Latham Hunter
Latham Hunter is a writer and professor.  As a mother of five kids with varying dietary needs, she’s been working on gluten-free, dairy-free, vegan and vegetarian cooking for as long as she can remember.  She focuses on sustainable, healthy ingredients, particularly organic, plant-based meals.
Kale Chips with Hummus

Kale Chips with Hummus

Kale can be found fresh well into late fall and winter, even locally grown, given its cold hardiness. People who avoid greens can be persuaded to...

Cream of Butternut Squash Soup

Cream of Butternut Squash Soup

Winter is the perfect time to not only warm up with soups but also use winter-ready vegetables like squash, onions, potatoes and kale. This soup is...

Easy Chicken Stock

Easy Chicken Stock

Soups are wonderful, versatile and personal. They can be simple and elegant, hearty and rustic, and most of all adaptable. Every good soup begins...

Best Ever Healthy Homemade Granola

Best Ever Healthy Homemade Granola

Low in fat and sweetened with honey, this breakfast (and snacking) staple is chock full of healthy coconut and sunflower seeds.

Asparagus and Goat’s Cheese Frittata

Asparagus and Goat’s Cheese Frittata

Several times over the course of the spring, we take a quick jaunt up the highway to an organic farm, and bring home a basket full of the green stalks, whereupon we steam them, sprinkle them with olive oil, lemon juice and salt, and then tuck in.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

While pumpkin is a fall vegetable, it’s also a staple at Easter dinners, so canned pumpkin can be easily found in the spring.

On raising kids with the nature of words

On raising kids with the nature of words

“I believed then, as I do now, in the goodness of the published word: it seemed to contain an essential goodness, like the smell of leaf mould.” –...

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