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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 World Travel

Nigeria’s culinary culture and Tola Akerele

August 16, 2022 – 9:17 am
Tola Akerele

“I really am proud of my heritage,” says Tola Akerele. “Food is one way people can get to know and …

Kavachi Ukegbu and the art of fufu

August 16, 2022 – 8:23 am
art of fufu

This year started on a high for Houston-born Kavachi Ukegbu, a third-generation chef-restauranteur with deep roots in her Nigerian culinary …

Youyou Tu & Yayoi Kusame at 90+

April 6, 2021 – 4:30 am

Youyou Tu and Yayoi Kusama. Two inspiring woman. Both survivors. Both work obsessed. Two women who have made an indelible mark, one on medical science, the other on art. Both still living and in their 90s.

AmmaZulu sculpture garden of delights

October 11, 2020 – 12:58 pm
AmmaZulu sculpture garden

Hein Lottering dishes a garden cafe lunch.
A fantastical garden. A café as its beating heart. A gallery home for …

Sebastian Nico: knives-out lensman

October 7, 2020 – 2:37 pm
Kitchen knife Sebastian Nico

Sebastian Nico has turned two hobbies inspired by time spent in restaurant kitchens into his profession: food photography and crafting kitchen knives. Namely, Japanese-style san mai process kitchen knives.

A Tale of Three Somms

September 12, 2020 – 6:44 am
Somm Zwai Gumede, left, with Chef’s Table head chef, Mathew Armbruster.

Wine rock stars Winston Matthews, Zwai Gumede and Job Jovo are sommeliers at three of Durban’s top fine dining establishments. Remarkably not one of them grew up drinking wine.

Salt, water and fire in the belly

September 12, 2020 – 6:09 am
Chef Khumalo's gran enjoys dessert. Photo: Sandile Sithole

“In Zulu culture we eat nose to tail, which shows respect for the animal. And we have been hanging our meat — what upscale restaurants call dry-aging — for generations. We have traditions around honoring the ancestors where we hang the meat from 14 to 25 days. The family will agree on how long.”

Fulani cuisine takes the stage

August 11, 2020 – 2:58 am
Chef Binta Africa

Chef Binta prepares Fulani food.
African food is trending internationally.
But most likely you don’t know, have never tried — have …

Romancing the exotic, erotic truffle

July 15, 2020 – 12:32 pm
truffle power

Chef Nicola Chessa makes magic with truffles. Photo: Wanda Hennig
By Wanda Hennig *First published Cuisine Noir magazine 2013
At lunchtime on …

Food rocks at Napa Truffle Festival

July 14, 2020 – 11:30 am
truffle dessert

Black Diamond Truffles at the Napa Truffle Festival. Photo: Wanda Hennig
Sooner rather than later and most likely within the next …