Mezcal: Past and Future

Nothing has been more tied to Mexican identity than tequila. While this one Mexican spirit was celebrated, many others were pushed into obscurity. I was invited to write about the past and present of tequila, and mezcal in general, for the Best of Phoenix 2016 issue of the Phoenix New Times: If the agave is…

Reading Material 01.29.16

Why So Many Rich Kids Come to Enjoy the Taste of Healthier Foods, The Atlantic. A new study poses the theory that higher income individuals have the financial ability to repeatedly introduce fresh and perhaps not so pleasant tasting at first foods to children, whereas lower income parents may not have the ability to take on…

Reading Material 01.22.16

Wilbur Scoville invented the way we measure hot peppers’ spiciness, Vox. It is the 151st birthday of Wilbur Scoville. Turns out his scale for measuring the heat of peppers had nothing to do with food at all. Supplements and Safety, Frontline, PBS. Watch a report on the lack of regulation in the vitamin and nutritional supplements industry….

Reading Material 01.08.16

A selection of this week’s readings: New Dietary Guidelines Urge Less Sugar for All and Less Protein for Boys and Men, NY Times. A brief look at the always disappointing Federal dietary guidelines. Eggs are in, excessive protein is out. I will continue to disregard these until school districts are no longer allowed to consider pizza…

The Year That Was

Before staring off a new year of posts, let’s take a look back at this year, a year of big moves, from Arizona to upstate New York, from Tumblr to WordPress. (Feel free to poke around the archives of this blog’s previous home.) Most popular posts from this year: The strawberry picking good time of…

Reading Material 12.18.15

This week’s readings: that time Paris ate the zoo, slave labor shrimp, a scandal in the chocolate world.

Reading Material 12.11.15

In misleading headlines this week: Drinking Tequila Could Help You Lose Weight, According To Scientists, Buzzhearts.  I love tequila, not in an ‘I’m Mexican so obviously tequila is my life’ sort of way, because frankly, no one else in my family likes tequila. I simply love tequila. And if drinking tequila alone made one skinny, that…

Reading Material 12.04.15

Food related writing and news from the last two weeks. Chinese Food and the Joy of Inauthentic Cooking, The New Yorker. Examining the ‘existential crisis’ and ‘flavor memory’ shown by well known Asian chefs. Pits Show Peaches Were in China Before Humans, Futurity. There’s little evidence of the domestication of peaches. Two and a half million year…

Reading Material: 11.20.15

Some of what you could be reading: 450 illegal tamales from Mexico seized at LAX and ‘incinerated’ (not steamed) – LA Times. My reaction: Noooooooooooooooooo! Truck Full of Domino’s Pizza Dough Crashes, Dough Rises Across Road – Eater. Also: Noooooooooooooooooo! America’s Test Kitchen Founder Chris Kimball Leaves Show and Dana Cowin Stepping Down as Food & Wine Editor – NPR…

Reading Material: 08.14.15

A little bit of the funny side of food writing: Ordering Pizza Online is When you Let your Freak Flag Fly, Hillary Pollack, via Munchies. …just as how in space no one can hear you scream, on the internet, no one can see your true gluttony. We order more and are more picky about our order online….

Reading Material: ‘The Authenticity Trap’ and Handmade Tortillas

The easiest way to sell an ethnic cuisine is to make a claim to authenticity. Authentic street tacos on authentic hand made tortillas, made by authentic people. But my question is, who and what determines that authenticity? Making tortillas, something deeply rooted in Mexican history and culture, is still very much a part of the people,…