A Literary Culinary Journal
There’s no better time to eat your way through Paris than in June. It is abundant with local fresh fruits and vegetables, sunshine and flowers. It’s a sensual experience that one must experience at least once in a lifetime.
This slide show gives you a glimpse of just how beautiful and sensual it is. Enjoy.
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This is a new list for sustainable living in Geneva and Lausanne and we’ll be adding to it and updating it on a regular basis. We will extend it to other French-speaking cities as we add to the list.
The city of Geneva is in the process of setting up free WiFi hotspots in and around Geneva, referred to as “GeSpots”. The project is a long-term project, but terminals are already available at the locations marked in green. Click here to see the map.
Free WiFi hotspots are available in the following locations in Lausanne: Saint-François, Riponne, Flon, Palud, Montbenon, Navigation, Port d’Ouchy and at the Service des Automobiles automobile registration and inspection office and the Blécherette aerodrome.
Sandrine Chapuis’ own mesclun, mixed greens from hills of Geneva
This site lists all the markets by day. A handy map is included with each listing so you can see where it is located in Geneva.
The Marchés Lausannois site lists the weekly markets:
Nettles
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Click here for Geneva Tourism’s list. Take a look at this photo documentary of what’s on offer at Swiss farmers markets.
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Time for Tea in the Kitchen, The Times of India
Insects: the future of food? Would you find it easier to eat insects and arachnids if you knew you already do?, The Guardian
Food for Art: From Time Immemorial, Man Has Always Craved a Good Meal, The Wall Street Journal
A French Feast From a Political Pot, The New York Times
Market Watch: A new tack in farmers market regulation, Los Angeles Times
Coffee’s caffeine fix may be a placebo, AFN Thought For Food
Mystical Rock Salt Rocks Restaurant Design, Chow
New French Symbol for Made in France, BK Wine
How to Send Wine Back — Outsmarting Wine, Food Network
Two Kinds of Chef plus bakers, cooks & ninjas, Brave Tart
The Obamas: The new First Foodies, Friends Eat
Long Live the Kouign, Chow
Praline Cake Squares, She Wears Many Hats
Essential Wine Etiquette, Cooking Light
The Unthinking Man’s Case Against Backyard Slaughter, Chow
Food Justice or Junk Food: Will more supermarkets equal more access to healthy food in underserved communities?, Democracy in Action
Exotic Granola: Four New Versions That Don’t Use Oats, Chow
Vienna with coffee, Fotografia
5 Things You Didn’t Know about Your Dinner, Rodale
When Healthy Foods Backfire, AOL Healthy Living/Huffington Post
EXPLAINED: Why We Crave The Foods We Crave, Huffington Post
Behind the Medieval Walls of Murten, My Kugelhopf
Sorbet aux pêches, miel et romarin…, La Cuillère
Pork Medallions with Prunes, Taste of Beirut
Milky whole grain wheat with orange zest and pumpkin seeds, almonds and coconut chips, Lemon Love Notes
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Gordon Ramsay’s Australian Nightmare, The Wall Street Journal
‘The Art of Eating’ from Flemish painters to Ferran Adrià, Phaidon Press
The Art of Picking the Perfect Meal for Beer, The Wall Street Journal
Cargill sees cocoa demand up 1 mln tons by 2020, Market Watch
Food is the ultimate security need, new map shows, The Guardian
How Many Calories Do You Need to Eat Per Day?, The Atlantic
Think outside the box: Top cooks reveal how to perk up your children’s packed lunches, The Independent
Nine Tips for Digging Through Local Farmers Markets, Dallas Observer
Praising farm wives: The spirit can exist in anyone, Culinate
A Cardiac Surgeon on the Glory of Saturated Fat, They’re Good for You, The LRC Blog
Plums – Food of the Month, Health Castle
Potatoes reduce blood pressure in people with obesity and high blood pressure, Eurek Alert
A Classy Model-Egg Chicken Coop (Coupe) (shaped like a Model A),
How the Soaring Price of Bread Will Shake the World Economy, AlterNet
The Famous Anzac Biscuit, Honest Cooking
Red Velvet Crêpes, duhlicious
Melon au citron vert, Ma p’tite cuisine by Audrey
$1 Million Of (Mollydooker) Wine Destroyed In Forklift, Accident, Technorati
Coffee bean owl, Image Shack
The Evolution of Coke, Pete
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by Jonell Galloway
You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.–Julia Child (1912 – 2004)
Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.
Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
