I’m so happy that you interviewed Mr. Pepin! I love him so much and I’m really looking forward to getting his new book. I like what he said about someone else’s recipe becoming your own after you cook it a few times and make adjustments. Great interview!

Thanks for the wonderful review Linda! I’ve wondered about this one but have yet to pick it up.

This sounds fantastic Linda! I’m hoping I can make it over to Powell’s today to get a copy. Thanks for the great review.

I just checked on my two back parking strip arbequina olive trees this morning and they look great -- planted them last summer. I can’t wait to one day get olives from them although I know it’ll be a while.

Thanks for the two methods you described here. The last time we were in Northern California we got to eat home water cured olives that a friend made from southern CA olives and they were dreamy. Thanks Linda!

I too would love to know your source for fresh olives or any advice on sourcing them in the Northwest...

Great story -- thanks.

I haven’t cooked anything in miso butter before but can’t wait to now. A four-year old swooning over bok choy topped with it -- I’m sold.

One of my favorite miso uses is mixing it into homemade salad dressings. It thickens them and adds so much flavor. I like to cut the saltiness with citrus -- orange, lemon, or lime all work. Yum.

I also want to point Pacific Northwest folks to a blog post I did about Portland's Jorinji Miso several months ago. It’s my favorite miso.

That’s fantastic. Thanks so much for sharing the news. If you come across any more info. please post it here. I can’t read Italian so I can’t read the pdf link but I’ll see what else I can dig up. So in Sardinia they’ve gotten around the regulations -- how’d you learn about that? Do you know of other places doing the same? Thanks so much for this.

Jess --

I’m glad you liked the article -- thanks. Yes, fresh grape leaves rather than the preserved/canned ones.

I’m going to direct you to the pickle expert Linda Ziedrich for your second question about half-sours because I would be drawing from my pickle go-to Ziedrich’s The Joy of Pickling to answer that. Hopefully she’ll have some salty, sour advice for you. Also, I’m a bit of a pickling/preserving renegade. If it’s acidic and includes plenty of salt and vinegar I often just do open-kettle.

Good luck and thanks for the feedback.

I’m sorry I never responded to these! First up is Frank:

I think that it might be the tannins in the grape leaves that keep the veg. crunchy but I’m really not sure. I do know that when I’ve left them out my pickles have been a bit floppy. Dick, I can’t really give you canning advice because I don’t want to get any master canners upset. What I can say is that canning usu. specifies more of a half and half ratio of vinegar to water. You want a very acidic brine for shelf stable.

BUT you can always call your local ag. extension agency and ask to speak with a master food preserver. There are usually hotlines via local extension agencies that have trained folks ready to field these kinds of questions. Good luck and please let us know what you dig up.

I know -- pass them over here please.

Thanks Kim!! I’m finally starting to write the thing. Up till now I’ve been all over the place researching, interviewing and meeting folks. I thought it would be a relief to finally start writing the book but I’m actually really looking forward to next week when the interviews start up again...

This sounds delicious -- looking forward to making it soon.

I’m making that simple tuna, garlic, olive oil pasta. Tonight! Thanks Kim

LOVE the art!!

Some lone eating tendencies of mine: lots of cheese (bit by bit -- I’ll leave a hunk on the counter and steal a sliver or two every time I pass by), warm/cold salads cold greens, warm egg, warm vinaigrette, boxed mac and cheese with lots of toppings -- nutritional yeast, Tony Chacheres seasoning, Sriracha if I’m going to read or watch a movie. Breakfast for dinner is a favorite.

I’m really looking forward to reading this...

Great post!! I too am a big fan of Kallas and his Wild Food Adventures. Last summer I went cockle clamming with him and learned heaps. Next weekend I’m going to Oxbow Park for a Kallas WFA. Can’t wait!

Deborah -- looks great! How do you keep the plastic sheeting so taut and are those PVC? I’ve used PVC and sheeting on my beds in the past and have never found a good way to keep it from sagging and collecting rain/snow...

GREAT interview! And Hank, I completely agree with what you’re saying. It’s definitely not an end-all-be-all but shaking the hand that feeds you has wide reaching benefits.

I like the sound of what you made too. I can’t think of a better combo.

This is a great list. That photo of the Nicoise salad makes me hungry. I think I’ll do something like that this weekend. We have a lot of canned tuna...

Great story! I need to think of some good questions now...

Um, nice try but we don’t feel sorry for you Sophia. Every time I get home from SF I have a few new favorite food places to add to my list. BUT next time you’re in Portland you’ve got a new place to try.