“Come with an open mind.” It was one of the few requirements Best Food Facts requested when they emailed an invitation to take part of their Taste 15 program: Unearthing the Art and Science of Food. I approach their program with skepticism. Their sponsor is The Center for Food Integrity, and their membership include brands and organizations to support and boycott. Here’s the disclosure: My recent trip to Sacramento, California and two additional trips in the future including all expenses are sponsored by Best Food Facts, and all opinions in this series are my own. Follow the hashtag #Taste15 to read about other food bloggers and farmers participating in the same program. Read more
2014 was the year that failure was recognized as an attribute towards the journey of success. That’s if the lesson was learned from the act of failure. This recipe was a difficult dish to develop. It was perfect the first time. The second attempt was too sweet. The third try lacked a flavorful taste. And, when the dish was finally successful, it was perfect.
Happy Kwanzaa! Your table is set up with the a kinara. It’s surrounded by lush mazao, fruit symbolizing the reward of productive and collective labor from the harvest. The bananas, oranges, pineapples, mangoes, kiwi, grapes, papaya and other fruit ripens each day during the week of Kwanzaa. As pretty as the fruit looks, a fresh fruit salad needs to be made. Read more