Cauliflower. It's a pretty white vegetable that most of us were served boiled, steamed and frankly, pretty tasteless. But autumn cauliflower has the potential for big flavor, according to former chef and Seattle food writer Sara Dickerman. The trick lies in how you prepare it.
Back in August, a baker named Emma Thomas, opened up a series of pop-up bakeries across London. Unlike most colorful cakes and cookies, all of the baked goods in Emma’s shop were in shades of grey.She called it the “Depressed Cake Shop.” Local bakers and businesses donated delicacies and proceeds from the sales went to charities that supported people struggling with mental illness.
It wasn't long before Emma’s pop-up idea spread across the globe. Bakeries began appearing in Malaysia, Australia, India, San Francisco and now Seattle. On Saturday visitors to Sole Repair Shop will have the chance to buy a variety of dark baked goods. Fifteen local bakers and pastry shops will be donating everything from cake pops to champagne-flavored marshmallows flown in from San Francisco.
Megan Seling, writer for The Stranger and author of the cookbook "Bake It In A Cake," is one of the bakers donating sweets to the shop. She used baking as a distraction and coping mechanism to help her through depression. Seling said that baking gave her a chance to take the cookies to people and interact with co-workers in a way that was positive and the formulaic process provided a much needed distraction in the dark days of fall and winter.
If you want to indulge in some dark sweets, The Depressed Cake Shop in Seattle will be open Saturday October 5 from 10 a.m. - 4 p.m. For more information on the event visit their Facebook page. All proceeds from the event will be going to support the National Alliance on Mental Illness in the Greater Seattle area.
It may be cold outside but it is warm in the kitchen as fresh apples make their way from the farmers market and into our homes. Ross Reynolds talks about the tasty treats that are fresh at the farmers market with Cascade Harvest's Sheryl Wiser.
When you think of kale, do you conjure visions of raw greens, a little tough and chewy? Sometimes they're hard to eat, but you dutifully swallow them down because you know they're good for you.
Actually, foodwriter and former professional chef Sara Dickerman begs to differ. Dickerman says one way to consume your vitamins and enjoy them at the same time is to think outside the box when it comes to healthy foods. Take kale, for example.
Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this "foie gras of the sea" is growing rapidly — so fast that supply can't keep up with demand.
But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.
What is the future of food? How can it sustain us? Vandana Shiva is an environmental and anti-globalization activist. Throughout her career, she’s fought for changes in agriculture practices, among other causes. Her latest book is called “Making Peace with the Earth.” She spoke at Town Hall on September 12, 2013, in a talk sponsored by YES! Magazine.
Writer Kate Christensen is best known for her works of fiction. She won a PEN/Faulkner award for her 2008 novel, "The Great Man." But her latest book is a nonfiction memoir called "Blue Plate Special."
As the title suggests, the book is about food. But it’s also about, among other things, how her parents’ abusive relationship influenced her own life. Christensen talks about "Blue Plate Special" with David Hyde.
Ever wonder who heads into the woods to gather those gourmet wild mushrooms that adorn the plates in Seattle’s finest restaurants? Forager and author Langdon Cook introduces us to the motley crew that hunts out the chanterelles and morels we love in his new book, “The Mushroom Hunters.”
The Monsanto Co. has jumped into Washington state politics in a big way.
With a check for nearly $4.6 million, the St. Louis-based Fortune 500 company has more than doubled the money raised by opponents of Initiative 522, which would require labeling genetically modified foods.
The No on 522 campaign has now raised about $7.9 million, giving it a $3.5 million advantage over backers of the measure to label GMO foods.
Ross Reynolds talks with author Mark Bittman about food, health and politics and how they all intertwine. Also, Julia Harrison investigates the history and importance of sweets. She tells Ross about the role of sugary snacks in the Pacific Northwest.
Most of us have fond memories of our childhood friends, but what about our friends that weren’t real? Imaginary friends come in many shapes and sizes, and they often provide handy scapegoats. Steve Scher talked with Marjorie Taylor, professor and head of psychology at the University of Oregon and author of "Imaginary Companions." He also talked to Stephanie Carlson, professor of child development at the University of Minnesota, about where our imaginary friends come from and why they leave.
At the end of 2009, legendary Gourmet Magazine printed its last issue. Steve Scher talked with then-editor and author Ruth Reichl just four days before the announcement of the magazine’s end about how and what Americans are eating.
Robert Olen Butler On Vietnamese Expat Communities
Robert Olen Butler is the author of “A Good Scent from a Stranger Mountain,” a collection of short stories about Vietnamese expats. In his book, Butler recalls many stories from Vietnamese expats around the world and the often, as he deems them, temperamental dynamics of these communities. Steve Scher talked with Butler back in 1992.
The "gluten free" label is turning up in more and more products – from bread to disposable plates. But the definition of gluten free varies by manufacturer, so the Food and Drug Administration is creating a standard definition.
Ross Reynolds talks to Judy Simon, a clinical dietitian and nutritionist at UW Medical Center's Roosevelt Clinic, about the FDA decision on "gluten free" labeling.
This week Ross Reynolds talks with Sheryl Wiser of Cascade Harvest about the ever complicated peach. How do you find a good one? She explains and then tells us what to do with our new plump and pretty peaches! From salsa to the grill, Sheryl sets us up for peach season.