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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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Articles in Slow Food

9th Ave Waterside: Durban eatery’s new dockside life

October 17, 2019 – 9:55 pm
Gary and Gina Neilson

The 9th Avenue Waterside team does prawns.
When a Durban destination restaurant moves from its gloomy parking-lot location to a waterside …

What’s cooking with Kayla-Ann Osborn?

August 17, 2019 – 10:59 am
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

June 9, 2019 – 10:19 am
Sunday Indepent article on 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

May 31, 2019 – 4:44 am
thymus and liver

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

May 8, 2019 – 4:35 am
Adam Robinson chef baker

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

August 18, 2016 – 6:40 am
Stary Kleparz market Krakow entrance.

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

November 22, 2015 – 12:08 pm
Chef Adam Chrząstowski

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

July 5, 2015 – 1:06 pm
Olstzyn castle

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

November 6, 2012 – 8:18 am
Brown lentil shepherd's pie lunch

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

February 9, 2010 – 6:54 pm
Food Illustrated page
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 …