What we’re reading: healthy food, happy cows; history of chocolate chip cookies; Russian organic food, etc.
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What we’re reading: best cities for street food, India’s women farmers, baker from Kabul, Southern cuisine food trend, etc.
Food Art: Three Haberno Chile Peppers, by Zev Robinson
Zev Robinson is a Canadian-British artist and filmmaker currently living in Valencia in Spain. After finishing his B.F.A. in Montreal in 1983, he completed his M.F.A. in New York and subsequently moved to Italy and traveled around Europe, before settling in Spain in 1991. In Spain, he married Albertina Torres. The couple moved to London in 1995, where this series of chile peppers was created.
While in London, he also started working on videos and digital art projects as part of Art After Science, formed with Adrian Marshall, creating a variety of works that have been exhibited widely, including at Art After Science in Madrid, the ARCO, and the Venice Video Art Fair in Barcelona.
Robinson returned with his family to Spain in 2005, where his video work led to a series of documentaries on wine, food and rural life in Spain. That left him with little time to paint, but in 2012 he showed a series of newly created works of Amphorae at the Amphorae. Since then, he has restarted a series of images based on film noir and pulp fiction covers.
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Meetings with remarkable bakers: The baker from Kabul
Jean-Philippe de TonnacClick here to read original French version
Translated and adapted by Jonell Galloway
Dan de Mirmont, the baker from Kabul
How did it happen that you discovered French cuisine and bread making in Burma, and that today you’ve decided to teach the inhabitants of Kabul about it? This is about Dan de Mirmont’s surprising path, and the reopening of Le Bistro Bakery in October.
- Ali, right, head of bread and pastry
baking, and Zobaid, left,
his assistant. Dan de Mirmont, center.
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Carrot Crazy: A Recipe for Pickled Carrots
by Diana Zahuranec 
Why did I eat half a pound of carrots before tearing myself away from the refrigerator? It is not a Vitamin A deficiency. Nor was I hungry. It was this magic “pickled” carrot recipe with drugs in the ingredients – just kidding, of course, about that last part. I am not kidding about the magic part.
These carrots aren’t exactly pickled. I suppose they could be if the water-to-vinegar ratio was double-checked for optimum bacteria inhibition, and of course if all canning and preserving steps were followed. But there’s no point in actually canning these if they’re eaten in under a week (ahem, sometimes under 4 days). Anyway, they should keep for 4 weeks refrigerated – provided they last that long.
I first tasted these crunchy, addicting snackies during a University of Gastronomic Sciences potluck dinner. A jar of carrot sticks amidst homemade quince tart, cinnamon sticky bread, cheesy focaccia, and endive leaves filled with oniony salsa – who had time for carrot sticks? But all it took was two or three unsuspecting students to reach into the jar, get hooked, and munch through 2/3 of the supplies before they kindly, reluctantly, let me in on the secret. I tried two, glanced the other way, and the carrots were gone. My friend told me they were simple to make: “Just blanch the carrots and soak them in boiled water with vinegar for a while. And I add some sugar and spices.” How long do you soak them? What spices? How much sugar? I wanted to know. My friend shrugged.
Four months later, I googled “pickled carrots” and then created my own recipe based on a mix of the ones I saw. My friend’s casually imprecise directions are pretty much the whole idea behind making these, because if you’re not pickling them, just loosely follow these instructions with your ingredients at hand or of choice. There’s little reason to actually be precise. Here it is.
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Simple Sustenance: Fall Greetings — Pumpkin Sage and Sunflower Seed Spread
by Renu Chhabra
Crunchy leaves; a coolness in the air;
Rich deep colors and branches so bare.
Clear starry skies; a harvest moon bright;
Pumpkins, haystacks and scarecrow’s delight! — Teri Anderson
The calendar says fall has arrived.
Pumpkins greeting you at every store front. I can almost hear them sing joyous notes of fall’s arrival, but the weather here in California is in a different mood.
It is reluctant to let summer go. It is still holding on to its one wing.
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Coconut Pound Cake and Ratio Cooking
by Diana Zahuranec
It was soft and yellow-white with a thin, dark crust. The crust was not hard or chewy, but broke away perfectly from the rest of this pillow-y treat. It wasn’t a piece of bread, though it looked like one. Was it cake? It was on the end of a long table under a blue tent shading us from the summer sun. A gold cardboard plate presented perfect slices of this marvelous discovery.
I held the slice in my little sweaty hands, taking small bites that burst with butter, vanilla, and sugar. Its texture was half of the pleasure: smooth, moist, fine-grained, and soluble, I already wanted more. But the table was on the other side of the lawn now, and there were so many long tables laden with food with big people figures milling about, from one end to another. I never found it again.
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Food Art: Four Chile Peppers, food painting by Zev Robinson
Zev Robinson is a Canadian-British artist and filmmaker currently living in Valencia in Spain. After finishing his B.F.A. in Montreal in 1983, he completed his M.F.A. in New York and subsequently moved to Italy and traveled around Europe, before settling in Spain in 1991. In Spain, he married Albertina Torres. The couple moved to London in 1995, where this series of chile peppers was created.
While in London, he also started working on videos and digital art projects as part of Art After Science, formed with Adrian Marshall, creating a variety of works that have been exhibited widely, including at ARCO in Madrid, the Venice Video Art Fair, and the LOOP Video Fair in Barcelona.
Robinson returned with his family to Spain in 2005, where his video work led to a series of documentaries on wine, food and rural life in Spain. That left him with little time to paint, but in 2012 he showed a series of newly created works of Amphorae at the Dinastia Vivanco Museum. Since then, he has restarted a series of images based on film noir and pulp fiction covers.
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What we’re reading today: White Chocolate Eton Mess, Hot Chile Pepper Paintings, Beer Tourism, London Wine Harvest Destroyed
Food Art: The Many Colors of Chile Peppers, food paintings by Zev Robinson
Zev Robinson is a Canadian-British artist and filmmaker currently living in Valencia in Spain. After finishing his B.F.A. in Montreal in 1983, he completed his M.F.A. in New York and subsequently moved to Italy and traveled around Europe, before settling in Spain in 1991. In Spain, he married Albertina Torres. The couple moved to London in 1995, where this series of chile peppers was created.
While in London, he also started working on videos and digital art projects as part of Art After Science, formed with Adrian Marshall, creating a variety of works that have been exhibited widely, including at ARCO in Madrid, the Venice Video Art Fair, and the LOOP Video Fair in Barcelona.
Robinson returned with his family to Spain in 2005, where his video work led to a series of documentaries on wine, food and rural life in Spain. That left him with little time to paint, but in 2012 he showed a series of newly created works of Amphorae at the Dinastia Vivanco Museum. Since then, he has restarted a series of images based on film noir and pulp fiction covers.
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