UBCNews - Food & Beverage

Every Easter, someone ends up standing in their kitchen at 8 a.m., surrounded by three pans of sweet food, nothing green in sight, and guests arriving in an hour. The table looks full, but something feels off, and that feeling doesn’t go away when everyone sits down to eat.

So today we're tackling something that can really make or break your homemade pizza—wood-fired oven temperatures. You know, it's one thing to own a great oven, but understanding how to manage the heat? That's where the magic happens.

There is a plant so nutritionally loaded that NASA researchers have considered it as a food source for long-term space missions, and there is a good chance it is floating in a pond near your house right now.

Most people in the West only know duckweed as that green film sitting on top of a neglected pond. That association makes it almost impossible to take food seriously as food, which is exactly why it has stayed off most people’s radar for so long. But that surface-level impression has very little to do with what the plant actually contains, and the gap between perception and reality here is wider than you might expect.

So why hasn’t duckweed made it onto plates in the West yet? The honest answer is that the barrier is mostly psychological, though there are real safety considerations worth understanding too. Duckweed growing in unmonitored water absorbs whatever surrounds it — heavy metals, pesticides, pathogens. Wild harvesting from unknown ponds is genuinely risky, and no preparation method fully fixes contamination that starts at the source. So the first rule with duckweed is simple: where it comes from matters more than almost anything else.

There is also something called calcium oxalate, which certain duckweed species carry at higher concentrations than vegetables like spinach or Swiss chard. The good news is that research from the Missouri Botanical Garden found that growing duckweed in low-calcium water for a short period can meaningfully reduce those levels, which means cultivation conditions are actually a controllable variable. Neither of these concerns makes duckweed off-limits, but they do make sourcing and preparation steps you cannot afford to skip.

Now, here is where it gets genuinely interesting. Duckweed protein content ranges between roughly twenty percent and forty-five percent of dry weight, depending on species and growing conditions. A randomized controlled trial published in Clinical Nutrition tested thirty grams of protein from Wolffia globosa, one of the most nutritionally dense duckweed species, and found that the essential amino acid response it produced was comparable to cheese and peas. That is not a small claim. That is a tiny aquatic plant going head-to-head with conventional protein sources and holding its own.

But protein is just the starting point. Duckweed also contains all essential and conditional amino acids, vitamins A and B complex, iron, zinc, dietary fiber, and polyphenols with antioxidant and anti-inflammatory properties. For anyone eating a plant-based diet, the vitamin B-twelve finding is probably the most significant detail in the entire nutritional profile. B-twelve is notoriously difficult to get from non-animal sources, and that same clinical trial confirmed that Wolffia globosa significantly increased serum B-twelve concentrations — outperforming both cheese and peas on that specific measure. That result alone sets it apart from most plant proteins currently on the market.

On top of all that, duckweed contains lutein and zeaxanthin, two carotenoids associated with eye health and reduced inflammation. NASA-funded research found that simply adjusting light intensity during cultivation could increase zeaxanthin levels in the plant, which suggests there is still a lot of nutritional potential being uncovered.

So how do you actually eat it safely? Start with duckweed that was grown in clean, controlled conditions — either a commercial product or a carefully managed hydroponic setup of your own. Rinse it thoroughly in fresh water before doing anything else. From there, the preparation method you choose directly shapes both the safety and the nutritional outcome.

Boiling duckweed and then changing the water before consuming it reduces calcium oxalate and kills bacteria, making it a reliable starting point for anyone incorporating it regularly. Blanching followed by sun-drying concentrates the protein and increases zinc and iron content compared to other drying methods.

Freeze-thawing preserves higher protein levels in the solid portions of the plant, while boiling increases the phenolic content and antioxidant activity in the liquid. And for anyone focused on maximizing protein absorption specifically, mechanical crushing and cell wall rupture techniques improve how much protein the body can actually pull from the plant. Review literature puts duckweed’s protein digestibility at approximately eighty-nine percent, which is a strong figure for any plant protein and confirms that the preparation method changes the outcome.

Once it is prepared, working duckweed into meals is straightforward. It has a mild, neutral flavor, close to romaine lettuce or light leafy greens, so it does not overpower other ingredients. It blends well into smoothies, holds up in soups and bread dough, and works as a salad or dressing addition. Some commercial producers sell it frozen in small cubes, which makes daily use much simpler without any extra preparation effort.

One safety note worth flagging separately: the European Food Safety Authority reviewed duckweed powder as a novel food and raised a concern about manganese intake at certain high-dose levels. That finding applies to concentrated supplement formats, not to eating duckweed as a vegetable within a normal, balanced diet. The distinction matters because general warnings about duckweed safety often do not make that separation clear.

The broader picture is also shifting. Consumer research from Wageningen University found that people with no prior exposure to duckweed as food were open to eating it once they understood the benefits, and rated it more favorably than alternative proteins like insects or algae. Click on the link in the description for a full breakdown, including sourcing guidance and preparation details.

Hello and welcome. Well, spring has officially sprung and with it a renewed urge to put a healthy diet front and center. So why is spring a Natural Reset for our Nutrition?

Research from the American College of Gastroenterology estimates that bloating affects between 10 and 25 percent of adults in the United States. Combined with seasonal fatigue and heavier winter diets, this digestive discomfort often encourages individuals to explore foods and beverages that feel lighter and easier to digest.

It is unsurprising, therefore, that spring detox drinks have gained popularity partly as they combine hydration with nutrient-dense ingredients that are simple to prepare. Smoothies, infused waters, and blended juices allow seasonal fruits and vegetables to be incorporated into daily routines without complicated preparation.

Despite the popularity of detox beverages, confusion frequently arises around what ingredients actually support balanced nutrition. Some recipes rely heavily on sweet fruit juices, which may increase sugar intake without delivering meaningful nutritional variety. Others focus on restrictive detox claims rather than balanced hydration and whole foods.

Another common issue involves ingredient complexity. Many recipes include specialized powders or supplements that are difficult to source or expensive to maintain in a regular diet. As a result, for many households the most practical detox drinks rely on fresh produce that is widely available during the spring season.

A balanced approach typically prioritizes ingredients that naturally support hydration, digestion, and micronutrient intake while remaining simple to prepare.

Seasonal produce offers several ingredients commonly used in refreshing spring beverages. Each provides different nutritional benefits and contributes distinct flavors.

Citrus Fruits like lemons, limes, and oranges are among the most widely used ingredients in detox drinks. Citrus fruits contain vitamin C and natural acids that contribute bright flavor while encouraging increased water consumption. Lemon water, citrus smoothies, and infused waters remain popular options during the spring months.

Cucumber is composed of more than 90 percent water, making it one of the most hydrating ingredients available for detox drinks. Its mild flavor pairs well with herbs and citrus, and cucumber is often used in infused water recipes designed to support hydration throughout the day.

Fresh ginger root is frequently included in detox beverages due to its strong flavor and traditional use in digestive wellness. Ginger blends well with citrus, apples, and leafy greens, creating drinks that balance sweetness with mild spice.

Leafy Greens, the most popular being spinach and kale, are commonly used in detox smoothies because they add fiber and micronutrients without dominating flavor profiles. When blended with fruits such as pineapple or berries, leafy greens contribute nutritional value while maintaining balanced taste.

Fresh Herbs such as mint and parsley provide aroma and brightness in detox beverages. Mint is especially common in infused water recipes, while parsley can be combined with citrus and cucumber in green juices.

So what are some Simple Preparation Methods for Detox Drinks?

Choosing among these methods often depends on the intended purpose of the drink, whether hydration, meal supplementation, or flavor variety.

Spring detox drinks show how seasonal ingredients can be incorporated into daily routines with minimal effort. Hydrating fruits, crisp vegetables, and aromatic herbs create beverages that feel refreshing while contributing vitamins, minerals, and hydration which are easy to digest and pleasing to the palate.

For individuals exploring seasonal recipes or simple beverage ideas, spring produce offers a wide range of ingredients that can be combined into drinks supporting balanced nutrition and everyday wellness. So which ingredients will you use in your first detox drink of the season? Whatever it is, keep it fresh, natural, and delicious! Until next time, cheers!

Most people eating a teriyaki chicken bowl right now have no idea whether it's actually helping their health or quietly working against it — and the answer isn't as straightforward as most nutrition content makes it seem.

Commercial garlic farming has a reputation for being one of the most profitable small-acreage crops in American agriculture. And that reputation is well earned. But the numbers vary wildly depending on how an operation is set up, so let's break it down.

A well-managed garlic farm can net anywhere from five thousand to forty thousand dollars per acre. That is a massive range, and the difference comes down to one thing more than anything else. The sales channel.

Wholesale buyers pay two to four dollars per pound. Farmers market customers pay eight to fifteen. But seed garlic buyers, meaning other growers purchasing premium planting stock, pay ten to twenty-five dollars per pound. Same crop, same acre, completely different revenue.

Variety selection feeds directly into which markets a farm can serve. Hardneck garlic seed varieties like Music and German White are the most sought-after planting stock available. They produce big bold flavors, garlic scapes as a bonus crop, and command top dollar from specialty buyers. Softneck garlic seed varieties like Inchelium Red and Nootka Rose store for eight to twelve months, which makes them much better suited for retail and wholesale channels.

Here is where the real numbers come in. Small operations under two acres selling direct can gross sixteen thousand to sixty thousand dollars per acre. Profit margins of forty to seventy percent are realistic once things are dialed in. Medium-scale farms on two to ten acres typically see net margins of thirty-five to fifty-five percent through mixed sales channels. Larger operations over ten acres shift toward wholesale with net margins of thirty to forty-five percent.

One cost that surprises nearly every first-year grower is seed garlic. Depending on variety and spacing, seed alone can run eight thousand to more than sixty thousand dollars per acre in year one. That is why experienced growers save thirty percent or more of each harvest as seed stock. It is the single most important practice for improving economics over time.

Certified organic garlic seed production is worth serious consideration. Certified organic garlic sells for two to three times conventional prices. The biggest trade-off is weed management. Organic operations should plan for fifty to one hundred plus hours per acre of hand weeding. It is real work, but the premium more than covers it.

Smart operations also tackle seasonality head on. Products like certified organic freeze dried garlic, fermented honey garlic, and organic garlic growing kits keep revenue flowing year-round instead of depending entirely on the summer harvest window.

For the full breakdown including planting schedules, variety comparisons, and scaling strategies, visit basaltic farms dot com. The commercial garlic farming guide draws on six years of certified organic production experience from the team at Basaltic Farms in Northern California.

Whether you’re planning to host a dinner for two or a dinner for 20, Newport Beach has no shortage of dining spots to choose from. Enjoy a romantic, candle-lit dinner at the docks, or add an exotic flair to your corporate function with catering from the top Mexican restaurants in the area - either way, you and your guest(s) are sure to have a fantastic time this Valentine’s Day.

Food is a big part of Newport Beach, but it’s not the only thing this coastal paradise has going for it. Honestly, you can’t visit the place without going to at least one of its beaches! And of course, there are plenty of other activities to indulge in during the day. Shopping, coastal tours, whale watching, water sports, spa treatments… The list goes on!

At such an active harbor, there’s bound to be something that will help you transform any outing into a romantic getaway or a fun family trip.

Of course, you’ll eventually have to eat, and you’re spoiled for choice when it comes to cuisine.

If you want something classy with a view, try out The Dock, an old favorite known for its comfort food. For a more high-end dining experience, there’s also The Winery Restaurant & Wine Bar, which can offer you a whopping 650 wines to choose from!

Looking for a mix of Japanese and fine dining? Nobu Newport Beach is the perfect choice. This globally renowned restaurant boasts a unique fusion of Japanese and Peruvian flavors, offering sushi lovers a taste that they will remember!

And if you’re on the hunt for authentic Mexican food, you’re in luck. El Mercado Mexican Kitchen offers a range of Mexican dishes suitable for a variety of courses. Its appetizers include classics such as ceviche and quesadillas with guacamole, pico de gallo, and sour cream; diners can also choose from its range of soups and salads, including the Chicken Tortilla Soup with epazote, Oaxaca cheese, and tortilla strips; and the Caesar Salad, which features grilled romaine, red cabbage, and sumac with Peruvian sweet drop chili and cotija cheese.

For main dishes, the restaurant offers entrees like Branzino, an adobo-roasted cauliflower dish with potatoes, sundried tomatoes, and pineapple mostarda; the Carnitas Plate, slow-braised pork shoulder with salsa verde, pickled onions, and cilantro served with freshly pressed tortillas, rice, and beans; and Enchiladas, with the option of vegetarian, cheese, chicken, asada, shrimp, or carnitas as toppings.

All the aforementioned dishes are available for catering. If you want to plan something special for your family, friends, or employees on Valentine’s Day, just give El Mercado Mexican Kitchen a call!

And if you’re single, don’t worry. You don’t have to have a partner to enjoy some good food. Visit the link in the description to book your table today!

If there is one decision that can make or break a commercial garlic operation before a single clove hits the ground, it is ordering the right amount of bulk seed garlic. Order too little and planting crews run out of seed with empty beds still prepped and waiting. Order too much and thousands of dollars in capital sit in storage. Either way, it is a costly mistake.

You've probably heard it a thousand times: red meat is bad for you, steak will clog your arteries, beef has no place in a healthy diet. As someone who's spent years working with quality cuts in Burlington kitchens, I can tell you these blanket statements drive me absolutely crazy because they miss the entire point about what actually matters when it comes to beef and your health.

You're standing at a steakhouse menu right now, and you've narrowed it down to two options that everyone seems to love—ribeye or filet mignon. Both cost more than you'd normally spend on dinner, so you really don't want to regret this choice. The waiter's coming back in about thirty seconds, and you're still stuck because, honestly, you're not sure what makes one better than the other.