Dark Chocolate Muesli w/ hazelnuts
What if you'd been born somewhere else?
Profile
5secondrule
As a freelance food writer, I've written for numerous national publications and websites, including EatingWell, Cooking Light, Health, Vegetarian Times, Body & Soul, and Culinate.com. I'm also the voice behind the food blog 5 Second Rule.
- Website
- Location: San Jose, Calif.
Serious Green: Movies That Go Beyond Food Inc
One film I'd add to your excellent list is The End of the Line, which is all about overfishing. I've seen the trailer and met Charles Clover, the author of the book on which the film is based. While I haven't yet seen the feature-length film, I've got it saved to my Netflix queue so I'll get it once it's released.
Light the way. That's just how you do it.
Oat Cakes, from wonderful recipe in Heidi Swanson's Super Natural Every Day
Soba Noodle Salad with mixed vegetables, peanuts, and mint
Show me the whites of your eyes.
Passover-friendly, gluten-free, everyday warm chocolate cakes
OK, rabbi. You can come in now.
Glazed Brown Butter Corn Muffins
Want a corn muffin that gleams with brown butter, dances with unicorns, and dons a caramel cap? Here.
Goji Nibby Nuggets
Confessions of a cart-stalker.
Double chocolate coconut slice-and-bake cookies
Hitting the sweet spot; threading the needle.
Goji Nibby Nuggets
Quick fix, raw, vegan, on-the-go snacks. Forget chicken: take back the nugget.
Golden beet and celeriac remoulade
A bright riff on a classic French salad.
Scrambled eggs in a portobello cap.
This is your brain. This is your brain on scrambled eggs.
Baked steel-cut oats
If you like oatmeal, you'll go gaga for Faith Durand's Baked Steel-Cut Oats with coconut and spices in her new book, Not Your Mother's Casseroles.
Chocolate pancakes
Life is not like a box of chocolates. It's like a stack of chocolate pancakes.
Endive Pear Halloumi Salad
If you need me, I'll be in the fridge.
Simple Roasted Turkey Breast
Slip some buttery fingers across a turkey breast, pop in the oven, and eat for days.
Apricot Pecan Tea Cake
Fruit leathers as furniture, and an apricot pecan tea cake.
Muscovado pancakes with teff & bran
Dark and mysterious pancakes, boutonnieres, and lip gloss.
Open-faced salad sandwich.
It's a salad! It's a sandwich! It's a hobby run off the rails.
Iced lemon scones
Iced lemon scones, magic robotic vacuum fairies, and human frailty.
Caprese flat omelet
Take a Caprese salad, hold the salad, add some eggs.
Moscovado sugar.
Moist, rich, deep, sweet. I'm talking about sugar.
Cacao Nib Pecan Brittle w. crunchy salt
Crunchy, salty, sweet, nutty brittle. With nibs.
Dutch baby.
Are Dutch babies offensive to Dutch people? Or babies?
Gooey Mozzarella Toasts w. pancetta and quince
5 ingredients, 10 minutes until a lunch of gooey mozzarella toasts, plus an unusual help-wanted.
Gold & Onyx Gem Lettuce Salad
A bright, bold salad with black beans, pineapple, avocado and red onion.
Lightly spiced party pistachios
Crunchy and slightly kicky toasted pistachios -- for parties, or hunger.
Rebuttal to Alice Waters Takedown from a Volunteer at Edible Schoolyard
[Photograph: Edible Schoolyard] Sarah Henry is a Berkeley, California–based freelance writer who also volunteers once a week at Alice Waters' Edible Schoolyard project. She's got a unique take on that Atlantic–Caitlin Flanagan hatchet job that caused a stir last week. Clearly Caitlin hasn't spent much, if any, time in the Edible kitchen, run by head chef teacher Esther Cook since its beginnings 14 years ago.But I have. And I've seen a lot of wonderful things take place in that cooking classroom, not least of which is the making of fabulous, school-grown, organic feasts.Here's what I've witnessed:Kids from diverse backgrounds working together to cook food.Middle schoolers who might not excel in conventional classes discovering other talents such as knife skills... More
Summer Nectarine Scones With Nutmeg Sugar
Photograph from 5 Second Rule Beautiful summer mornings call for equally beautiful baked goods, like these nectarine scones with nutmeg sugar from blog 5 Second Rule. And they're perfect for weekend guests or lazy mornings, because, as author Cheryl Sternman Rule notes, "they're very easy to make in advance and freeze. When everyone wakes up, all you have to do is brush the tops with cream, sprinkle them with sugar, and pop them directly in the oven."... More
@alsebica I've never heard of Craig Laban, but I have heard of Brett Anderson, who's the current critic at the Times-Picayune, so maybe I get partial credit. I heard him speak once with Charles Campion, a critic from the UK, and man, those guys were salty. They both laughed so hard, and made the audience laugh so hard, I thought we were all going to throw up.
@Brooklyn Baker, I wish more culinary schools would offer classes in food politics, sustainability, and responsible sourcing. I do understand that programs are short and focus on training cooks in more practical skills, but still... seems like they'd be pretty worthwhile electives.