I’ve always loved vintage posters. Maybe it’s because they often have to do with food and potent potables. Maybe it’s the Art Deco look or Art Nouveau style of some, or the bold graphics of others. Thanks to a presentation at Studios on the Park in Paso Robles, I have an even deeper appreciation for this genre of art. The gallery recently hosted Elizabeth Norris, … Continue reading Vintage Posters: Against All Odds, A Glimpse into the Past
Last September, a milestone birthday (not mine – I’m still in some “mid years”) hatched the idea for a fabulous whirlwind adventure through the beautiful West. The secondary goal of the journey was to visit some national parks (Glacier, Yellowstone, Grand Tetons and Lake Mead thrown in for good measure) in a new trailer. But of course, there was a lot of eating and drinking … Continue reading “Forks in the Road”: 60 Candles, 7 States, 4 National Parks, 3 Weeks
Cabernet Franc (and yes, I’m resisting all the puns) isn’t bottled on its own very much. It’s primarily used as a blending varietal in Bordeaux wines, especially with Merlot and the usually dominant and better known Cabernet Sauvignon. It is one of my favorite wines, however, so I was tickled red to see it showcased at the varietal focus seminar at this year’s WiVi Central Coast, … Continue reading Cab Franc: Both a Challenge and a Reward to Consumers
Hi. I’m Mourvèdre. A Red Rhône wine. I can be a bit sulky, but once you get to know me, you’ll understand. I like long ripening seasons in hot, dry climates. I’m looking for a stand-alone bottling, but am open to blending. Uncork me, and let’s get cozy with some big unami flavors. At the 2016 Paso Robles Rhone Rangers Experience I recently attended, … Continue reading Meet Mourvèdre.
It’s not you, it’s me. I want to like you, I really do. You’ve got such pretty, delicate fronds and a bulb that reminds me of onions, one of my favorite foods. You’re so good for me and my bones, blood pressure, heart, immune system, liver, and you may even help prevent cancer. I should like you more, Fennel, even love you. We should at … Continue reading Dear Fennel,
I’m involved with a local gleaning program, GleanSLO, and usually it’s a slam dunk win-win-win all the way around. The GleanSLO volunteers go to a property – either commercial or private, to glean leftover produce and take it to our local food bank. Hungry people get healthy food that would otherwise go to waste, the property owner gets a tax credit and the … Continue reading Gleaning Among the Ghosts
Turns out all these years I’ve been drinking the wrong coffee. I always liked dark, dark, dark roast, erroneously thinking that was giving me more caffeine bang for my buck. Now I’m a light roast gal who also really appreciates the labor that went into my cuppa joe. As part of a recent Costa Rica trip, I took a tour of the Don Juan Coffee … Continue reading I Saw the Light (Roast)
I admit I’m not an avid viewer of the reality show Deadliest Catch, but I’ve seen enough of it to realize the perils those fishermen go through to get Alaskan crab for our plates. It’s flat out one of the most dangerous jobs in the world. That said, I was tickled when I was asked to be part of a media event showcasing Red King … Continue reading Feelin’ King Crabby Lately?
I’d never heard of a “tiffin” until I saw them several years ago at Luna Red restaurant in San Luis Obispo. Now, I rarely leave home without it! As you can see from the pictures, a tiffin is a round box that clamps shut and is typically used for transporting food. As the wise knower of all things – aka Wikipedia – states: “ ‘Tiffin … Continue reading A Tale of Tiffins: One Person’s Doggie Bag is Another City’s Lunch Box
In the course of writing an article on a local CSA (Talley Farms’ Fresh Harvest, Arroyo Grande, CA), I ended up with a couple bags of freshly picked fava beans. I also ended up with a big dose of appreciation for any chefs and home cooks that serve these delectable broad beans on any sort of regular basis. Fava beans are essentially the vegetable equivalent … Continue reading Favas: A Fav to Eat, But Not to Prepare