Category Archives: Food Heroes

Inspired and inspiring cooks, bakers, producers and purveyors of food.

Battle Mandram: A family history

Judy Cromwell is a longtime friend who frequently comments on my recipes. She agreed to share her Mandram recipe and contributed this bonus description of her family’s tussles with this dish through the decades. Chef Otis’ interest in recreating southern … Continue reading

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David Murdock, the pineapple king

While writing my recipe for Carrot Pineapple Jello I experienced the following unusual economic behavior: Unlike almost other canned fruits and vegetables, there was no store-brand alternative available in my local supermarket. Only Dole. Unlike other products which offer a … Continue reading

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A visit to the Casola Dining Room at SCCC (Schenectady County Community College)

There are two things that the Casola Dining Room has in common with the legendary Chez Panisse in Berkeley. First, you have to call exactly two weeks in advance of your desired dining date and time to have any hope … Continue reading

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Uncle Steve’s Arribiata Sauce

I have a soft spot for celebrity pasta sauces. First, I think jarred sauce is pretty generic so most any attempt to dress it up is likely to yield positive results. Second, I totally buy the notion of the pressured … Continue reading

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Coping with climate change at Terra Firma Farm

If you grow vegetables in your garden and are never sure what you’re going to get, you can sympathize with the guys at Terra Firma Farm. They’re the grandpappy of California organic farms, started in the late 1980s on land … Continue reading

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Men, fire and food: a visit with Bruce Frankel of Spitjack

Bruce Frankel was a chef with an idea. Tired of long hours and not great financial success at a Boston nouvelle cuisine (remember?) fine dining place in the 1980s, he decided to do something entrepreneurial. He looked at molecular gastronomy … Continue reading

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“Cooking with Fire” with Paula Marcoux

Paula Marcoux is an archeologist and food historian who has studied ancient food preparation at remote sites in the middle east and the Nordic countries. She visited Healthy Living Market a few weeks ago and talked about fire roasting and … Continue reading

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Why I love Crystal Hot Sauce

Do a web search for “Crystal vs Tabasco” and you’ll find lots of Louisiana stories about how one po-boy restaurant uses one, another the other as a matter of personal preference. Buy two bottles and try them side by side … Continue reading

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Food photography tips from Evi Abeler

At today’s excellent TECHmunch blogger conference, food photographer Evi Abeler shared some ideas to make our photos more appealing from an appetizing and artistic perspective. Evi has a strong academic background, credentials with many familiar food websites and magazines, and … Continue reading

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Chef’s farm-to-table meal at All Good Bakers in Albany

I was happy to participate in the first ever farm-to-table meal at All Good Bakers, whom I wrote about this time last year when they were primarily a vegan restaurant. Britin’s excellent house-made butter became the crossover drug and they … Continue reading

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