Black olives ripening in Spain (Photo from Wikipedia)

Olive oil crisis looms: How to survive soaring prices

Gas may be cheap, but prices for a much tastier oil are about to go through the roof.
Feb 4, 2015

Notes from a Bitter Baker: Swedish Cinnamon Rolls

Real Swedish cinnamon rolls: They’re small, they don’t have frosting, and they’re not for breakfast!
Apr 25, 2013

Kheer: A delicious Diwali dessert recipe

It’s that time of year, the holiday season, time for feasts and tradition. I will admit I never was a fan of ceremony or tradition, but I do love the food. Being from India, it can be hard to explain to Americans just what our holidays are like. Diwali is the biggest and brightest, and […]
Nov 13, 2012

Globalist Roundup: DIY prosthetics, Belgium street harassment, Downton Abbey cookbook

Chinese man builds own prosthetics after fishing accident Sun Jifa is the new face of DIY disability adaptation after making his own prosthetic arms from steel and scrap metal. The arms took eight years to construct, but were the alternative to the expensive models recommended by the hospital. (Via Daily Mail)  A backwards baseball hat […]
Aug 17, 2012

Kitchen Stories: Gluten-free bread that defies the fad

Until I came to Seattle, I’d only met one person in my life who had a wheat allergy. But it seems that for the past year I have heard nothing but “I don’t eat gluten.” Is this the new fad? The new Atkins? What is up with the United States and people with allergies and […]
Jul 12, 2012

Hungry Planet exhibit at the Burke Museum dishes out global food knowledge

Global methods of agriculture are changing rapidly. Fast food chains like McDonald’s are spreading around the globe. And here in the US, we’re eating more and more processed foods. So it’s the perfect moment to take a step back and analyze what the world eats and how we’ve all adapted to the modernization of the […]
Mar 15, 2012

Kitchen Stories: Jill’s Turrón de Bananas

I love food. I probably think of it more than I think of anything else. Food is subtle; the mixing of the sour and the sweet, a hint of anise, a dash of ginger, just the right amount of time in the oven to keep it things moist on the inside crunchy on the outside. […]
Jan 8, 2012