I met Emily Freed when she spoke about her culinary salt creations, Farmer Freed Culinary Salt Blends, at the Hazon Food Conference a couple of months ago. She was sharing candid tips and tales about her recently launched business. Continue reading
Wondering how to celebrate the launch of 2013?
I’ll wager that bubbly and sweets are on your menu. Check out Lil’ Miss Cakes and her whimsical idea for merging the two. Continue reading
When eating sushi, NEVER pass food to someone using your chopsticks. That act parallels passing cremated bones of a deceased relative at a Japanese funeral. Instead, pass the plate, allowing the sushi to be plucked from it.
Good to know.
I learned so much in the “Roll Your Own” vegetarian sushi making class at the Natural Gourmet Institute in NYC, that I will never again eat sushi without deep appreciation and a (hopefully) more discerning and knowledgeable palate. Continue reading
Cool mountain breezes waft across snow capped mountains reaching towards implausibly blue skies. I have returned to one of my favorite vacation spots.
Summer in Aspen has it all: awe inspiring hiking, invigorating biking, unique shopping, the eight week long classical Aspen Music Festival and to top it all off, a vibrant and highly creative dining scene. Continue reading
Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan A La Mode, has hit the shelves. Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click outa this post. Continue reading
For young lovers and their parents, ‘tis the season of gift giving as summer weddings approach and engagements are announced.
How about considering unique, edible gifts?
I ran across information about Negev Nectars and was taken by their mission “to support small- scale, sustainable agriculture in Israel, and to provide a market for these farmers.” All products sold through this American company come from Israeli farms located in the Negev desert. Continue reading
Farm fresh eggs have been getting a lot of press lately. And all the buzz is not for naught.
The simple pleasure of eating a fresh egg is distinctly different from eating one from a store. The charmingly bumpy shapes, the pleasing range of hues from lavender to pale blue to snow white, all point to a more, well, organic experience. Continue reading
This post was contributed by guest blogger and long time vegetarian, Laurel Tuohy.
In addition to being one of the East Coast’s premier vegan food chefs, Mark Shadle partners with Ami Beach Shadle, Master Raw Chef, creating flavorful, vitamin rich, organic foods at their Branford restaurant, G-Zen and on their sustainable vegan food truck, G-Monkey.
Mark also teaches occasional cooking classes at Wallingford’s Delia Center (CT).
Busy enough? Continue reading
I met Leah Schapira one evening this past fall. We were at an intimate gathering of food writers and magazine editors in NYC. It was a convivial group, focused on networking and learning about each other.
We were asked to give an elevator speech to introduce our own projects and platforms. Continue reading
Reyna Simnegar, author of Persian Food from the Non-Persian Bride, will demo dishes unique to Persian cuisine at an evening of tasting and culture presented by Chabad of Westport, CT. on Thursday, March 29 at 7 PM.
A total of seven dishes will be sampled and discussed as Simnegar shares her riveting story of growing up Catholic in Venezuela, discovering that she was a descendent of Conversos from Spain, and converting to Judaism. Her journey continued when she met her husband, Sammy Simnegar, who was born in Shiraz, Iran and came from a traditional Jewish family where Persian kosher delights are prized and at the center of every family gathering. Continue reading