Close to the Source, My New Edible San Diego Blog, Is Up and Running

I've been writing for Edible San Diego for as long as it's existed. They're getting ready to launch a new web design but in the meantime they invited me to start in with their first blog, Close to the Source. Sponsored by Specialty Produce, the bi-weekly blog appears on the first and third Mondays of each month and delves into what's happening with our local markets, farms, and producers of artisan foods--with a hint or two here and there for how to enjoy their products.

My first post focused on fisherman Phil Harris' delicious black gill rockfish, sold at the new Fishermen's Farmers Market in Pt. Loma. I got Catalina Offshore Products' Tommy Gomes to teach me--and the gathering crowd--how to break it down and cook all the various parts so we enjoy it from tail to gill (except we don't eat the gill).

Take a look at How to Break Down a Whole Fish in Five Easy Steps.

New Stories on MS and Diet/Exercise on Sharecare.com

One of my new-ish clients is the Dr. Oz website Sharecare.com. So far, I’ve researched and written diet and exercise pieces for them related to diabetes, fibromyalgia, and now multiple sclerosis. These new pieces cover issues including the most nutritious foods to keep in your kitchen, how to develop good gut bacteria, how to cut back on sugar, and is yoga right for MS patients. You’ll find them launched from this page.

New Story on Weird Root Veggies in UT-San Diego

I’m back to writing for the U-T San Diego’s food section. My first piece–about making condiments at home–appeared in September.This week I published a piece on the strange but delicious root vegetables chefs are crazy for but the public may be wary of, produce like celeriac, salsify, and rutabagas. As usual, I went to chefs to learn how they use them and to get their recipes. You’ll find all of it here, along with my top 10 list of how to use them in dishes. Enjoy!

Four New Awards from San Diego Press Club

This year’s San Diego Press Club Excellence in Journalism (J-Awards) competition results were just announced and I received three awards for food writing. I earned the top award in the Magazine Food & Restaurant category for my piece for Edible San Diego on Chino Farms. And San Diego Foodstuff received second- and third-place honors for my posts respectively on dealing with diabetes and making dill pickles.

Additionally, San Diego Wine and Dine, which had a radio show I co-hosted, received First Place in the Integrated Media: Food & Restaurant category for our coverage of “Amaya: Easy Going Elegance at The Grand Del Mar.”

Check Out My L.A. Koreatown Piece in Sept. 2012 Sunset Magazine

I'm so tickled to announce that I have a big feature in this month's Sunset Magazine. The editors asked me to go up to Los Angeles and experience Koreatown's food with Chef Debbie Lee of Food Network Star. The result is a 10-page spread that includes a Korean food 101 and lots of gorgeous photos. Debbie was a superb guide through the complexities and joy of Korean food and I thoroughly enjoyed her very modern take on Korean food at her place, Ahn-Joo in Glendale. If you're in L.A., check it out -- and try some of the places we went in Koreatown!

Debbie in front of Elephant Snack Corner

A New Role: Board Member of Les Dames d'Escoffier International, San Diego Chapter

I've been a member of the San Diego chapter of Les Dames d'Escoffier International for two years. This month I was elected to the chapter's board of directors and will serve as second vice president--in charge of PR and media. Julie Darling of Just Call Us Catering/Kitchen Rental/Volunteers has been elected to the board as well and will serve as third vice president, handling our chapter's programs. Chef Tricia McCormick is our third newly elected board member and will be secretary. We join President Marie Kelley, First VP/President Elect Candy Wallace, Treasurer Carol Blomstrom, and Past President Linda Bills. Already we have two events for the summer planned for our newly expanded membership and are looking forward to a year packed with education, fundraising, and networking.

Les Dames d’Escoffier is the only organization of its kind: a worldwide  philanthropic society of professional women leaders in the fields of  food, fine beverage and hospitality. The LDEI-San Diego Chapter offers educational, networking, and just  plain delicious programs for professional culinary women, as well as  opportunities to mentor promising women who want careers in the food,  beverage and hospitality industries.We work to advance the significance  of foods and beverages in bridging cultural barriers. And, we create and  support ways to give back to San Diego, including providing culinary  scholarships to women and supporting the LDEI Green Tables initiative.