November 26: 'Food Laureate' Will Taste Success
Article featured in the Guelph Mercury.
In the small, warm kitchen where she has written a pile of cookbooks, Anita Stewart pours a second cup of mint tea made from leaves that came from the University of Guelph.
“It’s hellishly good for you,” says the personable Canadian culinary expert, laughing as she speaks.
The mint tea, containing high levels of a naturally occurring compound called rosmarinic acid, was produced as part of a research program at the university.