Rice bran oil is derived from the outer layer of rice grains, known as rice bran. It has been used for centuries in countries where rice is a staple food, such as East Asia and Southeast Asia. The exact origins of rice bran oil are not clear, but its production can be traced back to ancient times in regions like China, Japan, and India.

Historically, the production of rice bran oil involved extracting the oil from rice bran using traditional methods, such as grinding the rice bran and then pressing it to extract the oil. Over time, advancements in technology have led to more efficient extraction methods.

Rice bran oil's great advantage is its high smoke point. This means that it can handle high temperatures without producing smoke or breaking down. You can use it for various cooking methods like stir-frying, deep-frying, sauteing, and baking without worrying about it getting damaged.

Another benefit is its mild flavor. Rice bran oil has a neutral taste that won't overpower the flavors of your dishes. It's versatile and works well with a wide range of recipes, allowing the natural flavors of your ingredients to shine through.

And the potential health benefits of rice bran are awesome! This oil contains heart-healthy fats (we need fats). It has a good balance of monounsaturated and polyunsaturated fats, including beneficial Omega-3 and Omega-6 fatty acids and Omega-9s.

Using rice bran oil as part of a balanced diet can help maintain healthy cholesterol levels and promote cardiovascular well-being. Does this mean it cleans your arteries out? I don't know but I would like to think so....

Rice bran oil is also rich in antioxidants. It contains natural compounds like tocopherols, tocotrienols, and gamma-oryzanol, which help protect the body from harmful free radicals and help protect the oil from oxidizing. Free radicals can contribute to oxidative stress and various chronic diseases, so having antioxidants in your diet is beneficial.

Vitamin E is another advantage of rice bran oil. It is a fat-soluble vitamin with antioxidant properties. By using rice bran oil in your cooking, you can boost your vitamin E intake, which supports healthy skin, strengthens the immune system, and protects cells from free radical damage.

In terms of texture, rice bran oil has a light and smooth consistency. It adds a delicate touch to your dishes without leaving a greasy residue, resulting in a more pleasurable eating experience.

Rice bran oil has a much longer shelf life when compared to almost all other oils. This is due to the antioxidants it contains, which help prevent oxidation and rancidity. A longer shelf life is beneficial for cooking and maybe even for your body!

Click Here To See Everything Featured in This Newsletter!

Rice bran oil has been a friend of ours for a really long time! My jug sits on the stove because I use it that much. If I want the flavor of butter, I just add it to the rice bran oil. Or, if I want the nuanced flavor of one of my favorite olive oils, I can do it during or after cooking, and it all works out well!

This is the new container! PET bottles are lighter in weight, and their transparent nature allows you to see the oil. The firmer wall and the half-gallon container have ridges to make it easier to handle and pour from.

PET bottles provide good barrier properties, meaning they can effectively protect the contents from external factors like moisture, oxygen, and light. This helps preserve the quality, freshness, and shelf life of beverages and other packaged goods. And because of this, the jug stays cleaner as well!

The jugs have an afterlife, as the durable PET material allows you to use them as containers for other oils or car stuff. PET has a good recycling history and use.

Shop now for Rice Bran Oil in the 1/2 gallon NEW jug here!

This recipe is about as easy as you can get. Oven-roasting potatoes is one of my favorite ways to cook potatoes - and using rice bran oil helps them become nice and crisp. You can also use olive oil or butter.

See the easy Roasted Potatoes and Goat Cheese Recipe here!

With summer in full swing, our patio has become the designated spot for the grill, embracing the warm weather. This recipe is an adaptation from the cookbook "Italian Grilling" by our friend, Jean Galton.

Gremolata, is a traditional Italian delicacy typically accompanying osso buco. Its simplicity and speed make it an ideal choice for any fish dish, particularly salmon. The vibrant flavors of lemon and orange zest shine through magnificently, while the remaining fruit and pulp make for delightful additions to a refreshing summer Sangria.

See the Salmon Gremolata Recipe here!

A great alternative to French fries - and much more beautiful. Try dipping them into a tomato-based sauce - like a marinara sauce or a Classic Smoky Romesco Sauce - as an appetizer. But, it's just as easy to eat them "plain" as an alternative to French fries.

See the Fried Yellow Polenta Sticks Recipe here!

We only use these canned tomatoes. Hard to imagine, but tomatoes in cans are different and for me, I have found that the tomatoes make a difference.

And then I used them in my basic tomato sauce and knew they would become my new favorite. These are consistently sweeter tomatoes, with a richer, fuller color, and with nice soft ends. These tomatoes worked just as they should, adding to a dish, without being too strong. Perfect.

They have just 3 ingredients: tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non-GMO, Gluten-Free, BPA-Free, Pesticide-Free. 100% Pomodori Sardi Tomatoes from Sardinia. Like all great ingredients, there is a difference from one brand to the next!

These are truly exceptional tomatoes.

Shop Now for Posardi Sardinian Whole Tomatoes!

The origins of this classically Italian pasta sauce are constantly being debated. I think of it as being a classically Sicilian dish using salted anchovies, which are always available at the local food market. You can prepare the sauce while the pasta is cooking - and both will be ready at about the same time.

See the Spaghetti Puttanesca Recipe here!

Pasta shapes come and go from the top of the list. This skinny pasta is my favorite go to right now.

It takes just 5 minutes to cook and it goes perfectly from pot to frying pan to make calamari with a spicy red sauce. Or, go simple with just olive oil and a tiny touch of butter.

This pasta is great for easy hot summer dining!

Shop now for Sgambaro #3 Spaghettini Pasta!

2 lb. bag of Northwest-grown Garbanzo Beans, also known as Ceci, chickpeas, or garbanzo.

Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Almost everyone has a favorite hummus recipe or three, and they're an almost ubiquitous feature of the supermarket salad bar.

In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea...ad infinitum) is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape.

Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip, of course, but they're even better in a long-cooking stew. They can also be ground for flour, deep-fried, or even made into sweet pastes, candies, and puddings. For me, chickpeas were the gateway food that opened up my palate to all things Middle Eastern.

Shop now for Garbanzo - 1209 York Street Beans!

A refreshing hot temperature dish!

See the Cold Chickpea Salad with Figs, Olives & Pomegranate Dressing Recipe here!

When you take a look, at first, you think that someone made a mistake and fried them too long. When you find out that they have their skins on and you taste one, you realize what genius they are!

The salt, the almond, and the fried skin make just the right combination for this nutty (well, actually seedy) treat. Like candy, fried Marcona almonds seem to draw your hand to them.

The salty crunch is addictive and good for you. Like golden raisins, it's a great snack, and better than a bag of candy corn or malted chocolate sport balls. Mix them with salted Marcona almonds, and you have a delightful appetizer. Just for you!

Shop now for Skin-on Marcona Almonds!

Raisins are so much better than the ones in those little boxes you had in your school lunch box! Yes those are raisins, too...just nothing like these.

These truly are like candy. Delicious by the handful or even by the bowl!

Think of adding them to cookies, cakes, breads or chicken dishes, these raisins are delicious as an accompaniment or just for eating out of your hand at lunch!

Shop now for Organic Thompson Raisins!

The Arikara people are now a North Dakota tribe after their population was devastated by smallpox in the 18th century. Centuries ago, they were a semi-nomadic tribe living in the Great Plains and were primarily an agricultural society, cultivating crops including corn, squash, watermelon, pumpkin, and Arikara Yellow beans.

It is commonly believed that these yellow beans were transported with Lewis and Clark as they journeyed west.

This bean is hardy and keeps its shape when baked.

Shop now for Organic Arikara Yellow Beans!

A recipe from Georgie of Willowood Farm.

See the Braised Arikara Yellow Beans with Rosemary and Vinegar recipe here!

Made on the Island of Orcas.

What do we love about this furikake? The kelp imparts the salty sea and the nettle adds a hint of vegetable. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes.

It adds an additional layer of flavor and a lot of healthy goodness at the same time.

If you like furikake, you will love this Landsea Gomasio. My favorite way to consume it is to pour a little bit into the palm of my hand and toss it back into my mouth! This is my go-to nighttime snack food.

Shop now for Landsea Gomasio Nutritious Sea Blend!