Here's a lesson in doing a sublime upscale renovation using repurposed materials. Love this sustainable concept practiced by Refind Kitchens. Not only do mother/son team David and Julianne Berens rescue beautiful, often one-of-a-kind cabinetry and other items from homes being remodeled, but designer/owner Julianne Berens can work magic in incorporating those finds into a uniquely designed space. Read my latest story in the San Diego Union-Tribune’s Homes section and enjoy the beauty of Eduardo Contreras’ photography.
I recently got my first assignment from the San Diego Union-Tribune’s upscale design magazine Coastal San Diego Homes & Estates. The newly published story I wrote, “Design Dream Come True,” features a modern La Jolla beach house in La Jolla Shores that is not only very cool to look at but also LEED Platinum certified. The owner’s “Barbie Dream House” is both a family residence and summer rental and have some unique features that make it work beautiful for both functions.
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.)