Your Custom Text Here
This week R. W. Smith & Co., a food service supply company, featured me in a Q&A on their website. They asked some terrific questions about how I got started as a food writer, advice I have for budding food journalists, and--given my interest in healthy eating for kids--how to get them cooking. Take a look!
My latest post for my Close to the Source blog on Edible San Diego previews the appearance of Alice Waters and Kermit Lynch at Chino Farms as part of the Good Earth/Great Chefs series. I was also able to snag a recipe from Waters' new book, The Art of Simple Food II. Take a look and join us in San Diego this Saturday if you're in town. Pizza and local beer, too!
Last night the San Diego Press Club held its 40th Annual Excellence in Journalism Awards--commonly known as the JAwards. I received two awards. My food blog, San Diego Foodstuff, earned first place in the general category of Websites: Blog-Topic Based for my post, "French Sorrel and Mint Granita." My piece "Local Gone Wild: The Foraged Meal," which I wrote for Edible San Diego, earned a second-place prize.
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.
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.
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!
