Carrie Saum

I do this thing that I'm really proud of: 

I eat leftovers.

I didn't have even an ounce of energy to spare to process my own feelings. Everything I had went to my son.

I've spent the last week in sunny California. I was there for a massive food expo. It was also Spring Break.

Rosa made a chocolate cake with cinnamon and pecans that still haunts my dreams and my tastebuds, 20 years later. Here, I've tried to recreate it.

After my husband and I were first married, we hit a rocky patch.

As white feminists, we have an absolute and undeniable responsibility to seek out perspectives of marginalized people and gain understanding.

My cookie baking knowledge has won me friends and come in handy while navigating food allergies. Here's my delicious vegan and grain-free cookie recipe!

Easter is rapidly approaching, which means that we all need to get our collective ish together and figure out how to eat all the chocolate.

I’m writing this, and I don’t even fully know how to tell you to slow down during your busy life because the truth is, I’m learning how to do this myself.

20 years later, it is still an experience that I am actively deconstructing. Why? Because I joined a cult. And maybe have too. If so, here’s how to get out.