Gluten-free (GF) diets can be costly. The availability of GF foods in the marketplace is on the rise, however, the market prices of many of these products make them inaccessible to those on a budget.Read more »
Finding healthy, grab-and-go snacks can be challenging for the gluten-free eater. Gluten is pervasive in most packaged snack foods.Read more »
Aduki beans, otherwise known as azuki or adzuki beans, are small red beans cultivated throughout East Asia.Read more »
Turmeric, a member of the ginger family, is a vibrant yellow spice that has been a core component of Indian medicine for centuries.Read more »
Ginger is a root that is used in many culinary as well as medicinal applications.Read more »
Berries are ubiquitous in Seattle during the summertime. Blackberry bushes explode out onto the Burke Gilman trail. Large plastic buckets accompany the masses as they head into Magnuson Park. Red, blue and purple hues are ever-present at the farmers' markets.Read more »
A misperception exists that seaweeds are inedible and difficult to incorporate into the daily diet. In fact, they are one of the most versatile foods, providing abundant flavor and a natural source of salt to many different dishes.Read more »
David Tolmie, BS ('06), MLIS, combines psychology and technology skills to help students navigate the fast-changing world of evidence-informed medicine.
Coquina Deger, MBA, and David Siebert fill key roles as part of President’s Cabinet
Herbal sciences students cook up foods with love -- and health-giving herbs -- in a popular lab class.
Bastyr University Nutrition Faculty Member Receives Prestigious State Honor
The public is invited to a free community event to explore Bastyr University’s teaching clinic
Teaching clinic earns second consecutive year of stellar results in regional patient satisfaction survey