You know it’s pretty much over for an ingredient when it’s used as a tool of sabotage in an episode of Top Chef. In the …
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The Cape Side of Good Hope
On the east side of the Cape of Good Hope is False Bay, so named I presume because ancient mariners rounding her would t…
The Goldberg Variations: Big Brother Is Watching You Type
There are a lot of people my age who yammer on endlessly about the demise of snail mail. These people love to wax nostal…
My Designer Life by Gretchen Jones of Project Runway
Craft. Tradition. Skill. Sustained aesthetics. As I find myself forever linked to native influences, I tend to think abo…
The Green Plate: What Every Meat Eater Should Know About Humane Certifications
A few years ago, on a tour of a small village in Vietnam, we were taken to a small farm compound, where the residents ma…
Foodie Underground: Cupcakes Are So Last Year
In a post-holiday food coma, which had included six days straight of pickled herring, you would think that I would be tu…
Overcooked: Olive Oil on Desserts
Olive oil ice cream and gelato are the darlings of the moment on restaurant dessert menus. It’s gotten to where you prac…
The Goldberg Variations: Getting Dumped for Christmas
Another Christmas, another disappointment. For the gazillionth year in a row, my husband didn’t give me the one gift I’v…