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What is food writing? I’ve been thinking about that a lot this week, since I was part of a panel of food journalists at San Joaquin Delta College in Stockton. It was for an Introduction to Hospitality class with about 70 students. Besides myself, there was Mike Dunne, former restaurant critic and wine writer...
I’ve been wondering lately about gluten intolerance. It seems like everyone is selling gluten-free products these days. So I did a little research to learn more about what gluten intolerance means and whether there really are more people out there who need gluten-free products. This is what I learned: Some people have a wheat...
Sacramento has some new brats, courtesy of Testa Duro Salumi. Made by chef Jason Azevedo, these sausages really stand out for their authentic flavor and texture. My husband grew up eating German bratwurst and he loved the fine texture and flavoring. Testa Duro brats are flavored with ginger and nutmeg, instead of allspice, which...
I have a friend who refuses to eat figs because she’s heard of fig wasps. And I’ve also heard that some vegans count figs out because of the little pollinators. But I find it fascinating that figs and their wasps have such a symbiotic relationship. It seems that figs are pollinated by little wasps...
Who you callin’ chicken? It’s a Plymouth Barred Rock chicken, that’s who. I recently went to a great outdoor seminar at Soil Born Farms (3000 Hurley Way) on “Backyard Chicken Husbandry.” Does it sound like a matchmaking class? Perhaps. I’m hoping to make a match between my backyard and some egg-laying hens very soon....
A few weeks ago, I wrote about my love of vintage cookbooks. They’re great for researching old recipes and finding out about oddball things like abelskivers. See, I got an ableskiver pan for my birthday and luckily my mother-in-law knew what it was on sight (she’s of Danish ancestry). Not knowing how to pronounce...
