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by Diane Leach

6 Nov 2013


Anya Von Bremzen is a skilled writer whose first cookbook, Please to the Table, landed her a James Beard Award. Five more cookbooks and extensive journalism followed.

But what distinguishes Von Bremzen is her background. Born in the Soviet Union in 1963, she has always strongly identified as Soviet. Other individuals hailing from the former Union of Soviet Socialist Republics don’t identify as such; they invariably revert to the names of their former (and/or current homelands), e.g. “I’m Latvian”, “I’m Ukrainian”, (this last spat with especial rage.) I am, that is, whatever my family and region were called before the October 1917 revolution destroyed our lives, took away our homes, our lands, the very food on our plates.

by Diane Leach

11 Oct 2013


Rarely does a cookbook elicit a passionate response, but Mollie Katzen is a revered American cookbook writer. Author of the seminal Moosewood Cookbook, Katzen brought vegetarian cuisine—in 1977 still considered weird hippie food—into the mainstream. It can be difficult to realize what a feat that was, before farmer’s markets and the internet. Now even those of us living in remote areas can order unusual foodstuffs online, while people living in metropolitan areas take the wealth of produce, grains, and artisanal tofus on offer for granted. 

In 1977, Katzen had to explain tamari, mirin, and alfalfa sprouts to readers. Interested cooks had to search ethnic markets and health food stores, then few and far between, to find ingredients like wheat berries or quinoa. But Katzen’s welcoming voice and inviting food drew readers in. So did the books themselves. Unlike many of today’s glossy cookbooks, which seem destined for the coffee table instead of the kitchen, those Ten Speed Press books were well made, their bindings tight: cookbooks meant to sit open on the counter while the cook leaned over them, spoon in hand. And thousands of cooks did just that.

by Diane Leach

16 Sep 2013

Fresh pepper season is maddeningly short in Northern California. We get but a few colorful weeks in late August and early September. I’m not speaking of hot peppers, which contain the heat-causing chemical, capsaicin. They’re a whole other peck, botanically speaking. I write of sweet peppers, beautiful bells, red, orange, and yellow.

Hurry.The clock is ticking.

The world divides between pepper fanatics and normal people, who stand by, bemused, while the preservers amongst us amass gallons of lemon juice, olive oil, and white wine vinegar to can, marinate, and pickle, frenzied, before the squash shoulders in and takes over.

by Diane Leach

7 Aug 2013

Amid the happy tumble of heirloom tomatoes, near the scalloped yellow pattypan squashes perched beside their elongated, green-skinned brethren, down the aisle from the fresh corn; just as little Heather O’Rourke warned us in another context: there’re here. Piled high, purple-black, glistening like so may pairs of patent leather boots.

The eggplants are in.

And I weep.

by Diane Leach

23 Jul 2013


Nigella Lawson has been an Italophile since spending her gap year—that is, the year between high school and college—in Italy. In each of her books, Lawson reaffirms her deep love of all things Italian, proclaiming her wish to be Italian herself. Barring that, each of her eight cookbooks abounds in Italian recipes. 

With the publication of Nigellissima, Lawson ostensibly delivers on her long-held promise: finally, the Italy Book.

//Mixed media
//Blogs

Mr. Robot: Episode 6 -- "Br4ve-Trave1er.asf

// Channel Surfing

"When episode six opens to find Elliot in terror and panic, it is soon confirmed that he should be.

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