Third in My UT San diego Protein Shakeup Series Published: Enjoying the Whole Fish

Today, the third part of my six-part series this year on unusual proteins was published in the San Diego Union-Tribune's food section. Enjoying the Whole Fish looks at how home cooks can go beyond the filet or steak and create dishes that feature the entire fish. Cook it whole or learn how to break it down and cook the parts.

Thank you to Chef Andrew Spurgin, who taught me how to make his classic salt-encrusted fish, and to Tommy Gomes of Catalina Offshore Products, who spent time with me demonstrating how to break down a gorgeous farm-raised hiramasu.

Chef Andrew Spurgin preparing snapper (photo by Eduardo Conteras)

Vegetable Proteins: Second Installment in U-T San Diego Protein Shake Up Series Published

The second article in my year-long series, Protein Shake Up, appears in the U-T San Diego today. Plant Proteins are Meaty Alternatives looks at vegetable proteins--seitan, tempeh, and tofu. Thanks to Native Foods and Chef Marguerite Grifka for showing me how home cooks can prepare these products in novel ways. We have recipes here for Baja surf tacos made with tempeh, a Reuben sandwich made with seitan, and a luscious burnt caramel chocolate mousse with tofu.

Caron Tapped as Moderator for Brandeis Annual Book and Author Luncheon May 6

I've been invited to serve as moderator for the Brandeis Annual Book and Author Luncheon to be held on May 6 at the Sheraton Carlsbad.

This year's panel will include novelist Alan Russell, mystery writer Taffy Cannon, and novelist Aline Ohanesian.

Alan Russell

Taffy Cannon

Aline Ohanesian

All proceeds from the luncheon will go to the Sustaining the Mind campaign. $65, $75, or $90 to Suzie Kaplan, 6991 Batista St., San Diego 92111.

For more information, to hear the lunch choices, or to make a reservation, please contact Gayle Wise, bncfnp@aol.com or Cynthia Birnbaum, cfsbirnbaum@gmail.com.

Protein Shake Up: My New Series on Unusual Proteins for U-T San Diego

This week, my new, six-part series on unusual proteins for U-T San Diego's food section launched. My first piece is on cooking rabbit, with a look at why rabbit is such a delicious, healthy, and sustainable meat. Chef Karrie Hills of The Red Door taught me how she makes her rabbit street tacos and owner Trish Watlington also contributed a family recipe for braised rabbit with olives and pine nuts. Future pieces will explore cooking octopus/squid, tempeh and seitan, whole fish, legumes and grains, and goat. All are geared toward encouraging the home cook to try a new approach to proteins.

                             The Red Door's Rabbit Street Tacos (photo by Edward Contreras of U-T San Diego)

New Awards from San Diego Press Club

I was very fortunate to once again win several awards from the San Diego Press Club. This year, I received first place in the category of Magazines: Food & Restaurant for my story about Pt. Loma Farm (The Little Farm that Could) in Edible San Diego.

My piece on the Konyn Dairy (Last Man Standing: Local Dairy Industry is Down But Not Out), also in Edible San Diego, came in second in that category.

I also received second place in two other categories. Under Magazines: Environment was a story on food waste for Edible San Diego called Trash Talking. And, finally, the initial piece (Diabetes Diagnosis Was Wake-Up Call) of a four-part series on eating well with diabetes that I'm writing this year for the UT San Diego's Food section was honored in the category Daily Newspapers and Websites: Food & Restaurant.

Tuning Up Your Carbs: New Story Published in UT-San Diego

The second installment of my four-part series on eating well with diabetes was published this week in UT-San Diego. This piece addresses the complex and often confounding issue of carbohydrates. Carbs play a significant role in our body's well being, but the key is to eat the right kinds in the right portion--especially if you're living with Type 2 diabetes.

I've done my best to carefully explain how this all works, and included a couple of recipes that feature some especially delicious whole grains--wheat berries and freekah. Try these and you'll be surprised at how easy it is to transition away from boring white rice and pasta.