A Healthy Pace
“Auld Lang Syne” is an old traditional song that was orally shared until a Scot named Robert Burns sent it to a Scottish museum in the late 1700s. It gained [...]
A Look Back and Forward
The folks at Pitchfork, that avant-elite magazine of hipster kinds of music, got very into lists at one point. It sort of rubbed off on the world. A new word, [...]
The Chris Kringle Libation
At Bex, we are always whirling in a tornado of food trends, ideas, and inventions. We pay attention to trends but try to avoid pretentiousness and complicated trends. A fun [...]
Connecting and Re-connecting
The holidays can be a stressful time. Whether it’s a certain tension or “vibe” we feel out in the world, self-imposed, or both, we’ve come to accept that the holidays [...]
A Holiday Classic Dish
Nothing says “holiday classic” like Beef Tenderloin. After the turkey madness of Thanksgiving, eating at the holidays opens up a bit more versatility: some families go ham, some keep it [...]
The Dark Glow
The Gallery at Bex is excited to host a new artist in the gallery space next month. Andrea Kelly’s art will begin hanging in January, with an opening reception on January 11th [...]
Native to the Core
We briefly touched on Native/Indigenous Month in the US earlier, but let’s take a deeper dive. All of November celebrates Native American heritage, whether you’re 100% or just a smidgen. [...]
Crack Open the Egg, Part 2
In “Crack Open the Egg, Part 1” we looked at the amazing superfood the chicken egg. Let’s pause for a second and put the magnifying glass to the term superfood: [...]
Crack Open the Egg
Get eggs static over the edible egg Ever since early humans started stealing eggs from egg-laying creatures we’ve realized how good they are. Packed with protein, choline, and vitamin nutrients, [...]
Language and Food
Along with the general changes rapidly happening to the English language, a fair amount of this impacts how we talk about food – and food, as the delightful, astute family [...]
