Food Bloggers on the Farm in San Francisco

The surroundings of Alemany Farm in San Francisco do not bring forth feelings of pastoral tranquility. On one side is 12 lanes of high speed traffic (Interstate 280 and Alemany Blvd), which showers the area with waves of noise. On another side, a large housing complex—a vast space of buildings, cars and concrete. Layers of […]

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Eating the Whole Thing: An Orange Cake Recipe

[Updated below] My contribution to the amazing Goose Dinner was a cake I have started calling the “whole orange cake.” When I ran across the recipe on the Singapore-based blog Kuidaore (a blog with phenomenal photography and complex desserts), it immediately caught my attention because it uses the whole orange. Zest, rind, membranes, juice. Everything […]

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A Week of Eating

[updated below] Last week, Sam of Becks and Posh suggested a dare in which participants photograph everything they eat between Monday November 20 to Sunday November 26 (her week is here). And I thought, “why not?” My Week of EatingThe picture above is the “everything” collage for the week; below I present daily collages with […]

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IMBB #27 – Soy Trilogy

During my Eat Local Challenge in May, I went without soy for an entire month (except for soy sauce), and during that month my I cooked several Japanese-style meals. So IMBB #27, with its “Joy of Soy” theme, comes at a perfect time. My contribution is a trilogy of soy in distinctly different forms: sauce, […]

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Low SHF 15 – Tropical Triangles

Low is the New High in shapes and layers: triangles of coconut-flavored sticky rice stuffed with minced mango on layers of sliced mango and pomegranate sauce. The richness of the coconut, the perfume and natural sweetness of the mango, and the pleasant acidity of the pomegranate sauce dispel most thoughts of the thick sugary desserts […]

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Slashfood D Day – D is for Dal

D is for Dal, a word that encompasses lentils, beans and peas on the Indian subcontinent. Countless varieties are probably used across the enormous land. Off the top of my head I can think of (only) 13 varieties and variations: three kinds of mung dal (whole, unpeeled split, and peeled split), two types of chickpea […]

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