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Lemon Ginger Glazed Pumpkin by FLT co-founder Donna Lo

Autumn is here, with the abundance of all sorts of delicious squash in the markets.  I am always on the look out for delicious ways to enjoy squash.  In the recipe below, I combine one of my favorite cold-weather non-caffeinated organic herbal tea blends, Lemon Ginger, with pumpkin (which can be replaced with any kind of squash or root vegetables like sweet potato) for a comforting (with a bit of a kick!) side dish, or snack, perfect for autumn.   Ingredients: 1 pumpkin  (3-4 lbs), cut into wedges with seeds removed 1 tbsp olive oil 1/2 tsp salt 2 tbsp ground Lemon Ginger tea blend in a tea bag 1 cup water 1 cup brown sugar 1/2 tsp chili flakes ...

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Crazy Love (by guest blogger Heidi Dixon Kwon)

Voices overlap as our rented van zips through the rainy streets of Seattle. My dad is driving and everyone else is joining in as the chorus of backseat drivers: “Take a left here!” “There’s a spot over there!” “Turn your wheel more to the right!” “Watch out there’s a car here!” There are eight polarizing personalities confined to this van, embraced only by blood and marriage, and it’s absolute chaos. My family is spread across the United States; most are sprinkled across the west coast, while a handful of us live in the east coast. It’s a rare treat when we get to be in the same city, but it can also be strenuous. Time spent with my family, like...

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TEA MAKERS PROFILE: WRITER & PROFESSOR JEN

At Far Leaves Tea, we call those who drink loose leaf tea, Tea Makers, because they don't just drink tea as a beverage.  They take the time to make and experience loose leaf tea through the numerous different infusions as the tea leaves unfurl.  In the spirit of learning more about how these Tea Makers began their tea journey and their tea rituals, we are, of course, sitting down and having tea with them.   Following chef Mark Gordon as our first Tea Maker Profile guest, we were excited to invite our long time fan Jen, writer and professor of journalism, join us for a tea dialogue on her loose leaf tea journey. Q: Why do you drink loose leaf tea, Jen? A:...

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Happy Now (by guest blogger Heidi Dixon Kwon)

Being the wife of a medical student means embracing delayed gratification, being flexible with unaligned schedules and acclimating oneself with lonely nights. Perhaps these challenges are simply realities for the average adult… but, I’m not sure. I’m still pretending to be one. However, what may be a bit more unique to ‘the life of a pupil’ are the lofty dreams and hopes that many students and student-spouses cling onto as they look toward their post-graduation life. Those elusive, fanciful dreams about being able to afford organic olive oil, bakery bread and brie cheese without having to double check our bank statements whilst in the checkout line. Or the anticipation that one day, we’ll own a car where the passenger door locks and unlocks without us having to...

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Tea Makers Profile: Executive Chef Mark Gordon

At Far Leaves Tea, we call those who drink loose leaf tea, Tea Makers, because they don't just drink tea as a beverage.  They take the time to make and experience loose leaf tea through the numerous different infusions as the tea leaves unfurl.  In the spirit of learning more about how these Tea Makers began their tea journey and their tea rituals, we are, of course, sitting down and having tea with them.   We are fortunate to have chef Mark Gordon, executive chef of San Francisco's Rose's Cafe, Rose Pistola, and Terzo, be our first Tea Maker Profile guest.  Below was our tea dialogue where he shared the why's and how's of his loose leaf tea experience with us. Q:...

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