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by Diane Leach

2 Nov 2012


Laurie E. Colwn, a Novelist and Short Story Writer, is dead
The New York Times (26 October 1992)

Dear Rosa,

We’ve never met, but on this, the 20th anniversary of your mother’s death, I feel compelled to write you.

I’m sorry.  I realize you’ve spent your life being approached by tremulous strangers needing to unburden themselves. I also realize that our version of your mother and the actual person are likely miles apart. That the only thing we can be said to share is how much we miss her.

by Diane Leach

29 Oct 2012

It’s that time of year, when the leaves turn, and the weather becomes even more unpredictable: blistering heat followed by temperate days edged with a warning chill. The sunlight thins, slants, and fades by 5PM. Summer’s vegetable bounty has surrendered to the first of winter’s staples: greens, radishes, turnips, and hard or winter squashes. Bluish Kabochas and Hubbards, orange Acorn squash splotched with green, red Kuris, ridged yellow Delicatas streaked greeny orange. Stringy Spaghetti squash, good for so little, and piles of pumpkins, from decorative ones no larger than kittens to monsters comparable to SUVs.

If you are a politically correct locavore, winter squash is unavoidable.

Unhappily, it’s easy to get sick of eating them.

by Kaye Alave

25 Oct 2012


Photo from Wild Aid.org

I always have a soft spot for Hong Kong, for its bright lights and spindly towers and unpretentious attitude. It feels First World and Third World at the same time, and it smells like oyster sauce, a mainstay of my childhood.  Eating is a past time and an adventure in Hong Kong, which is why the city and I get along well. I ate pastry with bean paste, soup made with tripe and offal, dumplings made with chives and mystery meat. But there is one food that I’m too squeamish to eat whenever I’m in Hong Kong: live reef fish.

Hong Kong, the portal between East and West, is the center of the live reef fish trade, an unsustainable food industry. It’s the first stop for the seafood that are farmed, harvested, or poached from the abundant waters of Southeast Asia and the Pacific Ocean before it goes to mainland China, its final destination.

by Diane Leach

9 Oct 2012


Cookbook writer, world traveler, photographer and Southeast Asian food expert Naomi Duguid’s latest book, Burma: Rivers of Flavor, will first engross you with its exquisite photography and evocative writing, then send you into the kitchen to prepare dishes like chickpea soup with lemongrass and ginger, lima beans with galangal, and standout tomato chutney.

Once you’ve cooked your way through this lovely book, be sure to check out Duguid’s six other works (co-written with Jeffrey Alford).  Each is more than just a cookbook, immersing the reader in the cultures and peoples of a place using narrative, history, photography, and divine recipes.

Duguid spoke with me about Burma: Rivers of Flavor, the Burmese political situation, her work in Southeast Asia, and shooting with a digital camera.

by Diane Leach

30 Aug 2012


Stylized illustration of tomato from Shutterstock.com.

Yes, I know. Winter? Hear me out. It’s high summer in the United States, a time when vegetables and fruits evoke adjectives like glut, plethora, cornucopia, fleeting. The tomatoes have arrived in Northern California, in all their multicolored heirloom glory. The market I frequent has bins overflowing with a multiplicity of sizes and colors. Shoppers load up greedily, furtively popping smaller tomatoes into their mouths.Now is the time to gorge: tomatoes morning, noon, and night, for all too soon—note that fleeting up there—August will give way to September’s lesser specimens, the peppers will come in, a small if colorful consolation, then we’ll be hard back into October’s orange squashes, turnips, and greens. Tomato junkies had best get their fixes now.

Of course there are ways around the tomato in winter. The first is acceptance of a Lenten abstinence, a starved seasonal waiting practiced by Chef Alice Waters and her locavore devotees. Oh, we cry, we love winter’s root vegetables, the chard and rutabagas and those enormous red kuri squashes. We love winter’s deep winey stews loaded with hearty tranches of beef.  We can wait, thank you very much, for the summer tomato. No poor quality tomatoes from faraway lands when we could be eating local greens from California’s Central Valley.

//Mixed media
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Country Fried Rock: Drivin' N' Cryin' to Be Inducted into the Georgia Music Hall of Fame

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