Meet the Food Doctors

Hi there.

My name is Erin. I am an economist.

And my name is Cindy. I am a chemist.

We love food. In fact, it’s pretty much all we talk about.

We started this blog to share our love for food – good food. But we hope that you’ll also learn a little kitchen chemistry and everyday economics along the way.

Don’t be scared. It’s not scary. We promise.

In fact, there’s probably a whole lot more chemistry and economics in your life, and in your food, than you realize! Molecular gastronomy is a big scary term, but it’s happening. And it’s happening in your kitchen. Economics may also sound frightening, and yet somehow food gets from the farm to your fork. It’s not magic.

There will also be recipes, stories, liquor, and laughs. We are women after all.

This first recipe is one that we made often, while living on a small farm in Kansas. Every year there was a garden, and it was BIG. Much of our produce during the summer months was harvested in the evenings right before dinner – including rhubarb. Rhubarb crisp is a treat, but it is just as delicious at a small family BBQ as it is at a big summer party. This is a classic, simple recipe, but it still gets rave reviews.

Rhubarb Crisp

Ingredients
4 cups of Rhubarb, sliced
1 tsp salt
1 tsp cinnamon
1/4 cup rolled oats
1/3 cup flour
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup butter, melted

Preheat the oven to 350 degrees. Slice rhubarb, place in a 9” square baking dish, and sprinkle with salt. In a bowl combine cinnamon, oats, four, and sugar. Pour melted butter over the dry ingredients, and combine until crumble. Sprinkle the topping over the rhubarb, and bake for 30-40 min. until bubbly. Serve with vanilla iced cream.

P.S. Those are our real names. Really. Somehow we both picked professions to match our names. We’re just that cool.