About Wood Choices
by Dr. Gary Farr 8/16/2002
Wood smoke gives barbecue that barbecue flavor. The choice of wood is very important to add that special flavor. Mixing of these woods for a unique flavor is also a "good thing". These are our wood suggestions.

Cooking Substitutions
by Dr. Gary Farr 8/13/2002
We realize that our patrons are from all around the world and unfortunately we don't have access to all the same products and this makes cooking difficult. This information should make the task of substituting what you have for what you need a little easier.

Food & Liquid Conversions
by Dr. Gary Farr 8/29/2002
If you're searching for those difficult to find conversions, here they are.

Food Dictionary
by Dr. Gary Farr 8/13/2002
Terms used in cooking that you may need to know.

Rutgers University Study Comparing Organic versus Commercially Grown Foods
by Dr. Gary Farr 2/13/2002
It's no wonder our population is nutritionally deficient. We wouldn't think about putting poor quality fuel in our autos because they would sputter and cough; eventually we'd need a tow truck. But that's essentially what you're doing if you buy commercial food. What's commercial food you ask? Your typical middle class grocery store.

What are Vitamins?
by Dr. Gary Farr 10/14/2006
Essential to life, these thirteen organic compounds perform dozens of vital jobs in the body. Vitamin entered our vocabulary only in 1912, when the first one thiamin or B1 was isolated. We now know that some of the devastating diseases of the past beriberi, rickets, scurvy were nothing more than acute vitamin deficiencies. Read more . . .

What is A Serving?
by Dr. Gary Farr 11/16/2002
You want to eat healthfully, and you're choosing the right foods. Is that enough? Not quite. You also need to know how much to eat. After all, even too much of a good thing can result in extra calories and unwanted weight.