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"I always have fresh ginger — I use it daily: steeped in tea, sliced into soups, stews, and sauces, chopped and covered with oil then frozen, candied as a snack, juiced for gut-healthy shots, pickled for a spicy pop, and paired with fruit like mango, pork, veggies, braises, or a simple bowl of rice; I also dry it to make my own ginger powder." - Rachel Vigoda