What’s cooking with Kayla-Ann Osborn?

While delegation and management are key in Chef Kayla-Ann Osborn’s position, she says she must physically cook. “I love it. I am not a particularly happy person when I’m not cooking.” Her style being “all about flavour” and cooking “what I would like to eat” with “a focus on the natural flavours of the produce and working out what complements it”.

The CBT mouth orgasm scale

Eating mindfully is the key to healthy eating and no-diet weight loss. Zen memoir, Cravings, inspires CBT expert Helen Perry to share her unique and effective ‘conscious eating’ tool: the mouth orgasm scale.

Nose to tail, beak to claw: all about offal

If you don’t like a particular item of food – for argument’s sake brains or liver, tripe or tongue, cow cheeks or bull testicles – it’s most likely because you haven’t been served them prepared the right way. Offal delicacies are being served at upscale dining establishments far and wide. We speak to a Polish and a South African chef and talk about world trends.

The art of bread: Glenwood Bakery Durban

Adam and Carin Robinson at The Glenwood Bakery. Photo Wanda Hennig
Adam and Carin Robinson opened The Glenwood Bakery six …

Krakow’s Stary Kleparz Market: a must for foodies visit Poland

Krakow’s historic Stary Kleparz Market, which dates back to the 12th century, is a must for foodies who travel to Poland. It’s where locals shop and travel writer Wanda Hennig found it ‘the best’ for a sensual photo adventure.

Travel to Poland: Krakow, Chef Adam and Ed Red

Chef Adam Chrząstowski is reviving Polish culinary traditions at Ed Red restaurant in Krakow. “We try to respect the whole animal. Our restaurant is dedicated to meat,” he told the author. Ed Red was the first restaurant in Poland to dry-age their steaks, all the meat comes within 100km. Local products and reeducating palates are among the charming and well-traveled chef’s culinary passions.

Travel to Poland: Copernicus, Olstzyn, Grunwald and Malbork

Reflections on a month-long ‘roots’ trip.
Positively Poland: Four
“We should take an early breakfast. Our day’s destination will be Malbork where …

Buddhist Retreat Center celebrates 30 years

Letting go of thoughts; being present in the moment. Tolle — Zen — Oprah’s favorite Buddhist Pema Chödrön — Louis …

Zen and The Art of Vegetarian Cooking

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 …

The Zen of Food

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.”