Apparently the first use of the breakfast/lunch mash-up “Brunch” happened back in 1895. Guy Beringer, a British writer, authored a piece called “Brunch: A Plea” in Hunter’s Weekly. He wanted people to gather for a
Joy of Cooking has been a beloved classic since 1936. It was the go to book for young brides as well as experience cooks. There have been many updates and revisions over the years but
My Good Food Hour co-host, Steve Garner (Saturdays on KSRO 11 to Noon) and I recently interviewed Yale professor Paul Freedman about his new book: American Cuisine and How It Got This Way. It’s
Enjoy this article from my column at the Press Democrat. All Photos: ©John Burgess/The Press Democrat Mushrooms are one of the most interesting foods that we consume. Delicious, deadly, mysterious, intoxicating, enigmatic. Throughout history mushrooms
Dear Friends: I've been associated with the Monterey Bay Aquarium for a number of years and support their efforts with sustainable seafood practices. They are probably best known for their Seafood Watch initiative: https://www.seafodwatch.org which
I’ve been asked in the past “if you had to eat only one fish . . . what would it be?” Without question it’s black cod (anoplopoma fimbria). To set the record straight it’s not
May is Here! It's the month of May and we're thinning! We are well into spring, cover crop has been cut, fruit has set despite unusual spring rains and showers, and we are in the
ASPARAGUS STORY I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at about 8000 feet and winters were harsh at that altitude. Seeing wild asparagus pop
Serves 8 - 10 Corning is an old English term that refers to pellets of salt called corns. It has nothing to do with corn the vegetable. If you’ve ever looked at the ingredient list
One of nature’s great food gifts I think is crab. I’ll never forget my first taste of crab. I was a very small kid on my first visit to Fisherman’s Wharf in San Francisco and
