Travel to Poland: Magical Masuria and din in Ryn
After breakfast I want show you the region of Masuria, the land of one thousand lakes. The best way for us to visit this region is, when we get there, to walk a bit and then to rent a small houseboat and spend a few hours on the water exploring.
Travel to Poland: Gravely Grajewo
Wanda Hennig blogs about her month-long ‘roots’ trip to Poland. Positively Poland: Two “We should take early breakfast and drive to Grajewo (up toward the […]
Taste for Travel: 20 Tips for Culinary Travel Adventurers
A foodie panel talks Culinary Travel at the Bay Area Travel & Adventure Show. If you’re a seasoned culinary traveler, a culinary travel wanna-be or […]
Going Dippy with Durban’s Dino
Discovering the delights of Dino Constantinou’s Mediterranean kitchen. Story and pictures by Wanda Hennig First published in the Sunday Tribune, May 27, 2012 When […]
Culinary Kenya: Tough old bird doesn’t cut it; Molo lamb does
Story and pics: Wanda Hennig I didn’t go to Kenya for a culinary experience. I went with a commission to write about a nonprofit […]
On the road from Durban: Nambiti and Qambathi escapes
Story and photos by Wanda Hennig
“Dave says I’m Thelma and you’re Louise,” my food writer friend Anne tells me when she pulls up in her car to fetch me. Dave is her boyfriend. Thelma and Louise is the road trip movie. We are leaving on a road trip. We’ve done road trips before. For example, a memorable one where we visited cooking schools and foodie joints through Napa and Sonoma and wrote about them…
Berlin celebrates currywurst. So what about poutine and bunny chow?
I thought I knew all about Germany food, sausages included. Bratwurst, bockwurst and leberwurst were on my family’s snack menu from when I was a […]
Zen and The Art of Vegetarian Cooking
A visit to Greens in San Francisco is a celebration of the senses. Dip your spoon into a bowl of butternut squash soup and delight in the delicate harmony of lightly caramelized onions and apple confit blended with a hint of calvados. Feast your eyes on a salad that marries fresh ripe figs with Kodata, Mission and Calmyra olives, melon, watercress and creamy goat’s cheese. Inhale and delight …
Too many cooks? Not at this table
Cuisine Noir Magazine goes live — epicurean adventures for African Americans
Oakland publisher discovers the joys of culinary diversity, educates her palate — and now, shares the flavors online Story by Wanda Hennig When V. Sheree […]