Blog

Edible Institute, Or What I Did Last Weekend


Do you know about your local Edible magazine? I have always valued the Edible publications for uncovering local food stories without the typical magazine advertising noise. Highly respected writers report on food issues for less money than they’re used to because they support the mission. The restaurants and organizations that care most about local, organic, and sustainable food congregate on Edible’s pages, creating supply chains when the typical ones just won’t do, and holding events to bring the community around the campfire. It is in turn our job as concerned consumers—tired of cheap, frozen, unhealthy commodity food found in most eateries—to support and promote them, be it dining in their establishments or passing on what we’ve learned to friends at a backyard barbecue. This past weekend I attended the Edible Institute annual conference, and was inspired by all the work people are doing to create positive change. Here, some highlights.

tell me more
Mar. 15 2012 | 1 Comment

Bonus 4th Video! How to Make Basil Pesto


We hope you enjoyed our 3-part video series on local, organic, and sustainable food in San Diego! Now for something a little different: a cooking segment that shows you how to make one of my favorite dishes, classic Ligurian pesto.

tell me more
Jan. 27 2012 | 2 Comments

Taking Issue with “Extra Virgin Everything”

evoo-crop-blog
Ridge Evers is perturbed. The founder of California’s DaVero olive oil is tired of the argument that “extra virgin olive oil” is the only olive oil that matters. “If you think high-end chefs are using extra virgin olive oil when they cook, you’re wrong,” says Evers. “Even Mario Batali?,” I ask, who is a good friend of Evers and has promoted DaVero olive oil in the past. Evers: “Oh, definitely.”

tell me more
Apr. 21 2010 | 15 Comments

Survivor, Italy: One Wild Month as an Unpaid Prep Cook

italy-prep-cook-blog
My interest in Italy was first sparked by the movie The Godfather. Part I, of course. When Mike meets with Salozzo and police commissioner McClusky in an empty Italian trattoria with plans to kill them both, Salozzo turns to the police commissioner and says, “I’m going to talk to Mike in Italian for a moment.” I leaned in at what I thought would be a pivotal moment—the raunchy underbelly of the movie, the secrets among blood brothers. They spoke, and there were no subtitles. No subtitles! I was crestfallen. I had probably missed the most critical part because I lived a squalid English-speaking existence. I resolved to learn the language and see the movie again, only to find out what he said had just been filler. Why I oughta…

tell me more
Apr. 17 2010 | 1 Comment

Farmer’s Market or Big Box Store, Find the Best Ingredients

grocery-aisle
This LTBB blog post originally appeared on the cooking blog, Fare La Scarpetta.

So now that you’ve worked up the courage to get in the kitchen again, what are you going to make? I’ll let you in on a secret: if you buy good ingredients, half the work is done for you. Think about it: If you buy fresh, perky asparagus rather than tired, floppy ones, it will taste better even if you do nothing but steam them. One chicken broth brand is watery and tasteless; another is full-flavored and complex. Which would you rather have as a base for your soup?…

tell me more
Feb. 03 2010 | No Comments

Just Get In The Kitchen Already

anne-taintor-blog
This LTBB blog post originally appeared on the cooking blog, Fare La Scarpetta. Image by Anne Taintor.

Drop that “100-Calorie” snack pack. Now read the ingredients on the label. Would your grandmother recognize any of them? (Not to mention that some of those engineered products actually make you gain weight.) I have a good friend who is always eating junk like this to keep herself thin. And when I point out that she can’t tell me what any of the 12-syllable ingredients are, she simply shrugs her shoulders. Have we become that apathetic to the food industry and what it’s churning out for us? Are we so bogged down with day-to-day life that we can’t cook a simple a meal with ingredients that grow out of the ground and not out of a laboratory?…

tell me more
Feb. 02 2010 | No Comments

Befriend Your Butcher

cow-blog
Did you know that many ground beef producers treat the meat with ammonia to kill bacteria? In the documentary film Food Inc., a farmer (who employs traditional and natural practices) comments that by putting corn in the cattle feed, and creating problems like the proliferation of E. coli, and now an experimental vaccine to kill the E. coli, producers are too obsessed with the “how” and not the “why”…

tell me more
Dec. 21 2009 | 1 Comment
let there be bite twitter let there be bite facebook let there be bite youtube