Famished Writer

As a self defined “foodie” (now a common descriptor) I have been completely consumed with my Thanksgiving dinner menu. This is not my first rodeo and every year I attempt to make it new and special while balancing traditional fare. I just finished reading an informative and educational, yet fluid read, of a book entitled “Food in History” by Reay which discusses briefly the historical tradition of the first Thanksgiving feast. Growing up in school we were taught the basics, there were Native American Indians, Pilgrims, a cornucopia and smorgasbord of food. While on the surface the basic facts are true enough, I came to realize the neglect in public education as to the significance in history of exactly what food was present and available at this historical dinner, which in effect changed the import and export of foods and spices for America as we know it. Introducing new food items to a child is reported to be done several times (at least 3) not only for allergic reasons, but to acq...

What to do when someone gives you 45 just nearly ripe Passion fruits grown by a local Ranch in Fallbrook? When was the last time you remember seeing these wrinkly, giant prune looking specimens in a grocery store? If your local market had them you most likely walked past foolishly assuming judgment of flavor on their shriveled outward appearance. Many of us have been exposed, even if only recently to some of the more non-traditional fruits that have been infusing recipes with passion (fruit) and vigor in the recent years attempting to achieve a new and miraculous flavor, “unami” perhaps? Fruit with savory has become a trend and a challenging task to accomplish with any amount of success aside from the traditional citrus (lemon, lime, orange) and stone fruits (pears, peaches, nectarines, etc.). More exotic or tropical fruits have been infusing alcohol drinks for decades; the requests for flavors of Mango, Pineapple, and Guava have become recognizable flavors to parts of the world no...