Articles in Slow Food
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: 7 Krakow culinary highlights
Poland is enjoying a culinary renaissance. Krakow is Poland’s favorite destination with tourists. Travel writer Wanda Hennig meets top Polish chef Adam Chrząstowski, is introduced to Poland’s fledgling wine industry and lists 7 Krakow culinary highlights including the legendary Pod Baranem restaurant, the Benedictine Abbey in Tyniec, lovely Lanckorona, Carp Valley and lunch in the Wieliczka Salt Mine.
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
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
“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.”
Wisdoms of A Culinary Traveler
She’s been called Alameda’s Julia Child and like Child, Weezie Mott is in a class of her own.
By Wanda Hennig
From …
An Appetite for Slow
What’s fabulously fresh, scrumptiously seasonal, lusciously local and satisfyingly sustainable?
By Wanda Hennig
First published in Alameda Magazine, November 2008
It’s 9:30 …
Slow Pleasures
The Slow Food Movement is, among other things, about making choices that nurture our families, the environment and our bodies. …
