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September 16, 2017 – 2:31 am

In this insightful gem, journalist and life coach Wanda Hennig writes wisely, hilariously and sometimes poignantly about sex and food; living for three-and-a-half years at the San Francisco Zen Center; moving solo from one continent to another; meditation; creative mindfulness strategies and more. Cravings: A Zen-inspired memoir about sensual pleasures, freedom from dark places, and living and eating with abandon (Say Yes Press). Edition Two (Mouth Orgasm edition) published August 2017 (ISBN 9780996820523 paperback; ISBN 9780996820523 eBook).

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Home » Culinary Adventures, Culinary Travel, Featured, Food Culture, Poland travel, Slow Food, South Africa Travel, World Travel

Nose to tail, beak to claw: all about offal

Submitted by on May 31, 2019 – 4:44 am
thymus and liver
Chef Themba Mngoma
Plated by Chef Themba Mngoma. Photo: Wanda Hennig
Fine-dining chefs globally are turning ‘organ meat’ into delicacies. We travel to Poland and Portugal, survey world trends and ask one of KZN’s most creative chefs, Themba Mngoma, to share the head-to-tail traditions he grew up with. He gives us a couple of easy recipes to inspire those who think offal is awful to consider that, perhaps, offal is awesome. Enjoy my full story Offal: Nose to tail, beak to claw and beast to table in The Daily Maverick’s Friday TGIF section.

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