Thankful for Purple Pie

As we are now a week from Thanksgiving and finalizing exactly what we are going to cook and feast on for the holiday of thanks (myself included), I can’t help but share what I plan to serve for dessert at my Thanksgiving dinner. First, a little background. Obviously, I love vegetables. In fact, for a few Thanksgiving dinners in the last decade, I prepared and served more than 10 (yes, 10) different vegetable dishes. Admittedly, 10 was probably a bit much. In the last few years, my daughters, Alex and Sophia, have joined me in my cooking adventure. So it’s become quite fun to hang out in the kitchen while preparing dinner. Each year we make a few family favorites—roasted root vegetables and Stokes Continue Reading

I Want to Know What’s in My Food

I remember 20 years ago when the FDA launched the “Nutrition Facts” label in its current version. I was in charge of packaging at my company and the thought of having to change all of our packaging to include Nutrition Facts panels, plus performing all the nutritional analysis to get accurate information, was a bit daunting. I remember thinking, “Why are they doing this? This is going to cost us a fortune and will consumers even read it, anyway?” That was definitely 1990s thinking on my part. Over time, I … Continue reading

My Accidental Culinary Tour of Copenhagen

Last week, I was fortunate enough to spend eight days on vacation in Copenhagen, Denmark. The original purpose of my trip was to spend time with my youngest daughter Sophia and another family. But we ended up having a grand culinary adventure due to my good fortune of having foodie friends! Well, I’m here to tell you that because of my many new tastes and sensory experiences, I would highly recommend an extended visit to Copenhagen to anyone who is open to explore and be surprised. It started four months … Continue reading

Meet the Intern (no, not Robert DeNiro)

This is the sixth year that Frieda’s has hosted an intern from EARTH University in Costa Rica. (Remember Isaiah from last year?) Every third-year student from this amazing international university gets to spend four months interning at a company somewhere around the world as part of the university’s learning by doing philosophy. Our intern this year is Rumbidzai Hove. Twenty-two-year-old Rumby — pronounced room-bee — is originally from Zimbabwe. She and her brother were raised by a single mom. Before Rumby moved to Costa Rica for her four-year college education, … Continue reading