Preserving the Seasons

I got to spend time with chef Flor Franco of Franco on Fifth to learn her techniques for making jam. People who haven't tried jamming can be intimidated by the process but, as Franco explained, even a five-year-old can do it: her then five-year-old son Sebastian. Franco shared three recipes: Strawberry; Caramelized Bacon and Onion; and Pineapple, Tomatillo, and Serrano. Making jam and other preserves are one of the great traditional means of preserving seasonal produce at the peak of their ripeness so they can be enjoyed the rest of the year. Read about how the process unfolds, get Franco's recipes and tips, and discover new ways to enjoy jams in this story in The San Diego Union-Tribune's food section. 

ReFind Kitchens Introduces Zero-Waste Design to San Diego County

I was so lucky to meet David Berens of ReFind Kitchens while walking around Hillcrest during an interview with Mia Vaughnes of Good Neighbor Gardens last year. Berens and his mom, Juliann, launched what is essentially a sustainable social enterprise in June 2016. They find used or showroom kitchen cabinets, sinks, countertops, bathroom vanities, and other kitchen and bath materials, deconstruct them from their source, spruce them up if necessary, and resell them to homeowners. It's a model of sustainable design and I couldn't get over what a great idea it is. So, of course, I wrote about it. The story is in the current issue of Edible San Diego.

Inspiring Tomorrow's Home Cooks

Years ago I volunteered as a cooking instructor at Olivewood Gardens in National City, teaching young kids how to cook. So, when I decided to write a story for the San Diego Union-Tribune's food section recently on teaching cooking to children, I turned to Olivewood Gardens for resources and the reasons why parents should encourage their kids to participate in preparing family meals. I got a lot of great tips--and recipes--which I've shared in this new piece, which was published on March 13, 2018. 

A World of Curry Published in San Diego Union-Tribune

This week my story on preparing curries from around the world was published by the San Diego Union-Tribune's food section. I got a chance to share the story of Bruce Jackson and Momoko Jackson of Pacific Beach's World Curry--and share three of Bruce's recipes: Bali Beef, Tikka Masala, and Mussaman. He also offered some insightful tips for getting the most flavor from the ingredients. All of this was captured by Eduardo Contreras' magnificent photos.

San Diego Foodstuff Earns Feedspot Position in Top 50 San Diego Blogs and Websites on the Web

San Diego Foodstuff, the food blog I launched back in 2007, has been included in Feedspot's list of Top 50 San Diego Blogs and Websites. This comes after SDF was awarded Best of Show for website entries by the San Diego Press Club last October. 

Feedspot explained that winners were ranked based on the following criteria:

• Google reputation and Google search ranking
• Influence and popularity on Facebook, twitter and other social media sites
• Quality and consistency of posts.
• Feedspot’s editorial team and expert review

So, perhaps your business would like to join Specialty Produce in advertising on it to support my work...

Restaurateur Masters Wholesome Latin Cuisine

Long before it was trendy, Isabel Cruz, of Isabel’s Cantina and Coffee Cup, was putting a healthy spin on Latin cuisine. Back in the 1990s, when she opened her first restaurant, The Mission, she put dishes on the menu she wanted to eat and would be healthful but that wouldn’t make her feel that she was depriving herself.

All these years later, she follows the same philosophy. “Our dishes have simple ingredients and are made from scratch,” she said. “They’re healthy and simplified and allow for restrictions, like gluten free, low-fat, and paleo.”

I met with Cruz just before New Year's to learn just how she does it--and came away impressed with the range of dishes she creates that are technicolor gorgeous--even in winter--and equally delicious. Albondigas--turkey meatballs--in a comforting veggie-filled broth. A brilliantly vibrant citrus salad. And pepita-crusted seabass with an orange coconut chili oil you'll want to have around for other dishes. 

Read the story and get all five recipes in The San Diego Union-Tribune!