Yammin’ It Up
There has long been confusion and debate about sweet potatoes and yams, but they are two different things. Ipomoea batatas is the Genus species for the sweet potato plant, whose [...]
To Meat or Not to Meat
Being a vegan in America once meant being on the very outskirts of society. Appropriately, southern California punk band Vegan Reich – not in any way fascistic, just militant – [...]
Bourguignon, Two Ways
Bourguignon is a classic French stew made from prized beef and wine from the Burgundy region of France. It is thought that Beef Bourguignon began as a peasants’ dish, dating [...]
Eating a Rainbow, and the Role Ube Plays
Ube – pronounced “ooo - bay” – is shorthand for the purple yam, Dioscorea alata. Boiled and mashed, it becomes a tasty paste that is almost as synonymous with Filipino [...]
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 [...]
