I am now anxiously waiting for Adrian Miller’s book (Note to Adrian Miller: Please include me on your mailing list!). This interview reaffirms my opinions about Soul Food. These last few months, colleagues and I have talked about the origins of Soul food and it’s place in the revival of the local food movement. Historically, African-American cuisine uses seasonal and local produce. Today, urban families incorporate processed and artificial flavoring in their recipes. A food activist in Brooklyn, Melissa Danielle, explained (not verbatim) that when Southern African-Americans moved north, the act of incorporating fast, processed food into recipes demonstrates the process of removing themselves from the country because of the history of slavery for a “modern lifestyle.” Today, we’re all rediscovering how to incorporate seasonal and local produce into traditional Southern recipes.

Beautiful and savory.

My preference is for Japanese tea, too. Sadly, most people don’t know they have to brew their own green tea from loose leaves to truly benefit from the health benefits.

Marissa, Thanks for clarifying this topic. We need salt in our diets and to enhance the taste of food. Of course, salt will do a body harm, if used excessively. However, its has been around for thousands of years without harming people’s health. I wish the source of the dish would be more questioned than proclaiming salt as the bad ingredient.

That’s so funny! I just brought a bottle this week to go with the empanadas I made. It was a lovely combination!

All fruits are dear to my heart, but Granny Smith apples are appreciated the most. It has a tart, slightly sweet flavor that pairs well with savory and sweet dishes. The favorite dessert, is a classic recipe. It’s a warm apple pie topped with vanilla ice cream.

When I brought orange juice in Denmark, It was sold in smaller containers and expensive. My shopping habit is to buy enough Orange juice to last a week. It was quickly learned why they’re sold in smaller quantities. Within two to three days, the juice became sour. It was the one of many lessons I learned from Denmark about the quality of our food industry. I couldn’t figure out why American Orange Juice can last for a few weeks, despite the packaging claiming to be being fresh and 100% natural. Now, I know why.

I’m recently discovering swiss chard, too. Love that it’s a cross between spinach and collard greens.

The cracker recipes looks like a fun process.

Love wine and chocolate... and welcome back!

I wanted to get your opinion about this brand of Mexican vanilla? Rancho Gordo's Pure Mexican Vanilla Extract

Thanks for simplifying vanilla! It’s one of my favorite flavors.