I learned so much--as always--from Su-Mei Yu about anti-inflammatory eating and cooking. It's here in this new article for the UT, along with several recipes. But, you can also learn from her directly at classes she's teaching this fall. Thanks to photography Nel Cepeda for the beautiful photos!
Did you grow up eating French toast on the weekend? Perhaps your mom or dad taught you their simple approach: beat together eggs with milk, stir in some cinnamon and nutmeg, and maybe some vanilla and a little sugar. Let slices of bread (in my family challah was the preferred bread — but definitely an egg bread) soak in the mixture. Then you melt butter in a large skillet and cook the slices until they’re nice and brown. And, of course, drown the slices in maple syrup. It was a family classic.
So, it was a revelation when I learned how Breakfast Republic’s executive chef Cesar Garcia makes the local chain’s very decadent version — and it has inspired me to rethink how I make mine. I’m not just talking technique, but also the idea of incorporating other ingredients to reflect the seasons, a brunch theme, or just to play with favorite foods. I wrote about this over-the-top way of making both French toast--and bacon—for The San Diego Union-Tribune, and included a few recipes for readers to make at home.
What a treat it was to spend time at Encinitas Unified School District’s Farm Lab and write for the San Diego Union-Tribune about all the marvelous ways in which they are educating young kids and the community. This is a program with a complete curriculum for each grade and three teachers on site daily to work with students on specific projects. Plus, the organization has plenty of community events to engage non-students in their sustainability mission. If you don't know about this North County treasure, you can learn about it here. Thanks to Eduardo Contreras for shooting beautiful photos on a chilly rainy day.
I write about food. I write about business and technology. So writing for Industry Dive's Food Dive is like enjoying a Reese's peanut butter cup. This new piece was an intriguing stretch for me because it addresses technology by AFS to help food companies efficiently address promotions. (Oh the things that go on behind the scenes of our daily life. Think about that the next time you stand in a supermarket aisle and see a sign for $2 off your favorite food item.)
There was a time years ago when I was hooked on baking sourdough bread. I had the requisite starter you need to infuse the bread with flavor and leavening, and I baked it religiously every week. At some point it became too much for me and I gave up both baking the bread and keeping the starter. But then my friend Joanne Sherif, a baker who owns Cardamom Bakery & Cafe, gave me some of her discard starter and I was off and running to find ways to use the starter that didn’t tie me to baking just bread. Over the past year I’ve made chocolate cake and double chocolate banana bread—with my discarded starter. And I’ve made everything from English muffins to popovers to even granola. In my latest piece for The San Diego Union-Tribune I explain how to use discarded sourdough starter and offer a few recipes to start with.
We all know the drill. Indulge over the holidays with a New Year’s vow — OK, resolutions — to eat better, eat clean, lose weight, reduce carbs, cut out sugar and salt ... But as we head into February, how are you doing? If you need some inspiration by way of tips and recipes, read my new piece in The San Diego Union-Tribune featuring Ron Oliver, who's now executive chef at Luna Grill and co-founder Maria Pourteymour. You'll love Ron's recipes for Eggplant Tagine, Freekeh Lentil Pilaf, and Mediterranean Yogurt Cheese with Pears!