Breaking Down Cultural Barriers with Food in Afghanistan
It should have come as no surprise that my favorite Dari word from nine intro language lessons would have been “lunch.”
The first step to traveling respectfully is to learn how to say “hello” “thank you” and “goodbye” in the local language. The second step is to learn a few things food related, because no matter where you are in the world, you are going to need to eat.
Recipe: Five Seed Crackers with Olive and Cilantro Tapenade
I cringed as I stood in the upscale grocery store pulling an overpriced box of “Flackers” down from the shelf. There was a dinner party and I was out of time, but let’s be honest: crackers are the last thing you should be paying top dollar for, especially when you can make a delicious version yourself.
These five seed crackers are as easy as mixing some seeds and nuts in a bowl and letting them sit for awhile, and you end up with a crunchy, gluten-free, vegan cracker that’s healthier than you may wish to admit. Top them off with Olive and Cilantro Tapenade and you have your new favorite appetizer.
Quinoa Apple Spice Cake
Quinoa might not be your go-to ingredient for cakes, but this is one of my favorite fall recipes. Ever.
Recipe: Vegan Chocolate Hazelnut Ice Cream
When I came across one-ingredient ice cream on Food52, it seemed too good to be true. But it’s not.
The beauty is in bananas, which when frozen and put in the food processor, turn into a fluffy mass of goodness. And it’s raw. And it’s vegan.
I was so excited about the discovery I immediately sent it to fellow food connoisseur Aylin Erman, who promptly responded with “Girl, you need to make this ASAP. It changed my life.”
New Project: Foodie Underground
For those of you that have followed along, you know that for the last 2.5 years I have written a column called Foodie Underground. Over time it has morphed into a space where I try to make the idea of good food less elitist. That takes many forms, from interviews with people in the food movement to snarky exposes on sauteed kale.
Well today marks the launch of FoodieUnderground.com, an entire website devoted to the idea of “good food, from good places with good people.” Read the Foodie Underground Manifesto for an idea of where it’s headed.
Friday Photo: Outdoor Autumn Dinner
Just because it’s colder and darker doesn’t mean we should stop eating outside.
Recipe: How to Make Your Own Granola
Food tip of the week: never buy granola ever again. It’s one of the easiest things to make yourself, and because it stores well, you can make up a big batch and have enough for many breakfasts to come.
The other great thing about granola? Once you have your base recipe of oats and a coating to make the granola crispy and sweet when you bake it, you can add pretty much anything you want. Chia seeds? Sure. Pepitas? Delicious. Figs? Certainly not an ingredient to ever go without.
Why Caring About Food Isn’t An Option, It’s a Responsibility
“Food is life.”
I have been known to say a similar thing, but when it came from the mouth of a Ugandan farmer, the words were more powerful than I could ever make them.
Sitting to the right of Constance Okollet on a panel titled Food Anthropology at SXSW Eco in Austin last week, I was humbled as she emphasized what food meant to her and her community. Okollet is peasant farmer from Osukuru subcounty, Tororo district in eastern Uganda, Africa and a mother of seven. As if that wasn’t enough, she’s the Chairperson of Osukuru United Women Network, working on agriculture health and the environment, and a founding member of Climate Wise Women, traveling the world advocating against climate change and its effects on the communities around her.
The Secret Diary of a Foodie, Part Three
While madly searching for food trucks, a good greens blog and love – we get another look into the secret life of a foodie. (Part 1 and 2 in case you missed them.)
Saturday September 1, 2012, 7:33 p.m.
Dear Diary,
This summer has been hectic! The Barista ended up being a total nightmare (you just can’t date people that bring PBR to dinner parties). Finished the coffee roasting class and then debated on building my own roasting machine in the backyard, but decided instead to focus my efforts on developing a new artisan salt business. Have been bottling up all kinds of infused salts, and everyone loves them so much, I figure I can totally sell them at farmers market. Or at least via my new salt blog. Who eats regular salt these days anyway? Boring.
blog.annabrones.com 