Eleven years ago Laurie and I returned from Eritrea, Africa. While there, any morning we could follow our noses to a bakery. Getting fresh warm whole-wheat rolls wasn’t anything special. It was ordinary and expected. Upon returning to the States,… Continue Reading
John, welcome back to anewscafe.com. You’re somewhat of a regular here, mainly about your barbecue classes. And if I live to be 100 I’ll never forget the time you roasted a whole pig. I think the last time we spoke was last year,… Continue Reading
The phrase “tote-bag hell” was first coined during the 1970s for those interminable weeks when public television programming was interrupted every six minutes to beg the viewers to pledge money. In exchange, the pledger received a “token of appreciation” –… Continue Reading
My tale of million-dollar chutney begins with a basket of free figs, a gift from Don and Elaine Cohen. Wonderful figs, which we halved and drizzled with honey from my little sister’s beehives. But one can only eat so many… Continue Reading
Bruciante, adj, Italian, m/f. .che brucia, accesa, acceso, brillante. English:  Burning, fired, lit up, blazing, on fire. Verb, to scorch, to sear, to burn, to burn up Though there have been ovens as long as people have been cooking (any covered vessel or firepit containing… Continue Reading
COOKED: A NATURAL HISTORY OF TRANSFORMATION, author Michael Pollan, (Penguin Press: New York, 2013). Dig This … COOKED is another good read. Michael Pollan has become a champion of the food movement. Some of my other heroes include Wendell Berry, Barbara Kingsolver,… Continue Reading
In “Square Meals,” their love letter to American suburban cuisine, the very tongue-in-cheek food & pop culture writers Jane and Michael Stern have this to say about Hawaiian food:Â Â “There is no cuisine more adventurous, or more totally spurious, than that… Continue Reading
It has been my observation that most people usually make good choices when they have enough real information. But real information is sometimes elusive. Like real food. Too often these days the ability to make good decisions is jeopardized by our reliance upon the… Continue Reading
Today I talk with Joe Furnari, best known for his hand-made sausage from Furnari Sausage Co., but we learn about some of his other interests and talents, too. (Special thanks to Sophia Miller, anewscafe.com’s first photo intern, for the incredible photographs.… Continue Reading
Longtime Redding residents will remember the old Italian Cottage on Hilltop Drive, pre-dating even the Mount Shasta Mall. Sawdust was piled high enough on the floor to get in your shoes, they put an olive in your beer, and the… Continue Reading
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