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[Hey Everyone! Introducing Emily Woesthoff, BabyCakes NYC's resident Office Manager and super compassionate vegan. She's going to post things occasionally, because the girl has got a lot to say! I advise you listen up-she could teach you as much as she has taught me!]

I know we all have springtime reading lists packed, what with "BabyCakes" the BabyCakes NYC Cookbook coming out and all. Once you've read it cover to cover and you're full of gluten-free goodness to your heart's content, you'll have to check out the latest gem by Jeffrey Moussaieff Masson, "The Face on Your Plate: The Truth About Food."

The fine people at W.W. Norton were kind enough to send us an advanced copy of "The Face on Your Plate: The Truth About Food" (which hits the shelves March 2009). I was the lucky one who checked the mail that day, so I got first dibs on this amazing, and I mean ah-may-zing book.

Even though I'm vegan and I like to consider myself semi-well-versed on the plight of animals, I learned so, so much while reading this book. Jeffrey Moussaieff Masson (I'll call him Jeff for short) taught me new things I never knew about milk, eggs, chickens and turkeys. Yes, turkeys, just in time for Thanksgiving!

Masson's conversational style of writing will definitely keep this book glued to your hands, I couldn't put it down! Jeff's book is a great resource for vegans to reinforce their beliefs, and non-vegans to learn a little something something about the face on their plate.

Happy reading!

I can admit that I am an alternative ingredient psycho-nerd. It's not uncommon for me to drag my boyfriend into a health food store when we're on vacation just in case they have a sweetener or flour I've never tried before. Paris! Puerto Rico! Venice (beach)! So many stores! So many false alarms.

So when Earth Family Food sent me a sample of Coconut Sugar I approached the package in disbelief. What was this exotic product? How is it possible I'd never seen it before? I quickly learned that coconut sugar is really low glycemic (it ranks 35 on the index!) and that it's derived from evaporating coconut sap. And no preservatives?! And tons of nutrients. I mean, c'mon!

This morning, I finally put the new sugar to the test. And I am LOSING IT!!!!!