I've long loved the process--and results--of preserving foods of all kinds. But I've also hated having to use refined sugar in recipes, especially for jams. So I was delighted to be introduced to author and blogger Marisa McClellan's new book, "Naturally Sweet Food in Jars." McClellan has created recipes for jams, jellies, sauces, pickles, and all sorts of other canned foods replacing sugar with honey, agave syrup, maple syrup and sugar, and other natural sweeteners--all to great effect. I've made several recipes from the book and all delighted me. So, I wrote a story on the book for the San Diego Union-Tribune's food section. Here it is.
New San Diego Union-Tribune Story--On How to Spare Food from Landfills
It's not the first time I've written about food waste and it won't be the last. Too many of us toss edibles that are wonderful ingredients--beet, radish, and carrot tops; vegetable scraps; animal parts that don't conform with popular cuts or filets. It's costly and unsustainable on many levels. Local chefs are very aware of this and the two I write about in this San Diego Union-Tribune story--Miguel Valdez of The Red Door and Rob Ruiz of The Land and Water Company--have been conscious of it for years and are participating in Re:Source, a 2016 event featuring chefs and restaurants demonstrating how to use ingredients sustainably. Learn how you can turn carrot tops into pesto and odds and ends of veggies into a sumptuous gazpacho.
Persian New Year (Norooz) Food Featured in San Diego Union-Tribune
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
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.
Photo by Eduardo Contreras
New Role with Boardroom Insiders Yields Wins in Less Than a Month
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
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.
