Women Making History
March is a time to celebrate the women who made history in the culinary world, since March is Women in History month, and March 8th is International Women’s Day. What [...]
Culinarily Speaking
As anyone knows, who you interact with – at work, socially, family, eating out, etc. – influences how you talk. In academia the fancy word for this is “discourse communities.” [...]
Small Businesshood
At the start of the new year, a New York Times article appeared highly critical of the restaurant world and fine dining. (“Noma, Rated the World’s Best Restaurant, Is Closing [...]
Leftovers, Food Value + Infinite Soup
In the perennial Christmas movie A Christmas Story, a pack of neighborhood dogs ruin the family patriarch’s Christmas Day by eating a holiday turkey the father was looking forward to. [...]
Timing + Temperature
Chef Becky was asked to contribute her sentiments in an article for Eat This, Not That from a Chef's perspective. She offers her advice on ordering dessert when dining out, [...]
Spread the Goodness
Bex Kitchen is located in the heart of farming country, surrounded by apple orchards, dairy, cattle & wool farms, along with cider mills and fruit and vegetable growers. Readily available [...]
Vegan or Fun Salads?
The early origins of Bex Kitchen produced vegan colorful salads which grew in popularity since their inception over ten years ago. Some of Bex's first catering jobs referred to these [...]
Falling for Apples
It’s apple season and apples are intertwined with the agricultural roots and heritage of this region. Apples play an integral part of Bex Kitchen too. You can attribute Chef Becky’s [...]
Raising the Bakes
Have you tried a Bex Quiche? Then you know all the love and wholesome ingredients that go into making it so great. Our quiches start with a handmade flaky crust [...]
