We talk a lot about food but when it comes to sitting down for dinner, or breakfast or lunch, for that matter, it is often more about the company you share it with than the dish you eat. In the best of cases, both food and company are outstanding which is how we concluded this past weekend. After two hard days of camping in Mt. Tamalpais State Park, we returned home last Sunday afternoon pretty beaten up. How great it was when my dear friend Arantza’s mother and younger brother came over for dinner. And lucky for us all, they brought plenty of delicious Spanish food and also prepared it for us to eat while we shared stories of our weekend adventures. Come and cook with us! Continue reading “A Spanish Feast”
Month: May 2013
For Oklahoma
It is hard to think about seasonal fruits and vegetables, spices and herbs when there is so much devastation and shock in the tornado-hit town of Moore, Oklahoma. Which is why Jessica and I are dedicating this week’s post to all those who have been affected by this catastrophe.
You can help by donating to the American Red Cross by texting REDCROSS to 90999 to give $10 (or go online at http://redcross.org) or to the Salvation Army USA by texting STORM to 80888 to give $10 (or go online at http://SalvationArmyUSA.org). Other organizations involved in the rescue efforts include Feeding America, Team Rubicon, Samaritan’s Purse, AmeriCares, as well as numerous others.
Kathrin and Jessica
Picture courtesy of the New Yorker
Eating What Before 6?
Bacon and eggs for breakfast, a chicken sandwich for lunch and a nice and juicy steak for dinner. Without much effort, we end up consuming significantly more protein from animals than many other cultures consume only sparingly. I am not a vegan or a vegetarian and regularly eat dairy products, eggs, fish and meat (in exactly that order) but this week’s post is a little nudge to raise your awareness on the amount of animal protein, particularly red meat, we eat on a regular basis. Come and cook with us! Continue reading “Eating What Before 6?”
All in Favor of Alliums
There is no better staple vegetable to stock in your kitchen than onions. They are versatile, long-lasting and, the occasional tear aside, known to be very good for you. My favorite chef, Meredith McCarty recommends to have at least one member of the allium family a day, whether in the form of onions, shallots, leeks or garlic. According to Michael Pollan, chopping onions is the sine qua non of routine culinary tasks. Come and chop some onions with us! Continue reading “All in Favor of Alliums”
Antibiotics and Its (Ab)Use in the Food Chain
Last winter I came down with a nasty cough, high fever, no appetite and the feeling that something was really wrong with me. Luckily, the right diagnosis (pneumonia) and a round of effective antibiotic treatment put me back on track. The outcome would probably not have been as lucky if this had happened before Alexander Fleming’s discovery of antibiotics. And if you can believe the Director-General of the World Health Organization, we might soon be in a similar position again, as the world is facing “an end to modern medicine as we know it”. Why this gloominess, one might ask. Here is what we found out about the use of antibiotics, how it can lead to drug-resistant bacteria and what we can do about it. Come and cook with us! Continue reading “Antibiotics and Its (Ab)Use in the Food Chain”
Come and Cook with Us 