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Category Archives: Food Heroes
“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
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
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
Posted in Food Heroes, Something Else
Tagged Evi Abeler, food photography, TECHmunch
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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
My visit with Mike Hinkley at Green Flash Brewery
Mike Hinkley, founder and CEO of Green Flash Brewery in San Diego, is a genial guy. But when I asked him how someone might make an easy transition from drinking Coors or Bud to his brews, given that there are … Continue reading
A talk with Duncan Werner, inventor of SideKIC
While in San Francisco last month for the Fancy Food Show, I sat down with Duncan Werner, inventor of the ICA Kitchen SideKIC. This is a gadget that combines three of the four requirements for sous vide cooking: a heating … Continue reading
Taste test: Country-Style Miche
A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading
Posted in Cooking, Food Heroes
Tagged Central Milling, flour, high-extraction, High-X, Jeffrey Hamelman, King Arthur, Martin Philip, miche, Type 85
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Going local at All Good Bakers
I got into a conversation with Britin and Nick Foster at All Good Bakers, a bakery and daytime eats spot in South Albany, because I criticized their bread in a Yelp review. They responded online and asked me to come … Continue reading