Once upon a time, in the 18th century, farmers placed a live brown common frog, the Rana Temporaria, into a bucket of fresh milk.

The dairy farmers used this as a practical method to slow the milk from souring too quickly helping preserve their milk for market. Milk with a frog stayed fresh longer than an "unfrogged" milk and, as a bonus, the milk did not taste frog-like when the frog was removed.

Milk spoils mainly because bacteria multiply and ferment the lactose into lactic acid. Brown frogs secrete antimicrobial peptides through their skin. These peptides can kill or inhibit bacteria, including bacteria that cause milk to sour.

And a bonus is that the frog didn't need to move much because the chemicals naturally diffused into the milk. The frog needs to be alive though, which somehow is more appealing than not....

From prehistoric times to the middle ages, butter was extremely valuable for its calories and was used for trade and even paying rent. Thus, hiding it was a good tactical move, keeping raiders and tax collectors away.

Gaelic farming communities in Ireland and Norse-influenced populations in Scotland hid their butter in the bogs. Bogs are cold, acidic, and low in oxygen. Perfect chambers for hiding and storing butter.

Butter buried in bogs could last months to years, and in some cases centuries. So perfectly preserved, in fact, that a 2000 year old "bog butter" was found by archeologists.

Some believe that bog-stored butter developed a stronger, more complex flavor, similar to controlled aging. Sadly, we don't have a bog to test this theory, or frogs for that matter.

You are probably wondering how this all is related to dieting in January. It's not.

New Year's resolutions for me for the last few years have been getting healthier. I say that I have been successful in this venture...which I say to make me feel better.

January is the month of arranging my diet to reduce calories and increase flavor.

I also think about and look for what foods in history that have great flavor, benefits one's health and can transform to modern living.

Increasing the use of vinegar, new (to us), and the ever ending quest for more fiber.

Fiber is crucial for a healthy diet, essential for proper digestion, preventing constipation, and promoting gut health by feeding good bacteria, while also significantly lowering the risk of heart disease, type 2 diabetes, and colorectal cancer by helping control blood sugar, cholesterol, and weight. It keeps you feeling full, supports a healthy weight, and plays a role in immune and brain health.

Brain health is a good thing so I can remember the name of my favorite foods!

Click Here To See this week's good stuff!

I have always made my oats with raisins, but dried cranberries are a nice change. Blueberries, red walnuts, and bananas, too.

See the Pinhead Oatmeal with Dried Cranberries Recipe here!

Whether you soak them in gin made with juniper for drunken raisins or eat them out of the bag in the palm of your hand, these raisins are so much better than the raisins in the little box you had in your lunch at school!

Just a few are satisfying and good for your brain, and your teeth. too!

Munch on a bag of raisins to curb your candy desires!

When Thompson grapes dry, the high concentration of sugars produces nature's candy, called raisins, which are 70% fructose.

Raisins contain iron, vitamin C, calcium, boron (essential for bone health and osteoporosis prevention by helping absorb minerals like calcium and magnesium), kaempferol flavonoid (may reduce your risk for cancer and cardiovascular disease with its anti-inflammatory and antimicrobial agent), quercetin (antihistamine properties), catechins phytonutrient (may help to oxidize fat and improve your cognitive power!), and oleanic acid, which makes this candy a fighter of tooth decay by attacking the bacteria that causes cavities.

Golden raisins (which, because they are organic, are actually light brown) have more of the above than dark raisins, except for the nutrient that makes you smarter.

The difference in the raisins, dark (Thompson) and golden (White Muscat or Thompson), is the drying process. The dark is dried by the sun, and the golden are dried indoors, most often in ovens.

These drunken raisins for arthritis are NOT treated with sulfur dioxide to keep them light golden in color during the drying process—instead, they are lightly brown. (About 1 in 100 people have some allergy to sulfur dioxide.)

Drunken raisins for arthritis are an interesting cure, perhaps a bit like the snake oil of the Wild West; it has a strong following and is believed to help alleviate the pain associated with arthritis.

There is a lot of anecdotal evidence showing this to be true, with many people talking about how it works for them. And, there are others that poo-poo it, saying it's nothing but a placebo.

I suppose if it works for you, you might not care how these drunken raisins for arthritis work, right? Arthritis pain is like a cold 40 degree day in the Northwest, where your skin is warm but your bones ache and there seems like there is nothing you can do about it!

Drunken Raisins for arthritis is pretty simple to make; it just takes a little time. In a jar or dish that can be left open, place "golden" raisins and cover with gin that is made from juniper.

Let the mixture sit a week to a month to let all the alcohol evaporate, then eat about 8 raisins a day.

I had a friend who was in terrible pain, and when he started this process, I thought he was joking, thinking it was just a gin excuse until he told me that you wait until the alcohol is gone.

Perhaps the benefit is a combination of the ritual of taking matters into your own hands, the "golden" raisin's health benefits, and the juniper in the gin. Try it and let us know. It's only "golden" raisins and gin...either way, it can't be bad....

Shop now for Organic Thompson Raisins!

Think of Cinnamon, nutmeg, ground ginger, and vanilla. And cocoa powder!

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Shop now for Vanilla!

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It has been an on again off again relationship I have with the Oatmeal of Alford.

Let's face it, cooked oatmeal or porridge is a gloppy glutinous mess, and it is a taste you must acquire to love.

My first real exposure to oatmeal was through my grandfather, who had my grandmother make it for him every morning. It would soak in the pan overnight and then would be cooked in the morning.

I wasn't much of a morning eater and so I would sit at the table and watch him eat it. And every morning he would tell me how important it was to have a good breakfast.

I don't remember anything being added to the cooked oatmeal except a heavy dose of milk.

My grandmother thought it was gross and would never eat it.

He was an old man to me back then...the oldest person I knew. And he was wise about many things, though I never thought he was about breakfast. Until now.

In the late 90s Graham Kerr stopped by for a visit. It was memorable because I made him take off his shoes (we are a shoeless house) and he was appalled as had not checked his socks for holes before he left home (he did not have any holes).

I remember this not just because it was memorable, but because he autographed his cookbook to me "...what a lovely home. Tim made me take off my shoes...it was such a relief!"

Graham is a wonderful person, friendly, boisterous, full of vim and vigor along with a smiling cheery attitude!

And a total zealot of eating oatmeal everyday! He claims weight loss, heart health, and how important it was for him to have the ritual of every morning oatmeal.

I am not sure if any of this is true for me, but I am willing to take the leap and try anything to help me drop the pounds that jumped on me in the month of December. And the heart health can't hurt!

Shop now for GF Stone-Cut Oatmeal here!

I love you once, I love you twice, I love you (more than) beans and rice

Beans and Rice are simple, about as simple as life can be. And when done well, the two together work in perfect harmony, creating energy in the form of a complete protein.

I don't know beans about beans. I eat them and they are interesting to me. You might even say important. Meat, as I get older, has become less integral in my diet, almost non-existent. And when I do have it I want it to be perfect. Which is expensive and great is harder and harder to find.

Beans on the other hand are forgiving when cooking; a good soak overnight and enough time and you got beans. And you can do so much with them. Though my mind hasn't graduated to where beans are naturally paired with other food, I hope it will soon.

For now beans for me are chili baked beans, which I find is one of my go to comfort foods. There is something about cooking beans all day long, the wonderful combination of onions, garlic, and mustard; the smell grows and grows and fills the farm house with love.

And you can make beans and rice. What can be simpler and easier to make complete from meal than that? Beans are beautiful! And full of the all important fiber. Don't underestimate the importance of fiber in your diet.

Shop now for Beans here!

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!

One of the special qualities of the Tarbais bean is that they don't fall apart when reheated, all the whilst maintaining that melt-in-your-mouth texture. This also makes the Tarbais perfect for bean salads, and any soup or casserole that calls for white beans.

The cost of production is high, and the supply is limited every year.

With their balanced flavor, a thin skin, and a sweet, almost buttery flesh that is truly delicious.

Traditional recipes include garbure and cassoulet, and it pairs nicely with fish (seafood cassoulet with cod or tuna), for instance.

The history of French Tarbais Beans:

In the early 1700s, the bishop of Tarbes, a town located in the foothills of the French Pyrenees, had the chance to witness the cultivation of crops from the New World while on an extended stay in Spain. He was quite taken with maize and the many varieties of kidney beans.

Upon his return from Spain in 1712, he decided to introduce this bean in the Adour valley: the beautiful river originates in the Pyrenees, flows through Tarbes and ends its run in the Atlantic ocean near Bayonne.

The local farmers adopted the tasty crops with much enthusiasm in the plain of Tarbes. The bean that became most popular looked like a cross between a lima and a white kidney bean—it is flatter and shorter than a kidney bean and yet not as wide as a lima—and has been known forever since as the Tarbais bean.

Traditionally, the Tarbais bean grows jointly with corn: because the Tarbais is of the climbing variety, farmers would seed one bean and one corn kernel side by side so that the bean would use the corn stalk as a stake.

The arrival of intensive farming (hybrid corn varieties, machine harvesting, and all that) in the 1960s almost wiped out the production of the famous bean of Tarbes, it seems few had time for a bean that was harvested by hand.

Fortunately, the precious seeds were not completely lost and got transferred from one generation's bean patch to the next.

During the 1980s, a handful of farmers decided to jump-start the traditional production of the Tarbais on a larger scale in the terroir it liked best.

The Tarbais is still harvested by hand, only when it is at peak ripeness. This labor-intensive process is the only way to ensure the quality of the final product.

All the hard work has paid off: the "Label Rouge" was granted to the Tarbais in 1996, the first time the coveted recognition was awarded to a bean. It also benefits from an IGP (Indication Geographique Protegee), which specifies the exact area where it can be cultivated, essentially on the Adour plain of the Hautes-Pyrenees department.

Shop now for Tarbais Beans - Label Rouge!

Ahhh, the ethereal Cassoulet. The classic and complicated French recipe that, sooner or later, many advanced cooks try to conquer. There are many versions of cassoulet out there, some more complicated than others. This recipe is adapted courtesy of Food & Wine Magazine, and the famed Mediterranean cookbook author, Paula Wolfert. According to Paula, the dish gets its name from the pot it's traditionally baked in, the cassole, which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.

See the Paula Wolfert's Cassoulet Recipe here!

Vinegar has a long history dating back over 5,000 years, with its origins tied to the accidental fermentation of wine and other alcoholic beverages.

The term "vinegar" comes from the French "vinaigre", meaning "sour wine," as vinegar is essentially fermented alcohol converted into acetic acid by bacteria.

Ancient civilizations like the Egyptians, Greeks, and Romans used vinegar in cooking, for preservation, and as a medicinal tonic.

In medieval Europe, especially in castles and estates, wine often turned sour due to improper storage, naturally becoming vinegar, which was then repurposed for food, health remedies, and cleaning. By the 16th century, more refined production methods emerged, with balsamic vinegar being first produced in Italy.

Vinegars are widely used in culinary applications for their acidity, flavor, and preservative qualities. They are key ingredients in salad dressings, marinades, and sauces, adding tang and enhancing other flavors. Vinegars are also used in pickling, preserving vegetables and fruits, and as a deglazing agent for sauces and gravies.

Additionally, they help balance rich or fatty dishes, and are often incorporated into braises, soups, and stews for depth and complexity.

Different types of vinegar, such as balsamic, apple cider, and red or white wine vinegar, offer unique flavors, making them versatile components in both savory and sweet recipes.

Click here to see our selection of Vinegar!

This is a chicken and rice dish recipe where you need to "feel" your way as you go. Changing out and adding and reducing to match your palate. Use your instinct. You can't really overdo it.

See the Grilled Chicken with Rice and Vinegar Recipe!

This oak-aged Trio Red Wine Vinegar from Katz Farms takes two years to make.

This terrific vinegar is crafted using the traditional "Orleans" Method.

It's a blend of carefully selected vintages of Merlot, Zinfandel and Cabernet Sauvignon from the heart of one of the world's great wine appellations, the Sonoma Valley. "Trio" has been crafted to mirror the classic Meritage blends where small lots of selected red varietals are mixed to create wines of great structure and character.

The finished blend is well-balanced and full-flavored and retains the varietal characteristics of the grapes with nuances of cherry, raspberry and oak.

This vinegar will enliven your favorite dishes and create distinctive dressings and sauces. The Sonoma Trio is a favorite of many of America's top chefs. Try reducing it for sauces for meats or grilled peaches or figs, and use it in your next dressing.

Shop now for Red Wine Trio Vinegar!

A simple offering that provides you with a jumping off point for a more substantial dish, but serves well for a quick lunch by itself.

See the Katz Chickpea Salad Recipe here!

Fast, easy and traditional -- a perfect quick fix. Hardy and healthy, and perfect for a summer picnic or after skiing the slopes. Best to use European tuna as it is moister and packed in olive oil.

See the Tonno e Fagioli recipe here!

This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.

This sugar is from the southernmost island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.

This small island is just 1,270 hectares (3,138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.

The island is a destination for holiday makers and is known for its relaxing island life.

It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.

Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.

Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm.

Kokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.

Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.

To taste of Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.

It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.

How great is this? Pop some sugar and get healthy!

Shop now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!