Carrie Saum

I have a thing for a certain Asian-inspired restaurant chain. Their food isn’t Michelin-starred, and doesn’t often make it into my regular rotation for eating out because, well, we don’t eat out much, and I like only a few things on their menu.

I do this thing that I'm really proud of: 

I eat leftovers.

One of the very best gems my friend brought to me were these goat cheese medallions. I couldn’t wait to try them and now share them with you.

We're in flu season hell! In fact, according to, uh, science, it’s one of the worst seasons we’ve seen in the last 10 years.

This is by no means a comprehensive list of internalized toxic beliefs, but it’s a start. Keep fighting the good fight, friends.

Fennel is one of the food world's unsung heroes. It is crunchy, a little sweet, fragrant, and has a distinct flavor that brings a little zing with it. Summer demands it, so get your tart and tangy fennel slaw on.

Can we talk about self-care for a hot minute?

I kind of hate it.

I’m writing this, and I don’t even fully know how to tell you to slow down during your busy life because the truth is, I’m learning how to do this myself.

Last year, Ashton Kutcher tweeted about the Teal Pumpkin Project for Halloween. The food allergy community lost its damn mind in the best way.

Many years ago, I became pretty alarmist about all of the chemicals I was coming into contact with on a daily basis.