Persian New Year (Norooz) Food Featured in San Diego Union-Tribune

March 16, 2016 Caron Golden

Albalu Polo (rice with sour cherries), photographed by the wonderful Howard Lipin

I've been a fan of the University Heights restaurant Soltan Banoo and its owner Mahin Mofazeli for awhile. Her food, straight from her Persian roots, is sublime--simultaneously traditional but recognizing the SoCal environment and customers she's grounded in, a touch adapted to 21st century San Diego. So, as Norooz approached I thought it would be a great excuse to see if I could cajole her into teaching me some family/restaurant dishes traditionally served for the holiday. She needed no cajoling and once I had her yes, my editor at the UT was just as enthusiastic about running a story on it. As I say in the story, which appears in today's food section, it all begins with the rice. Get that down and you'll have the basis of great dishes for Norooz and beyond.

Chinese New Years Food in San Diego Union-Tribune

February 3, 2016 Caron Golden

This week, my story on traditional foods you can prepare at home for the Chinese Lunar New Years appears in the San Diego Union-Tribune Food section. Thanks to chef/owner Tony Chu Jung Su of Del Mar Rendezvous, I was able to share three recipes as well as learn about the symbolism behind each dish. Eduardo Contreras' beautiful photography made these dishes irresistible on the page.

New Role with Boardroom Insiders Yields Wins in Less Than a Month

January 20, 2016 Caron Golden

I've been researching and writing CXO profiles for Boardroom Insiders, an extensive database of in-depth profiles used by sales and marketing professionals, since July. In December, founder Sharon Gillenwater asked me to expand my role to create content for the site and consult on marketing. Yesterday, we were thrilled to have not one but two of her articles published on two different websites I had pitched over the holidays.

You can find The ROI Trap: The Dangers of Neglecting Untrackable Engagements at Eyes on Sales.

Five Reasons Account-Based Marketing Can Fail is on Chief Marketer.

New Story Published in San Diego Union-Tribune

January 19, 2016 Caron Golden

Last month I paid a visit to an enchanted aerie above Fallbrook--Beck Grove, where more than 3,000 fruit trees produce dozens of varieties of edibles. My mission was to meet the owner, Helene Grove, and talk with her about her new cookbook/memoir, "Jewels From My Grove." She's a delight, the book is a delight, and the recipes are very special--and beautifully photographed. Today, my story about Beck and her cookbook has been published in the San Diego Union-Tribune.

Bison: Home on the Range--My 6th and Final Installment of Protein Shake Up

December 30, 2015 Caron Golden

On December 30, 2015, the sixth and last installment of Protein Shake Up, my series on unusual proteins, was published in the San Diego Union-Tribune. This story, Bison: Home on the Range, focuses on a very healthy red meat alternative to conventional beef. With less fat than beef and no hormones or antibiotics given to bison, they're a meat option that meat lovers can enjoy sans guilt.

But, their very leanness makes the cooking process different than beef. So I consulted with Chef Paul McCabe of Town & Country Resort and Convention Center to learn how to make the most of this protein. He gave me lots of great tips--and a beautiful recipe for Coffee Crusted Bison with Smoked Hedgehog Mushroom Hash and Cabernet Reduction. It's not nearly as complicated as it sounds and makes for an impressive dinner party dish.

Enjoy and Happy New Year!

Tacos from Another Galaxy: My Latest UT San Diego Story

November 12, 2015 Caron Golden

This week's food section in the San Diego Union-Tribune features my piece on how to make vegetarian tacos and quesadillas, courtesy of Chef Trey Foshee of Galaxy Taco. Foshee invited me into his kitchen and taught me how he makes the key sauces that turn a vegetable-laden taco into a rich and satisfying Mexican experience, proving you don't need animal proteins like fish or beef or lamb to make a great, authentic dish.