Sunday, January 25, 2015

BreakthruRadio’s podcast interview of nwafoodie.

BreakThruRadio podcast Biology of the Blog with nwafoodie (c)nwafoodie Lyndi Fultz
"Is this mic on? Check 1, Check 2."
Hi friends,

Guess what? I did a podcast with NYC’s BreakThruRadio’s DJ Jess!  DJ Jess has a segment called Biology of the Blog that delves into her favorite blog discoveries and nwafoodie just happens to be one!

The fifty-minute podcast covers a wide range of music genres and peppers in the interview over two segments.  If you are a music buff, please listen to the entire piece and explore the site.  If you are interested in just the interview in which I talk about the Northwest Arkansas food scene and the evolution of this blog, drag your curser over to the 13:05 minute mark for part 1 and the 28:20 minute mark for part 2.  Listen, here.

Here’s a sampling of some of the topics we covered:

-       -The NWA food scene
-       -Local Chefs, The Hive, Chef McClure
-       -edible Ozarkansas
-       -My latest foodie finds
-       -Hello Cocoa
-       -Five Foodie Finds for Friday
-       -Evolution of the blog
-       -Local food trends I’m seeing
-       -My shift from gluten-free and dairy-free and its impact
-       -My simplicity of food philosophy
-       -The answer to “Does blue cheese go bad?”
-       -Recipes I’m currently crushing on
-       -NWA author, Lela Davidson’s Blacklisted from the PTA book and her PTA signature cocktail
-       -What “eating well” means to me
-       -What every foodie should know
-       -What is a foodie

BreakThruRadio podcast Biology of the Blog with nwafoodie (c)nwafoodie Lyndi Fultz


Thanks for getting this blog noticed!

Happy listening.

Eat well, my friend. Eat well.


Lyndi

Tuesday, January 20, 2015

Dear brands, thank you for the no-salt options.

Dear brands thank you for the no salt options (c)nwafoodie

Almost exactly one year ago Dennis’s entire family, including us, made a monumental shift in our eating patterns.

We started watching our sodium intake. 

Like a hawk.

My father-in-law started keeping his sodium levels down and naturally we all jumped in to do the same.  Dennis and I thought we were already on top of things as we only used sea salt for cooking and the percentage of processed foods in our pantry keeps dwindling down as we continue the quest to eat well.

Boy, were we surprised.

Do you know how much table salt lurks in processed foods?  Even the “good” ones?

Tuesday, January 13, 2015

Say hello to Hello Cocoa, a local craft chocolate company.

Hello Cocoa #local Northwest Arkansas chocolate bars (c)nwafoodie

Winner :: #2 Kaylin!

Recently a press release arrived in my inbox announcing the launch of a local chocolate company, Hello Cocoa, in Northwest Arkansas. “Awesome, it is about time” I said out loud to no one in particular as I read it.  You see, I had often wondered why our area wasn’t producing artisan chocolates. We are a hotbed of local entrepreneurs in many industries out here, including tech, social, retail, and food movements. 

So, I wondered… why not chocolate?

Immediately I wrote back, asking if the chocolate company would be willing to answer some of my pressing questions. Lauren Blanco, one of the six founding members of the company, was gracious enough to answer.   

Before we continue, does anyone want a Winter Wonderland limited edition chocolate bar for free?

Hello Cocoa #local Northwest Arkansas chocolate bars Winter Wonderland limited edition (c)nwafoodie


Monday, January 5, 2015

Roasting garlic is good for all the senses.

oven roasted garlic is good for all the senses main (c)nwafoodie

Ding.

The timer on the oven sings out and lets you know that it is time. Time to remove the roasted garlic.  Thankfully, you remember to stand back as you slowly open the oven door in a way that the wafting steam doesn’t blast you in the face. You close your eyes and breathe in. Deeply.  Is there anything that surpasses the heavenly smell of oven-roasted garlic? You see it in their faces as your family bounds into the kitchen, joy and anticipation dancing in their eyes. Excitedly they beg, what is that delicious smell?  You love to hear the giddy excitement in their voice, don’t you? You reach in to the oven with oversized mitts and inch the pan out slowly, almost ceremoniously, and place it softly on the stovetop.  They are gorgeous. The tops of the garlic gloves are bursting, ready for you to nudge them out of their little caves. And then, yes, the best is to come.  It is time to taste. Spread on warmly toasted bread; add to salad dressings or casseroles, or add to just about anything. Since you are the one who roasted them and created this sensual environment, it is only right that you get to lick your figures. 

One.
By.
One.

Friday, January 2, 2015

Apparently, January is a soup-prolific month.

January is National Soup Month (c)nwafoodie

In honor of National Soup Month (that would be now), I decided to browse the search bar on the ol’ blog and see how many soups we shared together over the years.

We had ten.

Ten!

Ten steaming bowls lifted up to the virtual nostril with eyes closed and then we deeply inhaled their liquid lusciousness. 

Lusciousnesses?

Mmmmm.

Good times.

Here they are, in no particular order.  I figured you might want some soup inspiration this weekend. Please share your favorite soups with me, too.  Cool?

1.

Creamy butternut squash soup (c)nwafoodie


2.


French onion soup (c)nwafoodie


Tuesday, December 30, 2014

The edible Ozarkansas winter issue is out!

edible Ozarkansas winter 2014 2015 issue Kids in the Kitchen Lyndi Fultz (c)nwafoodie


Can you hear me squealing with delight over the latest issue of edible Ozarkansas? The featured focus article is all about children in the kitchen and I wrote it!!!

I actually wrote the article a year ago but they saved it for this issue so that families could utilize the tips and tricks over the winter break.  I say “families” because I talked about how cooking with children is fun whether you are a parent, an aunt, an uncle, a grandparent, a foster parent, or a even a cousin.

Monday, December 22, 2014

The House of Webster in Rogers is 80 years young.

The House of Webster in Rogers Arkansas (c)nwafoodie

In 1996 we moved to Northwest Arkansas from the Central Valley in California.  If you think it was a culture shock, you’re wrong.  California was the cultural shock to me, having grown up in a quaint small town in the North Carolina piedmont region.

Before moving here, we got together as a family and talked about what we were each looking forward to with our move to Arkansas.  My mother-in-law was looking forward to living where there were squirrels (yes), Dennis liked the idea of going fishing without having to pay for it, and my dreams were focused on the perfect work environment: it would be in a cute historic downtown district within walking distance to shops, restaurants, and have a small town feel. 

It happened. I landed a job with a company whose local office was in historical downtown Rogers and it was magical.  Ivan’s Meat Shop was my local butcher, Poor Richards sold candy and coffee then, the original Crumpet Tea Room was alive and kickin’, and The House of Webster on North 2nd Street had their adorable little log cabin gift shop full of jams, jellies, and other gift stuffs.

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