Food Culture Archives • Page 9 of 10 • WANDALUST

WRITER. TRAVELER. CULINARY LIFESTYLES. PHOTO FEATURES.

Culinary AdventuresSeptember 18, 2010

On the road from Durban: Nambiti and Qambathi escapes

We would set off from Durban and drive about three hours to Nambiti Plains Private Game Lodge. We would go on game drives, hopefully see the Big Five, and food-wise, there was a vegetarian focus. Next day we would drive to Qambathi Mountain Lodge, which also has game and where the food was reputedly excellent.

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…

Culinary AdventuresFebruary 25, 2010

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 […]

BuddhismFebruary 9, 2010

Zen and The Art of Vegetarian Cooking

Greens Restaurant in San Francisco has an outstanding reputation for fine produce and creative food.

Story by Wanda Hennig This story was first published in Food Illustrated magazine, London, with photography by Richard Jung

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 …

Culinary AdventuresNovember 28, 2009

Too many cooks? Not at this table

When eight East Bay culinary divas stir the pot and spill the beans, what you get is a sizzling stir fry of raucous musings, candidness, collaboration, ebullience and deliciousness.

By Wanda Hennig — See full story in Oakland Magazine, November 2009 and Alameda Magazine, November 2009

They met around three tables pulled into a rough circle at Brown Sugar Kitchen in Oakland. During the roundtable discussion, the women talked together, talked over each other and talked totally off-topic — more like being at a good dinner party where wine and conversation flow freely. But there was no wine, just coffee beforehand and slices of carrot cake with walnut at the end.

BuddhismOctober 28, 2009

The Zen of Food

It’s sometimes fast, always Slow, deafeningly quiet and a metaphor for life.

Story and Pictures: Wanda Hennig First appeared: East Bay Edible

“In Zen practice we want our intuition — our universal self — to come forth,” says Berkeley Zen Center abbot, Sojun Mel Weitsman Roshi. “When you’re doing simple tasks [like peeling broccoli or breaking lettuce into bite-size bits], your body, mind, the broccoli, the knife, your hand, the breath, are all involved. When you keep bringing your attention back to what you’re doing — when you are simply one with your activity — it’s the same as sitting zazen.”

Culinary AdventuresSeptember 4, 2009

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 […]

Culinary AdventuresAugust 15, 2009

Are you a culinary traveler? — 22 clues

You know you’re a culinary traveler when: Whether it’s a day trip, a weekend escape or a round-the-world vacation, what you eat and drink will […]

California TravelJune 10, 2009

Best Beaches Northern California: Flavors of Capitola and Santa Cruz

Which beach is best? Capitola with its cocktail cuisine has a party flavor — plus family appeal. Santa Cruz main beach has sea lions alongside the wharf, surfing beneath the cliffs and the famous Boardwalk.

Story and photos by Wanda Hennig All travel has a culinary flavor, given that one has to eat. True culinary travel, however — I’d say what defines it is the focus. It’s about eating the specialties of a place. Learning about the food traditions of the people. It doesn’t imply eating lavishly, isn’t necessarily about haute cuisine, and it doesn’t have to cost a lot. Visiting a farmers market and creating a picnic from the produce stall … Read more

California TravelJune 2, 2009

The Moss Beach coastal stroll — Highway 1’s best kept secret?

A breathtaking beach walk; a scenic cliff-top hike; a chance to see harbor seals up-close-and-personal; and if you keep your eyes peeled, perhaps a whale […]

Culinary AdventuresMarch 17, 2009

If it’s extra virgin, it must be olive oil

Ever thought of using virgin olive oil in your chocolate cake instead than butter? Just one of the delicious ideas in Fran Gage’s latest book, The New American Olive Oil — Profiles of Artisan Producers and 75 recipes.

And one of the many delights served to guests at a book launch lunch and olive oil tasting ….