Maybe everything is bigger in Texas. But, when it comes to lettuce, Chef Matt Schaefer has a soft spot for the little guys.
He has a particular penchant for The Chef’s Garden ultra-sized lettuces. But you’d be hard pressed to nail him down on a single favorite variety.
“I like to mix them up, mainly for color, to give people something different than what they’re used to,” he said.
Mother Nature rules the weather, but that doesn’t mean she can’t use a hand now and then.
A study published in ScienceDaily.com in March 2018 shares the exciting news that a compound found in beets could actually “slow the accumulation of misfolded proteins in the brain, a process associated with Alzheimer's disease.” Studying this compound, scientists say, could be a foundational step to developing drugs that could “alleviate some of the long-term effects of the disease, the world's leading cause of dementia.”
People with larger brains, studies have shown, have better ability to think. That’s the simple way to say it, and now here’s a more detailed explanation from a scientist involved in research on the subject. “People with greater brain volume,” says Meike W. Vernooij, MD, PhD, of the Erasmus University Medical Center in Rotterdam, the Netherlands, “have been shown in other studies to have better cognitive abilities, so initiatives that help improve diet quality may be a good strategy to maintain thinking skills.”
If lettuce can be breathtaking, then this lettuce is breathtaking. Gazing over the rolling expanse of colors and meticulous order in The Chef’s Garden’s lettuce fields is a wonder to behold.
Chef Matt McMillin is constructing a bacon, lettuce and tomato sandwich with the tenderness and care it takes to swaddle a newborn.