Comments for Blanched and Shocked

Comment on Yummy Results from Rebecca Reilly’s Gluten Freedom Class by Doris Kickham

Doris Kickham — Mon, 10 Jun 2013 16:54:06 +0000

I purchased Rebecca’s booklet, “Great Gluten-Free Goodies”, back in 1996 when I was diagnosed with Celiac Disease. I make many of her recipes. I still have a problem with cakes that rise very well, but once out of the oven, sink too much. What can I add? My flour is a combination of brown rice, tapioca starch and potato starch with a teaspoon of potato flour per cup. Help, please!

Comment on Rosemary Serviss, NGI Placement Director, Discusses Some of Our Most Popular Internship Sites by dawn sandoval

dawn sandoval — Fri, 31 May 2013 04:57:27 +0000

Happy to have just found this blog:) gonna catch up on whats been happening at NGI

-dawn CTP66

Comment on Author Lorna Sass donates treasured cookbooks to the Natural Gourmet Institute’s library by Annemarie Colbin

Annemarie Colbin — Sat, 11 May 2013 21:44:59 +0000

! AC!!

Comment on Natural Gourmet Founder Annemarie Colbin reaches out to Dr. Mehmet Oz on the value of organics by Mary Sjoberg, R.Ph.

Mary Sjoberg, R.Ph. — Wed, 16 Jan 2013 14:34:17 +0000

Thank you so much for your article. I have followed your sage advice for at least 20 years. You were my first nutrition mentor and your common sense approach continues to guide my outlook. I agree with you. I think the differences in price are often pennies and not worth the up front “savings” with the health risks we take in exposing our own bodies and planet to the environmental toxic load. We forget to look at the underlying and long term costs of poor quality food. Unfortunately, because we have “bought” into mass-produced subsidized big farms and big pharma, Americans think food should be cheap. My husband and I have also had financially challenging times, but have not skimped on food quality. There is nothing cheap about cheap, mono-crop, mass-produced food. We are becoming a sicker nation at the hands of poor government policy and corporate monoliths.

Comment on Alumnus Bevin McNulty Opens Gluten-Free Bam Bam Bakery by Beth

Beth — Tue, 08 Jan 2013 22:12:03 +0000

So glad you are out there! We live in Boothbay and are gluten free cause one of us has celiac’s disease. We both eat this way……it’s just easier!

Comment on Our grad/correspondent Dr. Colin Zhu reporting from WellBeingMD Center for Life by Trudi Thomas

Trudi Thomas — Sat, 29 Dec 2012 16:43:42 +0000

Thank you Dr. Principe – This video of yours was a real present for me before we come to the new year 2013. One of the best things I did in my life was going back to school at the age of 54. I was the oldest student at the Natural Gourmet Cooking School in New York City. I’m in my 70′s now, go to Zumba 2x a week, Yoga 2x and in summer kayaking every Thursday with a group of friends. I love shopping for good food, love cooking it and eating it.

Comment on Our grad/correspondent Dr. Colin Zhu reporting from WellBeingMD Center for Life by janice esposito

janice esposito — Fri, 28 Dec 2012 22:39:57 +0000

Love this. I am a graduate of The Natural Kitchen Cooking School and also a nurse. I wish tons of more Dr’s would get on board with you. It is the only way to get back to good health. Thank you for all you do.

Comment on Natural Gourmet Founder Annemarie Colbin reaches out to Dr. Mehmet Oz on the value of organics by L.A. Baker

L.A. Baker — Tue, 11 Dec 2012 07:54:18 +0000

With all due respect to your area of expertise — I simply can’t get caught up in the organic thread with which you are sewing your perspective Perhaps it is as much your tone as anything.

I read the piece very carefully — and, frankly, I find it quite condescending. As a writer myself, I sense you’re using Dr. Oz’s piece–( and his well honed skill at connecting with the masses who are most assuredly,in need of dietary / health behavioral changes –, merely as a means to sell your point of view. It is a well worn blog technique. Perhaps it sells to the faithful. However, not to the savvy, media literate.

Incidentally, there still *is famine. And while it would be lovely to be able to commit totally to pure and/or organic foods. It is simply beyond unrealistic. ..

.lahb *independent eater* @ NYc…

Comment on Natural Gourmet Founder Annemarie Colbin reaches out to Dr. Mehmet Oz on the value of organics by Susan Baldassano

Susan Baldassano — Fri, 07 Dec 2012 18:46:29 +0000

Always great to hear whay you have to say about important subjects concerning food and health-Sue

Comment on Natural Gourmet Grad Kat Turner’s Private Chef Roadie Gig by kimberli schuman

kimberli schuman — Tue, 04 Dec 2012 04:44:55 +0000

Hi I have been in the chefing biz 32yr. Private to hotels…a lot of catering. I have worked with some powerful people. I now also work as a massage therapist..and work with nutrition. I would love to work on a private tour,but I don’t know the best way to contact persons hiring for tours. I have worked backstage for many shows in so.Fla and Luv the work.Is there any agencies or persons that I can contact? Thanks for your time. Chef Kimberli