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September 02, 2005

Blog of The Week

The seed for this idea was planted by In My Kitchen.  I tracked back the hits from the site and was pleased to find that Ya Rayi Our Rai was featured as blog of the week.

I wrote about the success of blog day in my Algerian Cuisine blog. I want to extend this idea by featuring a Blog of The Week.

This weeks selection is Slash Food which is a network of 80 foodblogs.

August 31, 2005

Food Blogs from Around the World by Farid Zadi

For Blog Day I've chosen 5 food related blogs from parts of the world that I am not familiar with.  There are many other food blogs that I wanted to add but was limited to five blogs.

Mahanandi India

80 Breakfasts Phillipines

Masak Masak Malaysia

Obachan's Kitchen and Balcony  Japan

Sticky Rice  Vietnam

Blog Day Site 

Continue reading "Food Blogs from Around the World by Farid Zadi" »

August 12, 2005

Nothing Prettier than a Farm by Tana Butler

Thank you, Chef Zadi, for your kindness and enthusiasm about my work, and for inviting me to participate in this wonderful and diverse community of voices.

2002highgroundhills_1_1FARMS AND ME
I started visiting and photographing farms for two chefs here in Santa Cruz, California, back in 1999. They were launching a new enterprise to take diners out into fields and orchards, to experience gourmet meals with the freshest possible produce, with a hidden agenda (such as it was) to connect farmers and food artisans with the public. The events were always incredibly picturesque, giving a different and pleasing spin on the usual "winemaker" dinners that take place in vineyards the world over. Who had ever exalted a farmer? Well, perhaps the Slow Food people, but their focus was not so specific. The farm dinners I photographed were eye-opening for me. I fell in love with farms, and I came to admire every farmer I encountered. They are an interesting group: some loquacious, some laconic, and almost all with college degrees.

When I resigned from the organization in January, I found myself longing to know what the farmers were up to...I confess I’d come to think of them as “my farmers.” I'd gone from a childhood in the suburbs of Georgia to being a full-fledged farmers market groupie. Happily, I live in what’s probably the single best farming community in the world. Though it is one-third the size of Fresno, with one-third the population, Santa Cruz leads the farming community with 30% more organic/sustainable farms than any other county in California. So, surrounded by this kind of treasure, it was natural that my path would lead me where it has.

Continue reading "Nothing Prettier than a Farm by Tana Butler" »

August 10, 2005

Miam Le Forum Appetissant by Farid Zadi

I'm very pleased to announce that my favorite French language food forum Miam added an English language portion today. There are many knowledgeable members there and you can learn about French cuisine from, well, French people.

I will try to post more in English there, rather than in French. I know that journalists sometimes read the boards for information and with the number of articles written on French cuisine and French dining habits I feel it's a very good place to conduct research.

July 24, 2005

Changing of The Guard by Farid Zadi

The Way we eat: Bleu-Plate Special  By Amanda Hesser

I enjoyed the article overall, it skims the surface of alot of elements that I want to comment on with more depth.

Cammas and Rubin say that the codification of French cuisine--the very reason it was easy to export around the world--has kept chefs on a short leash. Many chefs, cooking teachers and critics, Cammas said, "have forgotten that Brillat-Savarin and Escoffier were very modern in their time." Cammas said they like for today's chefs to stop giving "the Americans and Japanese tourists what they want and expect when they come to France.

I'm not quite sure what Cammas means by chefs and cooking teachers having "forgotten that Brillat Savarin and Escoffier were very modern in their time." I wonder if he attended culinary school, taught at a culinary school or ever worked as a chef? I have done all three. I started apprenticing the old guard way when I was fourteen, then went on to culinary school in Paris, worked for years as a chef and now I teach at a professional culinary school.

Continue reading "Changing of The Guard by Farid Zadi" »

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