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Some folks love to spend a leisurely Sunday morning strolling the stalls of a gourmet farmers market, scoping out seasonal offerings from local growers and purveyors, and feeling like part of the community. A couple of Sundays ago, I joined a group of intrepid foodies in a farmers market trip on steroids — an adventure that began in the state-of-the-art Studio Kitchen, San Diego headquarters of Specialty Produce, the glitterati of fruit and vegetable sellers. There, the first in a series of “Food as Medicine Cooking Classes” was launched by Chef Christina Ng, chair of the Berry Good Food Academy, a non-profit that embarks on benevolent food programs.
We do have some powerful self-protective weapons at our disposal — food selection and handling being the most effective. Ancient cultures relied on that for their health; even before old Hippocrates advised using food as medicine. So, while you arm yourself with tools provided by personal trainers, meditation gurus and other healers, I’ll provide the edible components of your healthy lifestyle to keep you vibrant for years to come.
At the supermarket produce aisle, I befriended a shopper choosing assorted leafy greens and venting about how she must pay the piper for an indulgent holiday food orgy. She grumbled about the light, airiness of salads, and how “rabbit food” was hardly a satisfying meal. Looking outside the bowl, you can easily find an exciting bounty of roots, fruits, seeds, grains, gourds, greens, succulent seafood and other lean proteins to beef up an otherwise anemic salad, giving it a nutritional and gratifying oomph.
Strolling the aisles of my favorite supermarket looking back at the gustatory highlights of the year, I then gaze at my culinary crystal ball perched in the child’s seat of my shopping cart to predict what’s ahead for 2020. This has been a year of imposter foods — cauliflower impersonated everything from mashed potatoes and rice to pizza crust, breads and gravies. Plant-based proteins and molecules (like pea and heme iron) made mock meats taste, smell, chew and even “bleed” like the real McCoy. Shredded Jackfruit doubled for crab cakes, while spiral sliced zucchini and other squashes disguised themselves as noodles, aka “zoodles.”
’Tis the season when Christmas and the eight-day Chanukah hoopla merge. Chanukah, which begins on Dec. 22 this year, used to be a minor celebration in the Jewish line-up of holidays. Thanks to Christmas-envy among Jewish children (and adults) who are awe-struck by the bedecked trees and sparkling neighborhoods lit-up like a fairytale wonderland, Chanukah has been elevated to the holiday A-list. As for the food part, we’re fortunate to partake in the delights of both traditions that can be enjoyed during a joint celebration.
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Over the years, I’ve attended many holiday parties, and hosted even more. I’ve appreciated all festive offerings, and while I would never turn my nose up at a jar of caviar or good bottle of wine, the gifts I’ve enjoyed the most came from creative minds and loving hearts. A particularly memorable one was a forest green ceramic planter filled with fresh sprouting seasonal herbs, including rosemary, sage and thyme, potted in an edible soil of crumbled dark chocolate brownies. These whimsical treats can be tailor-made to accommodate the dietary restrictions of the host (low cholesterol, or gluten-, lactose-, tree nut-, or sugar-free), and preferences (mild, hot, smoky, crunchy, sweet, savory, or vegan). You will need some simple supplies like Mason jars, cruets, clear gift bags, decorative tins, ramekins, twine and labels. Now let’s get this craft party started! -
Years ago, my aunt hosted a Thanksgiving dinner for 20 people. She prepared a turkey feast from scratch and it was delicious. The next day, 18 of us had a date with the toilet bowl and were queasy for days. The only two who weren’t impacted were the vegetarians. We were all stymied and started asking questions trying to deduce the source of our illness. Remember the board game “Clue”? Well, Mrs. Peacock poisoned Mr. Boddy with a contaminated turkey leg in the dining room. Turns out that Auntie left the unwrapped, partially frozen turkey on the counter to thaw overnight, so the vegetarians were unscathed by her “fowl” deed. Here are some cautions to help keep your dinner guests healthy, happy and free from harm.
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With Thanksgiving approaching at gigabit speed, we’re all gearing up for the big day with a main course of stress, and side dishes of angst and doubts about menu choices, modes of preparation, presentation (and dinner guests). To help make this feast a delightfully memorable one, I’ll now take your questions and offer cooking tips.
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For a little over a year, the SMARTS Farm at The Orchard has been cultivating a love for nature and sprouting community connections in a somewhat secret garden at The Inn at Rancho Santa Fe’s property.
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The Inn at Rancho Santa Fe, recently named the number two top hotel in Southern California by Conde Nast Traveler’s Readers’ Choice Awards, has brought on a new executive chef for The Inn’s Morada restaurant.
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San Diego Section Division III girls water polo championship
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Red Hot Chili Peppers drummer Chad Smith will make the third stop of his 2020 art tour at EC Gallery in Solana Beach from Feb. 29 to March 1, with the free exhibit opening Feb. 27.
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Moments after the Torrey Pines boys’ basketball team had completed a 74-43 drubbing of visiting Poway in the Friday night’s CIF Open Division tournament opener, the arena speakers were blaring the good time ‘70’s Sister Sledge classic “We Are Family.”
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The exciting sounds of Brazilian music will take center stage at a benefit concert in the Village Church sanctuary in Rancho Santa Fe on Sunday, March 1, from 4 p.m. to 5:30 p.m.
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At halftime of Wednesday’s CIF Girls’ Soccer Open Division quarterfinal, No. 1 seeded Cathedral Catholic had a 1-0 lead over visiting eighth seed San Marcos but Dons’ Head Coach Dawn Lee, owner of over 400 career wins and eight section titles, was not satisfied with what she’d seen in the first 40 minutes.
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After 23 years, Thyme in the Ranch’s owners Shane and Dawn Pursell are retiring.
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Nick & G’s Restaurant and Bar offers something for everyone in the village of Rancho Santa Fe.
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International Smoke is hoping to spice up the dining scene in North County San Diego, taking up the hot corner in Carmel Valley’s One Paseo.
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BUSINESS SPOTLIGHT: It’s that time of year again.
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Five months after they were forced to close their popular Hacienda de Vega restaurant in Escondido, the family behind the popular Mexican eateries opened a new location earlier this month on the border of Rancho Santa Fe and Encinitas.
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Author Ken Blanchard presents ‘Great Life, Great Leadership’ Oct. 22 at the Village Church Ken Blanchard, author of the One Minute Manager, is speaking at the Village Church of Rancho Santa Fe this Sunday, Oct. 22, at noon.
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The Beach & Country Guild is in final preparations for its 48th annual Dia del Sol luncheon, “Moulin Rouge.”
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The Banuelos family of Rancho Santa Fe is continuing their efforts to help bring the gift of clean water to a small Zulu village in South Africa — they plan to travel back to Maphumulo on Oct. 3.
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