Food, food culture, food as culture and the cultures that grow our food

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Elder flower syrup recipe
… basic stuff

Elder Flower Syrup Recipe / Basic Stuff (makes 3,5 - 4 liters of syrup) You will need: 5 liter jar 3 kilos sugar plus 1 kilo for later 3 liters water Elderflowers a'plenty, plucked, unwashed, bugs and all The flowers: Fill a 5 liter jar ½ - 2/3 -full with elder flowers. Flowe... Read more

Posted on June 6, 2012 18:36

Spontaneous salads
neither sown nor stolen

The lettuces in the DemoGarden haven't even come up, yet this is the sort of salad that we've been eating for the past 3 weeks. All 18 of these vegetables grow spontaneously in our permaculture garden, most of them sown more than 3 years ago. This bouquet-eating abundance is a testament to why w... Read more

Posted on May 6, 2012 21:42

The citron,
Il cedro,
Sunshine of my resolutions

To encourage success in completing difficult, unrealistic New Year's resolutions (like daily blogging and yoga practice), I tend to spike my list with easily attainable, readily achievable, things that happen anyway. Usually these resolutions occupy the esoteric slash culinary realm, like learni... Read more

Posted on January 12, 2011 13:51

The real dirt on
Farmer Wim’s clogs

Guess you could nail a shingle to any old shoe... On a recent trip to the border between rural and urban Amsterdam I got a look-see into the tamping-technique of Farmer Wim Bijma. He produces organic leafy greens that you can order online and pick up on site. Despite it's reputation, it's a bea... Read more

Posted on October 29, 2009 11:04

Slim Pickins
restaurant review

Ground-elder ravioli & goutweed pesto with locally foraged kale flower, spinach and mint Within hours of the posting Slim Pickins was already fully booked. Plagued at its very inception with limited seating, the urban kitchen garden restaurant located on the edge of a raised bed was forced to d... Read more

Posted on May 5, 2009 14:03

Seed optimism

Harvesting purple mustard seeds at midwinter, more than I could ever grow or eat or pickle. Harvesting butternut seeds in the city, if I grew these here, they'd cover the southern façade. Harvesting bee balm seeds at midsummer, for more flowers than the bees need. Flow begets flow. Read more

Posted on January 29, 2009 9:47

Water kefir is like
Fresca for hippies

Water kefir brewing in the weak, mid-winter sun. Maybe it started because all this New Austerity had me peaked to produce bubbles outta thin air. Maybe it's because I just kick on growing stuff, even if that stuff is only a colony of yeast and bacteria. As a whole foods enthusiast and professio... Read more

Posted on January 27, 2009 15:58

Permaculture *relaxtivist

A thicket of rocket growing in the irrigation canals and dried mulch rotting on the beds. Relaxed permaculture is what I've decided to call this gardening technique, tailor-tuned to my garden and me. One of the principles of permaculture is to keep the ground covered at all times with either pl... Read more

Posted on January 12, 2009 14:56

Survival through dehydration

Looks like rat tails and bones. Guess I'm just getting visually prepared for the future! Well if the whole world goes to pot (and not in the good way) at least I will have dehydrated exactly 2 days worth of essential parsley root. And if I keep at it, soon I'll have saved enough celeriac chips ... Read more

Posted on November 4, 2008 20:39

Communauté Choucroute, Community Pickle,
a proposal

Jangdok are onggi or earthen jars storing jang (condiments) such as gochujang (chili pepper condiment), doenjang (soybean paste), ganjang (Korean soy sauce) or kimchi. Image from Save the Dinosaur's photostream and used entirely without permission. The following is a statement about food storag... Read more

Posted on October 30, 2008 16:48

A Light Year

In the past year, interesting projects that would yield so much content for Culiblog occupied me such that it was difficult to find time to write about them at all. Thankfully it's the very first days into the New Year, a time for a resolution or two, one about more frequent and lighter blog pos... Read more

Posted on October 6, 2008 14:33


The Composer called me a citrofiliac! And though he seems to appreciate my cooking, he thinks I should use less citrus. Whatevs, by the time he gets back from his massive stint in the Old Country it'll be strawberry, soft fruit and rhubarb season. In lieu of citrussy freshness I'll show him ever... Read more

Posted on April 4, 2008 9:12

Subjective Atlas of Palestine
and also of food

Just another beautiful picture of Palestine by Majdi Hadid, used entirely without permission Say 'Palestine' and the first thing that pops into your head probably isn't an image of undulating hills speckled with date palm oases and creased with a babbling brook, or an image of lush olive orchar... Read more

Posted on January 13, 2008 20:37

Photographs of consumerism

Chicago, IL 2003, photograph by Brian Ulrich, used entirely without permission (winner of the Photolucida, Critical Mass Top 50, in 2005) Granger, IN 2003, photograph by Brian Ulrich, used entirely without permission (winner of the Photolucida, Critical Mass Top 50, in 2005) Brian Ulrich... Read more

Posted on December 1, 2007 20:39

Tomato marmalade
à la Tal who is
back in the Old Country

Tal taught me how to make this most delicious tomato marmalade. Actually, when Tal makes it, it's tomato jam. When I make it, it's tomato marmalade. He uses bay laurel, I was about to and then decided on rosemary. Tal's jam is wetter, better to serve with a chopped liver paté that will blow your... Read more

Posted on June 19, 2007 20:56

and the
‘Honey, I’m home from Delhi’

The kimchi chapati breakfast What could be a more obvious combination than the ubiquitous flatbread of India flavoured with a dash of pro-biotic pickle juice from the Heimatt? Rolling out a kimchi chapati breakfast seems just the ticket to remind me that I'm home from Delhi. It's been a whirlwi... Read more

Posted on March 9, 2007 10:49

The amazing
Sprout (loves) Ikebana

Choreographer Martin Butler's winning entry for the category, 'Fleugalité (bamboo leaf, sango sprouts, rock chives, pea shoots) The amazing Sprout (loves) Ikebana contest was carried out in honour of chef de cuisine Tal Amitai, who was not able to be with us this last week due to the loss of hi... Read more

Posted on January 10, 2007 13:02

Bone up on ikebana

The key to Ryusei-ha ikebana is the approach known as the 'faces of plants.' The arranger is not bound by set rules of composition but encounters the plant materials directly, approaching them with a new attitude. Image used entirely without permission. To celebrate the natural beauty of sprout... Read more

Posted on January 4, 2007 4:46

Catchy, but not contagious

It was recently revealed in an offical report out of the Kimchi Nation that there are exactlly one zillion sorts of kimchi. Kimchi is a falsely generic term for the Korean national pickle and katchi is the mustard green variety pictured here. Catchy Tofu recipe described vertically, from bottom ... Read more

Posted on June 23, 2006 3:12

Sugar and tea

A smokey lapsang souchong, my favourite afternoon tea, served with plain and saffron flavoured sugar crystals from a Persian supermarket in Amsterdam. Growing up in my family, sugar was called white death. Until recently I didn't have much of a taste for sweets or sweetend things. Even one year... Read more

Posted on April 16, 2006 14:59

Not cooking with flowers and leaves, a raw food recipe for marinated shitake mushrooms

If I want to eat with my friends, I can't just serve up vegetables with the dirt still clinging to the rootball, the way I like it. I have to engage in some refining. Hibiscus flower and green tea leaf marinated shitake mushrooms (work: 7 minutes, wait: 1-4 hours) - dried hibiscus flowers ... Read more

Posted on March 21, 2006 14:14

Grow yer own dang food
(part 1)

Image of sprouting bread courtesy of Cygalle Shapiro Back in the eighties, as a student at the University California at Santa Cruz, I lived in a vegetarian commune with a bunch of hippies. As hippies, we produced our own sprouts, yoghurt and salsa fresca for the entire commune, approximately th... Read more

Posted on January 30, 2006 11:52

Beets in hibiscus salt crust

Preheat oven to 220°c/475°F. Mix in just enough water with the salt to make sandcastle-style sand. Add dried hibiscus flowers to the mixture in a few swift turns of the fork. On a baking sheet covered wtih baker's parchment, pack the beats in the salt. Bake for 20 minutes. Crack open and serve t... Read more

Posted on November 22, 2005 19:10

Just experimenting with raw cruciferous vegetables

It would be absolutely no problem for me to go on and on about the conceptual and nutritional inconsistencies of the raw food (culture) diet, but I have to admit that this raw food culinary experiment has seriously increased my intake of *cruciferous vegetables. And that's good a thing because all... Read more

Posted on November 16, 2005 14:20

Audible gasps caused by morphogenetic fields

I was perusing my daily share of food writing, food photography and food porn, when what should I spy with my little eye? An aged eGullet entry about Grant Achatz' tasting menu at his much praised restaurant, Alinea. I know, I know, everyone's been eating honeycomb since time immemorial, but honey... Read more

Posted on November 15, 2005 12:50

And now for something completely simple, honeycomb cocoa nib bonbon

Images r to l: bonbon prototyping, the box it came in Recipe for Honeycomb Cocoa Nib bonbon Cut a piece of honeycomb into desired shape. Place the dripping honeycomb on some raw cocoa nibs. Alternately, place some raw cocoa nibs on the dripping honeycomb. Serve. Read more

Posted on November 14, 2005 14:02

Honey, rockin’ my world

A honey shop in the Kadiköy market in Istanbul is visited by wasps. Read more

Posted on October 27, 2005 15:47

Today’s fig-related transactions

Went to bum a cigarette from my kitchen garden neighbour AlGouche, and was invited to sit around eating figs and play with Abel's toes for awhile (Abel is 3 months old, so it's OK). Received a fig tree as a present from Abel's parents, Amad & Lila, and gave them some leafy greens. Gave som... Read more

Posted on September 1, 2005 0:23

Subsistance farming can be so romantic

... if you only have to do it for a week. The long and short of it is that whilst living in the yurt, Lad and I didn't end up doing a whole heq of a lot of cooking, preferring instead to eat what fell into our mouths, right out of the hands that fed us. In the Occitanian summer that means raspberr... Read more

Posted on August 30, 2005 11:44


Pick the fruit you like, and its seed is for the taking. Everyone does it. 'Shake your moneymaker' is the name of one of the fruits. Or maybe it was just moneymaker. (more...) Read more

Posted on August 19, 2005 11:00

Yurt and garden

My garden at three and a half weeks old, is thriving! My yurt, set up at the edge of a vineyard, with views into two river valleys and mountains on all sides, is now little more than a glorified bedroom, shouting distance from the 'real house' in town. But in one week's time a very special guest... Read more

Posted on August 13, 2005 11:24

Blighted blackberries, all you can eat

In the valley, all of the climbing berry bushes are suffering from blight. Blackberries, raspberries, rusty and yellow leaved are making the locals depressed. My neighbour Jean-Louis tells me, 'Take them all, I just can't stand the sight of it'. 'You want me to take all of your blackberries?!' Eve... Read more

Posted on August 5, 2005 9:00

That’s French for BBQ practice

Last year I bought my first BBQ, a very cute bbq-for-one sort of thing. The level of my naïvete concerning all things BBQ became apparent when it turned out that there really is no such thing as BBQ'ing for one. After giving her a good shining, I announced to the hungry hoard that it was I who wo... Read more

Posted on August 2, 2005 14:57

Freak of nature

In the rice-maker the grains of wild rice had aligned themselves practically in the same direction. If I can repeat this action I will most surely open up a rice circus. (more...) Read more

Posted on July 4, 2005 8:18

I would have been satisfied with less

Café Dudok in Arnhem prepared a special menu in honour of the Arnhem Fashion Biennale. Dutch Art Institute student, MuXue and I were visiting Arnhem for other reasons entirely but we did manage to end the day with an hors d'oeuvre and dessert at said café. The starter, a smoked turkey avocado an... Read more

Posted on June 27, 2005 6:46

Hibiscus flowers

One million years ago, when I was a little girl, I had a piano teacher called Miss Pierce. She was an elegant and graceful woman, and ancient, as far as I was concerned. She was the secret girlfriend of Mr. Greenjeans, from the chilluns' TV show, Captain Kangaroo! We lived in a university town f... Read more

Posted on June 12, 2005 14:25

Art is, art was fluid last Sunday

Due to the good company and delightfully engaged audience, artist initiative Artis in Den Bosch showed this Sunday (05.06.2005) that they really know how to throw a happening. Margriet Kemper opened the salon with a presentation of her book, Speak, Image! (unfortunately only in Dutch) in whic... Read more

Posted on June 8, 2005 9:57

Recipes without words

Image: olive oil, green tea powder, ume boshi vinegar, © Debra Solomon 2004 The images above and below are from a cookbook of mine in-the-making titled Recipes without words. Or rather, with very few words. More later. I’m about to do a presentation about culiblog in the ‘s Hertogenbosch ... Read more

Posted on June 5, 2005 15:19

Pasta that is pasta

(more...) Read more

Posted on May 27, 2005 11:01

Pasta that is not pasta

Finalement, Pasta that is not pasta. In this recipe I use thinly sliced raw courgette/zucchini as spaghettini, and courgette/zucchini and beet slices as ravioli. The main ingredient of the sauce is Turkish pickled and roasted peppers, a product I love because of the bits of charred skin still s... Read more

Posted on 9:01

Play with a mandolin

The original recipe for Pasta that is not pasta is coming. But first you need to own a mandolin. Orange rubber bangles, model's own, courgette rings and bangles, model's own. Read more

Posted on May 14, 2005 13:30

Garlic and beetroot

Sliced garlic, marinated with beetroot, lime zest, lime juice, fleur de sel and extra virgin olive oil. (more...) Read more

Posted on May 13, 2005 13:23

Which one is the fish skin wedding anniversary?

5th Wedding Anniversary Menu for John and Kristi Pasta that is not pasta - courgette spaghettini - courgette ravioli - roasted and pickled pepper coulis - rocket emulsion - even creamier cheese in a can Pepesan sans pep - grated coconut tamale with - smoked mackerel marinated in tama... Read more

Posted on May 9, 2005 10:19

Another short supply chain

This time it's dessert! Ladoos, to be exact. These gentlemen are working in the temple compound (Hanuman Mandir, CP, Delhi) 30 metres from the dung fuel sales and manufacturing woman. Their whole production setup takes place within 10 metres, their point of sale is 30 metres away. A ladoo is ... Read more

Posted on April 26, 2005 9:07

Love those short supply chains

Here in Europe we can't stop talking about 'food miles', that is to say, how many kilometres our food travels before we actually get to touch it. There's that quite famous study of the strawberry yoghurt, It's the same for all products, including cow dung fuel. The images shown were all taken wi... Read more

Posted on 8:24

Avocado update

Safe and sound back in the Heimatt. Pity la geste Californienne. Compare the image above to the entry of hope before heading off to India and France. Looks like my sense of home in Amsterdam needs a bit of nurturing. My inner mother tells me to return the failed avocado sprouters to their original... Read more

Posted on April 21, 2005 8:01

Gullet Girl

This is the correct Dutch way to eat a herring. By firelight. (more...) Read more

Posted on January 24, 2005 9:31

Keeping one’s vows

Remember in October when I had just bought Roxanne Klein's R A W and I reported how it made me homesick for Laurel's Kitchen? And then upon rereading Laurel's Kitchen I made a vow to 'take cashew cheese seriously' from now on? Well, I have been taking cashew cheese making very seriously indeed, a... Read more

Posted on January 19, 2005 17:09

Like raw beans in a hippy’s beard

In less than 2 months I will be heading off to India again and as I prepare the Indian version of the Nomadic Banquet Workshop I find myself hunquering for Indian food. I'll be writing about the Nomadic Banquet in future culiblog entries. Hippy Beard is the nickname I gave to the Southern In... Read more

Posted on January 18, 2005 19:01

Juicing, but not frothing, and you?

So far this juice fast has yielded quite a number of discoveries, the usefullness of oat milk being one of them. In my opinion grain and nut milks qualify for a juice fast because they are simply the wrung out water in which grain or nut meal has been soaking. These 'milks' don't give the gut flor... Read more

Posted on January 6, 2005 22:46

Milk tasting, and you?

As I said, not eating solid foods affords you a chance to try new things. Tonight we did a little experimental milk tasting. Because we're on a juice fast and generally behaving as self-righteously as we can we decided to bypass the locally produced cow, sheep and goat varieties and test the local... Read more

Posted on January 5, 2005 22:19

Enough with the raw food already

We just couldn't eat them all so they've been in the fridge in a wet tea towel since the 31st. I wouldn't have guessed that after so much time you could still eat them raw, although upon opening more than 2/3rds of them were perfectly delicious looking, smelling and tasting. Those deemed not perfe... Read more

Posted on January 3, 2005 17:10

Recipes for Geese and People
and Jeremijenko’s OOZ

2nd course of the dinner for geese and people was called Vegetable Matter Underfoot, (salad carpaccio) visually references the trampled vegetation at the sides of ponds and lakes where waterfowl like to hang out. Natalie Jeremijenko is developing a zoo without cages, and she's calling it 00Z. T... Read more

Posted on March 2, 2004 17:50

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