People see a little baggie full of seeds on your desk and they start making “weed” jokes. Or worse … health food jokes.

By now the lunchroom crowd acts like my meal assemblies are some weird dinner theater for them. Like it’s unusual to pull out toasted English muffins, drizzle them with Rachel Ray EVOO and sprinkle chia seeds on top. Whatever. That’s part of a normal lunch in my world.

Yes, I’m talking about the same chia seeds that cover terra cotta menageries with frilly green growth. Navitas Naturals sells chia seed and sprouted seed powder to diners seeking omega-3 essential fatty acids. I guess my News co-workers are not. The Aztecs, apparently, loved the stuff.

You can use it as a flour substitute for bread, muffin, cookie and pie recipes; and sprinkle Chia Seed on soup, salad and rice dishes. Check out the protein and tropical blends by calling 888-645-4282.

Cream of the crop

A friend of mine prepared a taco bar and I commented on how fresh and smooth the sour cream looked in a white bowl. She said she added a bit of water and whipped it up before setting it out.

If sour cream will be part of your Fourth of July festivities, try it out.

I will be working this holiday, so no sour cream for me.

Knork Knork

What’s there? A “cutting edge” dining tool that’s both knife and fork. The stainless steel forged edition looks and handles like a fork until you’re at that cocktail party with mini quiche and chicken fingers heaped on your tiny plate. Turn that Knork on its side, place your finger on the thicker guiding spot and use the curved, not-too-sharp tines to cut like a knife.

Knork handles like fancy flatware, look sleek and helps the dieter, or the diner with a bum arm, slice and eat smaller bites with one hand. There’s also a smokin’ red plastic picnic version.