant that serves simple, wholesome and sustainable food in a relaxed and communal environment. They operate in 200