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

Category archive for: Self-Righteous Nutrition

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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

Dear Annet,

Weak, Polar Circle light illuminating a dried pear Thanks for bringing those most tasty and juicy pears to the food co-op last pickup day. We bought 4 kilos and the next day had already eaten an entire kilo! The last 3k we dried because they were threatening to go soft. Just look what they turn... Read more

Posted on November 8, 2011 14:34

Harvesting lavender

It's been made clear to me that I'm doing this lavender harvesting-thing entirely too late in the season, and that if I had harvested it 2-3 weeks ago it would have been much, much more potent. But it is only now that I have the time and inclination to collect the stuff. Upon my return to the ... Read more

Posted on July 19, 2009 18:32

Gardens and girth,
the real French Paradox

Pardonnez-moi, Monsieur le Voisin My own observational research about kitchen gardens leaves me puzzled as to how folks that grow kilos upon kilos of fresh produce become so perfectly round. No, I haven't 'had the opportunity' yet to ask, so I'll have to guess. Are these gentlemen taking the... Read more

Posted on June 1, 2009 14:13

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

Lacto-fermentation, and you?

Fermentation is a correlative of life and of the production of globules, rather than of their death or putrefaction. Also sprach Pasteur... Instead of using ceramic sauerkraut pots, I used my Grams' old Bauerware, covering the shredded/salted cabbage with plates and whatever weighty ma... Read more

Posted on November 10, 2008 1:14

The French Paradox,
Occitanian kids and food

Small child napping on the dinner garden path A few weeks ago at a dinner where a meat-rich hors d'oeuvre was enjoyed during the conversation course, two little girls, probably 9 or 10 yrs old, were standing before an elaborate platter laden with rillettes on toast, discussing this informal sna... Read more

Posted on August 11, 2008 7:56

An urban vegetarian in the land of meat

Mauve and merveilleuse, the house terrine "In the city she's a vegetarian, but here in the country, she puts entire pigs in her body!" And sheep. And geese. And this is how my dear friends describe me, as an urban vegetarian. Each day on my way down to the kitchen garden, I ride past a... Read more

Posted on August 10, 2008 11:26

It’s not a cheese, it’s a drug

Yes, you can totally get high off of cheese! We scored this slab of dairy perfection off some savvy lady cheese dealers on the market. Brung it on home, but where to put it, save the obvious eating off the wrapper with spoons? Fridge too cool, kitchen table too hot. And I'm not lying or a... Read more

Posted on August 3, 2008 8:42

Fredie Beckmans’ interior life

Dear Fredie, On Queen's Day, we had a party in your house. We overruled Katja, to whom you have been so kind, letting a relative stranger stay in your home while you're away in Berlin. She just wanted a traditional Queen's Day, one in which you simply get drunk and slut it up on the streets. I... Read more

Posted on May 7, 2008 19:16

One little kid
Chad Gadya

Happy Pesach! Are you 6 kilos? Although we had sworn to recreate Pesach Ultra-Lite, Superior Powers and my own stubborn determination to not sit on the floor like my ancestors in the desert, dictated that we drop everything and become a trans-regional trucking company. We had a truck all right,... Read more

Posted on April 19, 2008 11:12

Glutinous Maximus II,
Seitanic Lab Meat recipe

Loaves of Seitan during steaming process Like the soybean, like bread, like fish, like wine, like salt, seitan is part of the utopian food group, foods laden with morality, infused with ritual, oozing with culture, drowning in history. Seitan is desperately in need of appropriation from its ass... Read more

Posted on March 28, 2008 17:59

Local warming

Potager au feu. The lower bit of the Occitanian kitchen garden is clearly a chic-free zone. Burn marks indicate the size of the original fire. Yesterday in the lower garden I made an enormous fire. It was the first time in my life I was able to get it going in one go, normally it can take me th... Read more

Posted on March 5, 2008 12:14

A weekend from sugar rushes

Sugar graffiti from Shane Waltener's Cooking and Constructing workshop last Sunday at Amsterdam's Platform21. Growing up, my family referred to sugar as White Death. Consequently I don't have much of a sweet tooth and I really prefer pickles or anything fermented to sweets. But in a period of m... Read more

Posted on February 20, 2008 16:37

Gastarbeider Dating,
the Hungry Man’s
recipe 4 luv

Suggestive profiling image from Mediamatic's Gastarbeider Dating Site (now in beta!) and used entirely without permission Because 2008 is about solving all of life's little problems, one of my New Year's slash Tu Bishvat resolutions was to start dating. Now I always like to throw in a little bi... Read more

Posted on February 6, 2008 1:34

Speaking of pomegranate

Last year I did my utmost to eat food that was grown and produced locally. But because Amsterdam is excruciatingly far north, more or less deep inside the Polar Circle, this meant that my diet didn't have much in the way of citrus fruit, bananas or mangos. At first I didn't think this would be a... Read more

Posted on January 16, 2008 10:05

Chanukkah, the fesitval of
using oil responsibly

This Dutch snackbar certification sign says, 'Heq yes, we fry responsibly. We use liquid fryer fat and we follow the rules of responsible frying.' This year I decided to celebrate Chanukkah. Probably it's because the past 4 months during the renovation of my home I've been so homesick that the ... Read more

Posted on December 8, 2007 2:00

Yo, Slip of the Tongue

Adapted from the poem Slip of the Tongue by Adriel Luis, directed by Karen Lum, produced by Youth Sounds Factory Read more

Posted on November 25, 2007 14:16

Consumer trends 2008

Taped to the door of Rotterdam’s most charming North African bakery Fes, there is an update of the global commodities price for cereals and sugar. Bakery Fes situated in the Afrikaanderbuurt, a neighbourhood on the lift and the owners of Fes find it important to offer their clientele an explan... Read more

Posted on November 12, 2007 15:33

Whose bread I eat,
his song I sing

Euroforum's Foodservice Congress 2007 was held in conjunction with the FRESH food trade fair in Rotterdam. A lavish display of fruits. With increasing frequency I've been attending expert meetings, symposia and congresses relating to the food industry. More and more these points of contact with... Read more

Posted on September 19, 2007 14:19

Robo Cocktail

Erik Hobijn poses with the Mothuh of all mojito makers At last weekend's party for the youth of today, artist Erik Hobijn demonstrated the explosive power of his handheld cocktail launcher and created some unexpectedly delicious chunky style mojitos. Officially speaking, this cockbot is more of... Read more

Posted on September 3, 2007 21:31

Birthday Cake ultra-lite

When you've inhaled enough buttercream for one life... So would your life be any less fab if you never ate birthday cake again? What is worth more, satisfying 1000 desires or learning to control just one? Birthday boy John B. & buddy Betty D. & basking cake In lieu of the same 'ol same... Read more

Posted on August 9, 2007 15:15

Controversial snacks and mild-mannered symposium

Wandering Banquet's wheat meat piéce montée was not just another secret ingredient. You hear me talkin'? Dutch fire marshalls the world over will be unhappy to read that last Friday's Food, Art and Science symposium at the Centraal Museum in Utrecht was filled way beyond capacity. Lab meat is a... Read more

Posted on July 7, 2007 12:58

Lab meating Friday
food, art & science
snacks & symposium

Listen up, why am I pink? Tissue Culture and Art's Extra Ear 1/4 Scale, used entirely without permission As part of the exhibition Genesis, The Art & Genomics Centre at the University of Leiden, in sweet collaboration with the Centraal Museum in Utrecht have organised a symposium on the subject... Read more

Posted on June 28, 2007 12:03

Where Nina Planck and I agree to disagree about vegans

Image barely related to entry: Tarama and full-fat kwark on wholewheat bread strewn with chive flowers The following is the correspondence between Nina Planck and I on whether or not veganism is natural for humans. I wrote Nina in regard to her newsletter and Nina's article in the NYTimes Li... Read more

Posted on June 17, 2007 9:35

Capture the yeast within

That's a chopstick for stirring, not a straw for slurping. My girlbud and twisted lifecoach K'tje has been baking bread for hoards of guests and is in desperate need of yeast. Fresh yeast. Down in Occitania it seems that many a masterbaker is in fact a boulanger truqué. Dang faker bakers don'... Read more

Posted on June 5, 2007 21:21

Glutinous Maximus,
Grow yer own dang protein!

It may be beige, but it sure is some good eatin'... There are days when in one go, we can be inspired enough to shrug off one hella lotta ballast of preconceived notion. Last night was one of those days, when in an ad hoc workshop at the cooking studio of Marlein and Inez, Tomoko taught us to e... Read more

Posted on June 2, 2007 13:12

A yogic diet is not for me

My Aunties preparing an oddly sattvic picnic for our family in Paris' Jardin de Luxembourg It's slightly troubling to learn that my ancestral diet and a yogic or sattvic diet have little in common. I'm a lover of leafy greens, an initator of a sprout restaurant and I've been known to be inordin... Read more

Posted on May 18, 2007 19:17

Left leaves

Author with 36-point fresh kill Yesterday it occured to me that it's only because the garden was neglected for such a long time that we're able to enjoy these spring flower salads and everything-but-the-squeal brassica eating experiences. The romanesca shown above was at one time a compact lig... Read more

Posted on March 25, 2007 11:08

Spring salad bouquet

After 6 months of neglect and a rather substantial flood, I really didn't expect to find much in the Occitanian kitchen garden. But in fact, we will have trouble eating our way through the sheer amount of over the top, beautifully bolted brassicas, flowering mizuna and rucola, brussels sprouts a... Read more

Posted on March 22, 2007 12:18

So, uh,
what are you doing?

M: mostly alcohol, occasionally a teensy bit of coke. T: weed, coffee and cigarettes, definitely no coke, recently recovered from a Tony's Chocolonely addiction but now I'm into the Euroshopper alternative. It tastes just like slave-free. P: I don't normally do chocolate, but I went throug... Read more

Posted on March 19, 2007 20:56

Food supplements

In Ayanagar Village on the outskirts of sprawling Delhi, the urban agriculture workshoppers accidentally stumble upon a food supplement store. A result of the Green Revolution? Read more

Posted on March 12, 2007 15:07

Wild Fermentation

My friend Anita Lozinska made these pickles last summer in Poland, where they know a thing or two about pickle making. These are perfect pickles. A few weeks ago, a friend asked me if I believed in the theory that we should eat foods according to our blood and body types, according to our ethni... Read more

Posted on February 12, 2007 20:28

Chirashi sushi
chaotic and unbound

Chirashi sushi as served at Martin Butler's the Girlfriend Experience Chirashi sushi is ‘casually mixed’ sushi, unbound, informal, slightly chaotic. For Martin Butler's Second Life-emulating, audience driven Girlfriend Experience at Mediamatic, I'm calling it DIY sushi. Chirashizushi (ちã... Read more

Posted on February 10, 2007 11:33

Foodmiles design competition winners win some JUICE

Image of judging panel used with non-tacit permission Tuesday, one week ago today was devoted to a most ironic activity. I swam back and forth to London to jury the shortlisted entries of an international competition to find design solutions to the problem of foodmiles. And by swam, I mean fle... Read more

Posted on February 6, 2007 13:18

Liquid chauvinism,
drinking with Muslims

Buzzkill's throwin' a wrench in my terroir-ism. From time to time a girlfriend coming over to dinner will burst in the door, plop down her big 'ol handbag and announce with a performative voice loud enough for all to hear, 'Oh, and I've stopped drinking!' Pretty much always this means that ... Read more

Posted on January 22, 2007 14:26

Industrial yet green

Sunflower roots make a stab at world take-over There's something about the Montessori School poster-child in me that loves a good self-diagnosed field trip. I can never be too busy or have too many double-booked days to find time for some on-topic hookie, leaving the warm and productive nest th... Read more

Posted on January 17, 2007 15:31

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

Sprouts love ikebana

My neighbours won the 2007 Sprouts Love Ikebana competition for the categories: 6 and under, 5 and under From more than 300 images of the sprouts love ikebana competition this weekend at the Grow Yer Own Dang Food sprout restaurant, these are the first, last and middle ones. We had winners in m... Read more

Posted on January 9, 2007 1:55

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

Dang Freegans, eatin’ our trash, stealin’ our women

See what I mean? Used entirely with permission Actually, Freegans don't so much steal our women as eat our trash. And, not so much our trash, but perfectly edible food and produce that shops and restaurants end up throwing away because the products have passed their sell-by dates. As of tod... Read more

Posted on January 1, 2007 2:39

Sprout Salon Tonight promises to be parfumistic

Culiblog covergirl Iva Supic loves her up some sprouts While in another part of the world a loved one mourns the loss of a loved one, pouring over every verse of the Quran en famille, here in the Polar Circle it rains, blows and pours and we narrowly avert a Sprout War. Now that the dust has... Read more

Posted on December 15, 2006 10:38

Compost heaps of the rich and famous

The Seyferth house sports a compost heap! Well, at least of the famous. This is a shot of a compost heap in the back of the in-process home being built by designer/architect Christoph Seyferth. Although the house isn't even finished, I was pleased to see that the happening kitchen infrastructur... Read more

Posted on December 14, 2006 14:45

Cooking with supermodels

Kitchen Princess Erga always wears herbs, Seattle Public Library carpet by Petra Blaisse Maybe it's the phermones, maybe it's the new varieites of sprouts, (fennel, coreander, sunflower and pea shoots to name a few) but it seems that everything just keeps getting more beautiful at the Grow Yer ... Read more

Posted on December 1, 2006 10:33

A sprouting lesson:
you’ve already got
what it takes

Counter-top sprouting installation chez culiblog When I remind my guests at the Grow Yer Own Dang Food micro-green cuisine concept restaurant that eating seasonal, local food is one of the most revolutionary actions that you can take against petrol consumption, right fists usually fly straight ... Read more

Posted on November 18, 2006 23:47

Micro-green restaurant officially open

Jeanette likes sprouts because they're seed-related Roqn-ass opening btw. Merveilleuse! The dear friends showed up, the food was devoured, folks asked for seconds (and got them without a wince) we danced our tocheses off until 4ish and the whole thing ended sloppily with bottles of bubbles (cav... Read more

Posted on November 4, 2006 18:56

Grow yer own dang food

Radish and leek sprouts in the low-angled polar sun FOR IMMEDIATE RELEASE: November 3, Restaurant prototype to open Grow Yer Own Dang Food, micro-green cuisine A restaurant devoted to sprouted seeds and micro-greens could only be called a Sproutstaurant. And at a Sproutstaurant one eats,... Read more

Posted on October 29, 2006 15:47

Blettes noires pour Yves

Sometimes it's nice to eat really dark food. (more...) Read more

Posted on October 13, 2006 9:41

Make yer own dang
weed butter

The fresher the better, but this ball of dried leaf, brought home from the friends' Friesche farm, will do just fine. Remerçi, Madame! Of course you can substitute any old weed in this weed butter recipe, but I'm old fashioned and just like to use weed. The culinary reasoning behind making but... Read more

Posted on 2:51

Meat meeting tonight

Image of First Nations Sioux ladies drying meat used entirely without permission. That should read meat fight tonight! If you're interested in the meat industry and are currently in Amsterdam, you're not going to want to miss tonight's Cross-thinking about Sustainability - Rethinking the Global... Read more

Posted on October 5, 2006 13:37

Got confusion about the nature of natural food?

This block print from Masanobu Fukuoka's 'One Straw Revolution' is used entirely without permission. This is what I'm re-reading right now and I'd like to share it. Here is a short quote from Masanobu Fukuoka's One Straw Revolution. It should definitely be on the reading list for anyone interes... Read more

Posted on October 1, 2006 3:33

What, you don’t like my not cooking?

The only thing that bothers me about this Soil Association press release is that the 'mums' are getting the lion's share of the blame. Surely in 2006 both parents are responsible for feeding the cubs? 18 September 2006 - for immediate release Soil Association Dinner Lady, Jeanette Orrey an... Read more

Posted on September 19, 2006 14:55

Food causes gas, and by gas, I mean greenhouse gas

Greenhouse gas emissions linked to the production of a kg (roughly 2 pounds) of food. Meat refers to the "carcass equivalent", with bones but without processing, packaging, or transportation. Source IFEN 2004 for France Jean-Marc Jancovici, whose website on climate change with readable, chartfu... Read more

Posted on September 7, 2006 6:53

The issue of financial gain with regard to an allotment

My neighbour Sidi ElGouche is smokin' again. Yesterday my dear colleague (from the Dott07 CityFarming project) posed the very good question of how much one could earn from one's kitchen garden. Apparently he had read two disparate studies and the numbers varied ten-fold as to what a garden allo... Read more

Posted on September 5, 2006 15:41

Inside the secret gardens of our culinary elite

Photograph of photographs of Terrance Conran and his cabbages by Peter Dench at Telegraph Magazine Last Saturday's Telegraph Magazine reported on the kitchen gardens of twenty-three of England's most 'reknowned' 'cooks'. From several versions of elaborate kitchen gardens, to modest collectio... Read more

Posted on August 19, 2006 12:22

Soy story: food subculture club visits an exhibiton of Romanian otaku culture

An array of Romanian textured soy products What could be more obvious than the fact that the noble soybean, or rather, the humble hunk of textured soy and contemporary Romanian otaku culture are inextricably linked. You already knew that, right? About one month ago, Mediamatic hosted a most ... Read more

Posted on July 9, 2006 18:13

A recipe for Terrine Geologique

Although June is internationally recognised as the month of striation and I've been determined to pay hommage, I'm starting to feel like a 1980's Romanian dictator, force-feeding nut-cheese recipes to her people. Maybe it's because I'm feeling guilty about taking so long to write that entry abou... Read more

Posted on June 27, 2006 23:17

A nut cheese nut case

On the left, homemade pine nut paté with borage flowers. One the right, walnut paté with raw cocoa nibs. Normally this sort of food preparation is reserved for vegans, hippies and raw foodists. I am none of the above, a red-blooded porkatarian, I am. One of my readers disclosed that ... Read more

Posted on June 25, 2006 12:06

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

Master cleanser, for juice fasters and thirsty people

If you just think of this as lemonade, you might actually drink it. Master cleanser is the unfortunate name for a cayenne-spiked ginger lemonade, sweetened with maple syrup and sprinkled with sea salt. When you fast or do sports or simply exist in warm weather, it's wise to drink liquids that don'... Read more

Posted on June 14, 2006 16:49

Juice fasting recipes, start with forgotten vegetables and then forget them again

I'm the kind of gal that likes to pad her New Year's resolutions with seemingly achievable ambitions like, 'Improve handwriting' and 'Find ways to enjoy ancient root vegetables', but 5 months into the year, I haven't exactly achieved success in integrating parsnips and burdock into my winter diet ... Read more

Posted on June 13, 2006 11:08

CPULs when bad acronyms happen to good people

It's pronounced 'SEE, PULSE' and stands for Continuous Productive Urban Landscapes. Architects Viljoen, Bohn and Howe's positively radical notion of combining productive urban landscapes with continuous landscapes, proposes a new urban design strategy that would change the appearance of contempo... Read more

Posted on June 9, 2006 13:51

An improbable history: meal assembly centers

image of friendly community hugging © Super Suppers, used entirely without permission Kim Severson and Julia Moskin's New York Times article about meal assembly centers has me all excited and flapping my wings. For other people. They report on Texan Judie Byrd's service called Super Suppers, ... Read more

Posted on March 26, 2006 22:40

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

Food Force computer game: force-feeding inaccurate notions of the causes of hunger

images courtesy of Food Force, &copy United Nations World Food Programme - all rights reserved Two weeks ago I sat dumbfounded watching a French TV report in which journalism students practiced reporting a fictional national emergency. I couldn't help but think that what's cool about practice ... Read more

Posted on March 17, 2006 18:26

Note to self: alfalfa, mustard, buckwheat, red night kidney, adzuki, soy, soy, soy

This is the planting order when facing the lower allotment. The acronym is AMBRASSS, which could stand for the the English embarass, if the cover crops once again fail to thrive. If the cover crops survive my handling and the weather, I can pronounce the acronym in French as in je t'embrace, which... Read more

Posted on March 2, 2006 22:22

Git yer frites on! What we’ll probably all be wearing this Fall

Daddy's favourite outfit from the Jeremy Scott Fall 2006 collection, image used entirely without permission This is no time to bitch I mean kvetch about healthier alternatives. Just plunk down a honqin' load o' dosh and git yer dang frites on, bi-haa-whoa. It's New York designer Jeremy Scott's Fal... Read more

Posted on February 24, 2006 0:24

Yesterday’s news: anti-advertgames

"Making money in a corporation like McDonald's is not simple at all. Behind every sandwich there is a complex process you must learn to manage: from the creation of pastures to the slaughter, from the restaurant management to the branding. You'll discover all the dirty secrets that made us one of ... Read more

Posted on February 3, 2006 9:21

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

2006 Bloggies, that blog awardish time of year again…

Wing-flapping all around! Thanks to the kind folks for nominating culiblog in the 2006 Bloggies. If you want to show your appreciation to the author of your daily dose, you can still nominate culiblog for the categories: best food blog, best under-represented blog (!) or... dare I say it, blog of ... Read more

Posted on January 7, 2006 13:55

Another gushy garden story

Why is this eighty-seven year old man smiling? One possible reason is that he has a garden... and neighbours. If I am any sort of judge of things that make one happy, I can report that the addition of a garden and all the things it brings with it, fresh veg and fruit, new friends, a sense of commu... Read more

Posted on January 4, 2006 9:05

My kitchen garden at midwinter

Granted, mine is the ugliest of all the kitchen gardens here, which is why it's unbelieveable that upon my return to Occitania, I was able to pluck leafy greens at midwinter! I fully expected to find nothing, bugs and more nothing, but to my great surprise there are sun dried tomatoes, sorrel, swe... Read more

Posted on December 21, 2005 12:54

Healing Foods Pyramid is sickmaking

Never say never, but I never get sick. And according to the University of Michigan's Healing Foods Pyramid, the reason I never get sick is that it seems I primarily eat 'healing foods'. That, in and of itself is sickmaking. The smart folks at the Uni emphasize: * Healing Foods - On... Read more

Posted on December 17, 2005 15:34

And the answer is… community supported agriculture

image courtesy of the Real Dirt on Farmer John website Well, at least that is one of the most positive answers to the questions that came to my mind after watching Erwin Wagenhofer’s We Feed the World (Austria 2005) Saturday night at the IDFA. Although reviews and film descriptions already abou... Read more

Posted on November 30, 2005 11:17

The Hunger Artist

Here's one for the archives: Google (images) 'Hunger Artist' Happy Thanksgiving, by the way. (more...) Read more

Posted on November 24, 2005 8:04

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

Everything but the squeal

Sometimes in a recipe, you want to instruct the cook to go outside her normal boundaries of food preparation. I used the term 'everything but the squeal' to describe the use of every single living part of a beet and a radish in an entry titled Yurt and Garden and in an entry on Indian Leafenware ear... Read more

Posted on November 15, 2005 10:41

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

Food Subculture Club visits a raw food (un)cooking workshop

When cooking with meat or dairy, it's always easy to create foods that are delicious, rich and complex in flavour. By combining processed grain flours with an oven, or brown rice and a rice maker, it's simple enough to make comfort food. But I have always been curious as to whether a diet of raw... Read more

Posted on November 13, 2005 20:31

Chef Thor, Croqueta d’Amor, Medaille d’Or, Cultural Sectór!

images top to bottom: Croqueta d'Amor in process, the chef formerly known as Thor, Chef Croquette works on a Croquette Japonais At a top secret location in Amsterdam's PostCS cultural hub, Chef Croquette and the Croquette Family get to work on the hundreds of croquettes ordered for a weekend ... Read more

Posted on November 4, 2005 23:31

A belly full of raw food facility, reviewing a conceptual restaurant

Smart babies bring their own food to a restaurant opening It's probably fair to assert that last Saturday was an all-time first in Amsterdam: two interesting culinary events in one day. I made sure to attend both Juliano Brotman's Raw Food UnCooking workshop as well as the restaurant launch of Mar... Read more

Posted on November 2, 2005 10:31

Juliano’s Raw

Image of Juliano and friends courtesy of Juliano Brotman's Planet Raw website Loyal culiblog readers know that I like my bacon fried crispy and that I never pass up an opportunity to eat most forms of smoked pork. But I also like to expand my culinary and nutritional repetoire with raw food kweeze... Read more

Posted on October 28, 2005 11:59

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

I love smoking everything in moderation

Last year in Delhi I reported on why it's a good idea to keep a positive attitude while experimenting with stimulants. This year I simply throw myself into the task. By the volume of the blueish haze, one wouldn't suspect that we were entering an outdoor tea house, but the tea house, (and by tea... Read more

Posted on October 22, 2005 14:36

Papabubble is pure sugar finger lickin’

Loyal culiblog readers know that I'm not a big fan of sweets, but sometimes sugar is coaxed by masterful hands into shapes and colours so beautiful, and with flavours so delicious, that it's all I can do to keep from hauling off and giving it a good lickin'. At the moment of writing, I'm popping a... Read more

Posted on October 18, 2005 14:13

All I really really want is locative food

That is, food that tells me where I am and where it's from by it's very name and nature (without the use of an RFID tag). And all I really really want is to have one major train station and one major airport in one country that sells food that is not created by food product designers but by loca... Read more

Posted on October 1, 2005 9:53

Oh to utter the words, food design…

Well it's about bloody time! Coinciding with all manner of design events going on right now in Amsterdam, the Stedelijk Museum hosted a symposium titled Food Design at the ubiquitous Club 11, featuring three speakers and three completely different interpretations. Marije Vogelzang (Proef) is do... Read more

Posted on September 28, 2005 9:03

How to feel a food mile

If it takes me eleven days to really feel at home, just imagine how a piece of fruit must feel after travelling under much worse conditions and for a far greater distance! No wonder one must go to great lengths in the urban environment to find tasty fresh food. My head finally adjusted to being he... Read more

Posted on September 19, 2005 10:00

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

Happy spoon

Yurt down, lad gone, summer's end. You can hardly blame a gal for eating choco-hazelnut paste straight out of the jar. The spoon came out of my mouth making a mockery of my attempt at food-medicating. (more...) Read more

Posted on August 29, 2005 14:37

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

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

So except for the coffee…

You may have noticed that culiblog has entered holiday mode. Hopefully this will all end soon. Profound apologia for the die-hards, but it's summer and all I want is homegrown. Please just go outside. Here in Occitania, most of our food doesn't even make it the fridge before we've brushed the d... Read more

Posted on July 26, 2005 16:34

Dear Dad, please get crackin’

Look what Auntie Kristi made me from the first harvest of her very own garden back in the Old Country. This raspberry/berry jam brought tears to my eyes, so delicious. None too sweet either, just the way I like it. Now there are two people in the world that make me jam that makes my heart leap wit... Read more

Posted on July 2, 2005 13:14

Giving sustainability a bad name, the mediagenic 100 mile diet

Far be it from me to take the fun out of eating locally and sesasonally, and far be it from me to stop others from trying, but some folks are just giving sustainability a bad name. I’m wondering about the media-genicity of the stupid experiment with the high Supersize Me-factor. Trading and in... Read more

Posted on June 30, 2005 9:12

It was an accident

Puffed quinoa is delicious and has a surprising texture. I heated it in an a lightly oild pan but a paint stripper will do a better job in the future. The plan was a chapati with a puffed quinoa 'layer'. That plan still needs a bit of work and I'm hoping that Harold McGee's On Food and Cooking wil... Read more

Posted on June 29, 2005 23:41

Sometimes I’m irreverent and I take the easy way out. Here’s how…

Granitas shown clockwise from 10 'o clock; duoi uoi nuoc hot e (let's just call this, banana and acceptably gelatinous seed drink), ice coffee, green tea tofu, lychee soda, passion fruit&juniper berry&ume boshi, mango tofu. Center; guava disk. View image The motivation behind this granit... Read more

Posted on June 15, 2005 14:30

Space food

(image courtesy of ESA Directorate of Human Spaceflight and Alain Ducasse) A former colleague of mine, aerospace engineer Alexander van Dijk, sent me this link about chef Ducasse and his staff developing food for manned missions into space. Check out the space food experiments from the directorate... Read more

Posted on June 14, 2005 12:56

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

Fortunately the food was slow and dry

When the 'slow' is the Slow Food Movement and the 'dry' is Dutch design collective Droog Design, the combination of slow and dry is a good thing. In Dutch, droog means 'dry', and it refers to the dry humor of many of the collective's designed objects. Droog is celebrating their Amsterdam Staalst... Read more

Posted on June 10, 2005 0:17

Strawberry stories

I took home some of those organic strawberries from Brabant last Sunday and by Monday morning I had turned eating strawberries into a yoga breathing practice. Inhale; pop a strumberry in your mouth and squish it against the roof of your mouth with your tongue, wait. Exhale; get high off the strawb... Read more

Posted on June 9, 2005 9:52

Recycled tetraware and even more leafenware

The image on the left shows (clockwise from 10 o'clock) a repurposeed surplus tetra-pak plate, a banana bark pressed bowl, a paper plate made out of 'surplus' film poster and the underside of the tetra-pak plate showing its origins as a tomato paste container for an arab-speaking country. In the c... Read more

Posted on June 3, 2005 11:53

Leafenware is everything but the squeal

A banana leaf is a plate in Bangalore. The uppermost image shows a Ghandi bazaar (Bangalore) plate maker producing and selling leafenware on the street. The waste products of his production are eaten by noshing cows. This is 'everything but the squeal' vegetarian-style. But Delhi is far far a... Read more

Posted on June 2, 2005 9:47

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 May 27, 2005 9:01

Chicken jail

A man languishing behind bars of a chicken jail. This image was taken near Connaught Place in Delhi and is part of an archive compiled by participants of the Nomadic Banquet workshop, Delhi March 14-26, 2005. For more blog entries and image archives, please check out the official Nomadic Banquet w... Read more

Posted on May 12, 2005 15:49

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

Ladies who drink bubbles on a Friday afternoon

Good friends and exemplary ladies Quirine and Helena celebrate the opening of their new offices in the Amsterdam Post CS with some bubbles. Their film Celebration, a documentary about the Florida town of the self-same name and the desires of its quirky inhabitants premiered in January at the Rotte... Read more

Posted on May 7, 2005 10:26

Fallen Fruit

Red apples on the left, yellow apples on the right. All of the apples were going to waste. As a fan of food foraging and fruit stealing, and as a woman who had never bought fruit except for bananas, mangos and the occasional avocado until she moved up North to the Polar Circle, I applaud the Fa... Read more

Posted on 1:58

Scared of a little granola perfume

In Dutch we have a term, 'doorheenbijten' that means literally 'to bite through something'. We use this term to describe the painful process of exploring unchartered territory. Think for just a moment about what could have motivated someone to invent such an idiom. Now, think about the circumstanc... Read more

Posted on May 6, 2005 12:36

Restaurant for anorexics

Sehnsucht, (means longing in German) is the name of a Berlin restaurant for anorexics. Owner Katja Eichbaum, formely anorexic, started this project with private funding (only her father would lend her money) as a therapy for her own condition. The chef is anorexic as are several members of staff.... Read more

Posted on May 5, 2005 8:38

Far away is the new *onrein

Maybe it comes from the fact that I'm reading up on dietary law combined with reading John Thackara's book, In the Bubble about sustainability and design, but I'm starting to wonder if distance is the new unkosher. In Patrick Faas' Volkskrant article titled, The prophet Mohammed's favourite dish, (1... Read more

Posted on May 3, 2005 5:59

Hors d’oeuvre of affliction

Some years ago a friend of mine waxing rabbinic told me that during Pesach week, whilst eating charoset one must never say, 'Mmmmm, I love charoset!", because charoset, a delicious mixture of apples, honey, and/or nuts, dates figs, symbolises the mortar used by slaves to build the buildings of t... Read more

Posted on April 27, 2005 9:42

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

Passover cleaning

In December 2004, a Spanish Talmudic scholar named Sinterklaas was cited translating the Torah, 'Passover is the holiday when it behooves us to clean the barnacles out of our grooves'. If you don't have anything in the fridge, it's easier to clean it. Smetvrees, the fear of contamina... Read more

Posted on April 22, 2005 10:20

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

Delhi recycling, in all fairness

When is recycling not really recycling? When the recycled or re-purposed item never really had a purpose in the first place. These papers, have been left on the ground (location across the street from Jantar Mantar, Delhi), as far as I can tell, for no other purpose than to be repurposed. The imag... Read more

Posted on March 15, 2005 13:07

A street snack called chaat

In Delhi street vendors sell chaat, that is to say snacks consisting of all manner of puffed, roasted and deepfried legumes, grains, pasta products and broken crackers. Nibbles to go, nibbles to take home, nibbles that remind one of the street. A chaat vendor will sell his beans and bobs dry to ... Read more

Posted on March 14, 2005 19:27

Delhi street food vendors benchmark good health practices and urban planning

This Delhi street vendor has set up a much needed no smoking zone right in front of his stand (located in front of the state emporia across the street from the Hanuman Mandir near CP). I believe he is selling little packets of flavoured chewing tobacco. Read more

Posted on 18:30

Bad eating habits

Mille pardons. Culiblog is temporarily suffering from bad eating habits. Love, Debra Read more

Posted on February 16, 2005 12:58

Lacking and craving

Supposedly craving a certain food is your body telling you that your diet lacks a certain something. But what is it that my diet lacks if I get cravings for 1000 year eggs with Cheese in a Can Soup? Could the lack of light and earthy outdoor fun up here in the Polar Circle have made me wood ash an... Read more

Posted on February 8, 2005 10:23

Cooking Challenge, Pôts de Crumble

In French that's pronounced poh and the term can mean everything from a pot to piss in to a pot to plant some blood orange apple crumble in. Recycling fool that I am, these pôts originally contained storebought creme caramel but serve as excellent ramekin substitutes. This past weekend was ... Read more

Posted on February 7, 2005 10:05

I hate bread

Except sometimes and some breads. I love cornbread and I love my little cornbread iron. Maybe because it's bound up in a possibly made-up memory or maybe it was something that really happened. But I believe that I became covetous of my Auntie S's when she dished up some cornbread 'ears' for Thank... Read more

Posted on February 4, 2005 22:37

Gullet Girl

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

Posted on January 24, 2005 9:31

Brain Food

This terribly sad but well written book by Mark Kurlansky is a gripping history from the perspective of the cod. Kurlansky tells how fishing for this gadiform has deeply affected the wealth and development of many nations and technologies. I'm thinking the Flounder by Gunther Grass that I read bac... Read more

Posted on January 20, 2005 20:54

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

Juice fasting, and you?

It may look like a *beer but it's just fresh-squeezed pineapple juice. We're fasting, remember? After the holiday gorging, after the guests have gone, we decided that it was high time to do a little juice fast, just a short 3-day holiday gift to our gut flora for putting up with the over-indulgen... Read more

Posted on 11:51

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

I want you raw (part 2)

In la douce France they eat oysters on New Year's Eve. Although in the past year we may occasionally have been known to bitch and moan about cultural convention, assimilation has never been so painless as it was tonight. JT sniffs out some unsavoury goings on. (Photos by Jogi Panghaal) Read more

Posted on January 1, 2005 1:45

Making Roti with Jogendra (play with your food)

I have my way. Jogi has his way. But you can tell by his name that its his birthright to know how to make a better roti. If you make the roti MY way they puff up like pillows. My way involves a lot of not doing anything and getting the heat right. (Plus you get to use up some of the chicken ... Read more

Posted on December 31, 2004 0:51

The cost of taking it with a grain of salt and the ‘L’ word

On a more serious note, let's talk about the cost of exporting salt - or any other gourmet food item... My friend JT shuddered when I asked if I should extend the (relatively local) French salt collection I plan on giving his family with a package of rose coloured Himalayan salt. As with most exp... Read more

Posted on December 23, 2004 8:10

Next unto sallat she shall deliver forth all her fricassees…

This leafy green quote comes from Gervase Markham's The English Housewife written in 1615 in a treatise about salads. These words are instructions describing the placement of dishes and the order of courses, starting with light leafy green salads and moving through salads with boiled and pickled ... Read more

Posted on December 9, 2004 19:11

Adam is the genuine article…

The very attentive Adam Kuban raced over on his, his, (whatever sort of motorcycle he's riding) to assure me that his weblog Slice is purely about offering the best possible pizza fieldguide and not about I-Pod applications, 'not that there's anything wrong with that...' One lengthy browsie-brows... Read more

Posted on November 23, 2004 0:10

Aunti-Cakes, Anti-Cakes

Baker's man! Gawd they're pretty, these (fake) cakes from de Taart van mijn Tante (My Auntie's Cake/Recipe) displayed in the tea room of the patisserie on the Ferdinand Bolstraat in Amsterdam. My aunties, fabulous cooks and bakers though they are, wouldn't dream of baking such cakes, too much Wh... Read more

Posted on November 15, 2004 11:01


What's wrong with this image? Read more

Posted on November 6, 2004 19:52

Hash Shakes are sooooooooo passée

Well, what were You eating one and a half years ago? Bhang Shake (serves 3) Aditya and Arjun (not their real names) dosed me with the vivid high of this sublime hash milkshake one and a half year's ago. What were we THINKING!!! (more...) Read more

Posted on November 5, 2004 20:58

Poppyseed Mustard

It tastes just like it looks, dark and musty. Even though I mixed this batch with a roasted garlic clove I still think it would taste great with chocolate! Poppyseed 'mustard' makes me long for strudel and as soon as I am done with this juice fast I'll develop a savoury strudel with poppy seeds a... Read more

Posted on October 26, 2004 22:46

Learning through your Ass: The Return of Laurel’s Kitchen

When I became a vegetarian at the tender age of 13, my parents, fearing that I would stunt my own growth, gave me what was considered at the time to be a good introduction to vegetarian nutrition, amino acid chains and global food politics. It was my first cookbook ever and its pictureless recip... Read more

Posted on October 8, 2004 1:09

Ik lust je R A W

Wing flapping all around! Today I indulged myself and bought a cookbook that I have wanted to own for quite some time. R A W by Roxanne Klein (a culinary approach to vegan and raw food cooking) with Charlie Trotter, one of the US's most innovative chefs. Regular readers know that porkatarians like... Read more

Posted on October 7, 2004 17:52

Possible Epiphany

She's going to try one of my recipes. And I'm scared. What if she doesn't understand and makes a dog's breakfast of the thing. She might stop trying my recipes forever. Although I have cooked since I was a child, I am new at writing recipes for other people. I am new at explaining cooking to peop... Read more

Posted on October 5, 2004 10:11


This recipe for Chalupsie has been hybridised to the hilt. Pronounce it however you like, it's just Stuffed Cabbage or Chou Farci and up here in the Polar Circle we need hearty winter fare like this. C H A N G E S : It was my Gramma's recipe from the 'old country', from HER mother, but Grams ... Read more

Posted on October 4, 2004 11:15

Let me bore you with: Culture Shock

Where was it that I read that 'inordinant attention to bodily functions and diet is one of the symptoms of culture shock'? Certainly this is not the only symptom, and certainly this inordinant attention isn't always a symptom of anything in particular BUT, since I started working on the Ladies Gourm... Read more

Posted on September 25, 2004 11:32

Glycemic Index, Glycemic Load

Okay Freaks, here is a great article about the definition of Glycemic Index and Glycemic load. Don't mind the fact that you have to go to a diabetes website to read about it. Diabetics, folks with hypoglycemia and athletes need to be experts on glycemic indexes and loads. Read more

Posted on September 23, 2004 14:00

Eat off the floor? Get the facts…

In Amsterdam if I drop food when I'm cooking I always just pick it up and pop it into my mouth. I eat off my floor - sometimes days after the 'fall'. And what you may ask are my criteria for scrapping or scarfing? With me it depends on whether the food was initially wet or dry. (See semi-unrelated... Read more

Posted on 12:08

Harvest begins and Summer leaves off

At Fred and Kristine's the tomato harvest is in full-swing. This is my adhoc collection of pear tomatoes, the beans are at my feet. They planted 19 other sorts of heirloom varieties but old-fashioned girl that I am, I just prefer the cherry tomatoes. This is evidenced by that fact that I don't ap... Read more

Posted on August 31, 2004 0:16

Leafy Greens

Up here at the Chateau there is no shortage of appreciation for leafy greens. Tonight we eat our salad with rapt attention as Kristine sings the praises of yesterday's salad, plucked by a visiting chef. Claire and Valerie recount that their Grandmere not only goes mushroom hunting but salad green hu... Read more

Posted on August 16, 2004 11:56


Aligot is melted Aubrac cheese, chunky mashed potatoes, and coarsely chopped garlic stirred and stirred and stirred in a special p�t d'Aligot until it gets nice and stringy. (more...) Read more

Posted on July 22, 2004 9:24

No Rest for the Rugged

There you are, a pre Iron Age chef and you want to whip up a fine bouillon for tonight's f�ete. It's easy as pie... read on. (more...) Read more

Posted on July 13, 2004 10:42

If it Bleeds, it Leads

That's was one of the more memorable lines in Michael Moore's, 'Bowling for Columbine'. Moore is speaking to a TV producer, asking him to explain why there are so many fear evoking images on the US nightly news. The TV producer replies self-evidently, 'If it bleeds, it leads'. I thought the line ... Read more

Posted on July 12, 2004 13:28

Hangover Helper

We only wanted to go dancing. And of course pollute ourselves and then sweat it out on a dancefloor in a very slutty way. We wanted to smoke and breathe deeply, to sweat. The goddess of Shake Yer Bootie unfortunately had other designs for the evening and our simple plan fell through. You can't da... Read more

Posted on 12:57

Tonijn voor het Publieke Domein

That's Dutch for Tunafish Salad for the Public Domain, the title of the bad weather picnic that I designed (and produced with the generous help of Tracey Prehay and Anne Schiffer) for the opening of my student's exhibition at the Balengebouw in Roombeek (Enschede). (Website is forthcoming!) tuna... Read more

Posted on June 25, 2004 23:48

Moralist hangups

It's a day for raucous rejoicing when an immigrant to the Netherlands can help the natives remember their culinary traditions. Hangop is a Dutch summer dessert. It is simply yoghurt hung up in a wet tea towel until all of the whey has drained out of it, thickening the yoghurt in the process. 'Wh... Read more

Posted on June 20, 2004 16:35

Comfort Food

Since I was 14 I've been a huge fan of kimchi (korean pickled cabbage). And lately not a day goes by when I don't eat it. And lately I eat it with noodle-cut tofu, 'white cheese soup', black sesame seeds and wasabi peanuts. I love the way the different textures of cabbage and daikon radish feel ... Read more

Posted on June 12, 2004 16:11

Eat Yer Snakes

"Well because my Auntie was a Mormon missionary and she was actually E A T E N   A L I V E by snakes. Ever since then I haven't had much appetite for snakes. " "Nope, not even if they're skewered." technorati tags: China, Nanjing, snakes, outdoor market Read more

Posted on May 8, 2004 16:48

Don’t Spit Everywhere

No one seemed to be paying a whole lot of attention to these wonderful posters. (more...) Read more

Posted on May 1, 2004 13:32

A Single Grain of Rice

Yi Li Mi = A Single Grain of Rice in mandarin neon. A Single Grain of Rice is a project for a culinarily oriented fasting restaurant that I am initiating. Future entries in 2006 will explain this project in greater depth, but at least I've got the neon sign. technorati tags: fasting, China, neo... Read more

Posted on April 25, 2004 12:49

Water distribution by bike

2L PP PD = Two litres per person per day. No gettin' around that. Now get it out there. Read more

Posted on April 24, 2004 18:09

Attempt # 2 at Acquiring a Taste for Stinky Tofu

I like the i d e a of stinky tofu but I haven't yet acquired a taste for it. The version depicted above is fried. I thought this would diminish the aroma reminiscent of human excrement that this foodstuff can't help but exude. Sadly the frying seems to have had no affect upon the smell of stinky t... Read more

Posted on April 8, 2004 11:05

Eaten Alive

"Well you see, my maternal grandfather was a merchant marine and he was actually EATEN ALIVE one day by an octopus and ever since that day I just can't eat octopus anymore..." "No, not even if its dead and skewered." Read more

Posted on April 4, 2004 10:37

Feeding the Animals

A shellfish as large as your arm. That's good eatin'. Read more

Posted on April 2, 2004 10:17

Attempt #1: Learning to Love Stinky Tofu

The Chinese call it 'Stinky Tofu'. And they're not lying. It's aged tofu that many a left coast university student has inadvertently made by just leaving the tofu to its own devices. Eating Stinky Tofu requires acquiring an acquired taste. Every image of this food in my Chinese Food point-it wil... Read more

Posted on March 27, 2004 8:27

Duck Entier en plastique

Duck under plastic wrap at a food-court style restaurant in Nanjing, PRC Read more

Posted on March 25, 2004 8:12

Juice fasting, Soup fasting

In preparation of my trip to PRChina I am fasting this week. Liquids only� primarily fruit and vegetable juices, but also broths and froths. It is exciting to present myself with the opportunity of creating new juice and soup recipes as well doing a survey on rice, soy, and barley 'milks'. I ha... Read more

Posted on March 20, 2004 22:32

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