This, from Gastronomica https://online.ucpress.edu/gastronomica/search-results?page=1&q=foodWISE&fl_SiteID=1000055
Tag: FoodWISE
Guacamole, with homegrown cilantro
For years in Los Angeles, I took avocados for granted; I lived with a huge avocado tree in the backyard, and had a dancer’s big appetite to go with it. Avocado featured prominently in just about everything I cooked: egg frittata with gobs of avocado and cream cheese (the industrial kind—before I discovered cows and…
Favorite veggies—and how to roast them
Prepared and cooked well, this recipe gives you wedges of slightly firm beets, potatoes, carrots, and onions. But, if you’re not careful in preparing (that is, cutting to the right sizes)—and roasting—these succulent morsels, you run the danger of ending up with sweet, mushy, charcoal-like vegetable tidbits, rather than the sizeable chunks of delectable vegetables…
Wondrous Potatoes
My idea of Experience includes cooking. Cooking can be boiling the water, stirring the beans, or peeling the potatoes you dug up that morning or bought from the local convenience store or Costco. And, at the end of the day, sitting down to a meal—and enjoying the tastes, no matter how simple or familiar—with the…
Sustainable Crab in the Salish Sea
Sustainable fish, as I discuss in FoodWISE, is challenging. With a few exceptions (e.g., Pacific salmon, freshwater fish elsewhere), overfishing (think some species of tuna, or Chilean Sea Bass), and pollution and toxicity (think farmed shellfish) are serious socio-environmental problems. So I want to avoid ordering it out. But, in the Salish Sea—responsible crabbing is…
Missoula Montana and Ramen Eggs
A short trip to Missoula brought unexpected delights—walks and new foods (for me). Best, of course, was the delicious chili and salads, cornbread prepared by Drewsy. Next best was intricate Ramen.
An October conference of evolving science and delicious foods
Early October took me to the annual conference of the Natural Sciences section of the Goetheanum in Dornach, Switzerland—and delicious food. A stop in the UK along the way yielded a traditional roast Sunday dinner (here, with chicken), My destination, though was Dornach, and the Goetheanum campus—a research and performing site for music, dance (eurythmy),…
A cheesy fall field trip
Fall is the perfect time for visiting local creameries‘ cheeses—especially when it’s an auction item, and we have quite a few auctions on Shaw Island! Here are the “winners” for this year’s field trip: Our adventures took us to Larry and Debbie Stap’s Twinbrook Creamery and also to LIndsay Slevin’s Twin Sisters Creamery. Lindsay and…
Sustainable Crab
As I write in FoodWISE, sustainable fish, as we saw in Part 1, is challenging. With some exceptions (e.g., Pacific salmon, freshwater fish elsewhere), overfishing (think some species of tuna, or Chilean sea bass), and pollution and toxicity (think farmed shellfish from some countries) can be serious problems. Harvesting crab in the San Juans From…
A bumper crop of dilly beans
I’ve talked about dilly beans in previous posts. They’re one of my favorite vegetables, especially when they’re freshly grown and prepared just-barely-ripe. They’re also one of my favorite pot luck dishes for Bunko with my good friends Nora and Diane and family. The three-page recipe for my dilly beans is on pp. 173-175 of FoodWISE….