Wanda HennigLeverage. Ubuntu. Sustainability. Transitions.

Story and pics: Wanda Hennig

I didn’t go to Kenya for a culinary experience. I went with a commission to write about a nonprofit doing some amazing work there.
Fortunately on any assignment one has to eat. (Except on our first working day, when nobody wanted to take the time to stop for food. Which was fine, because as I say, we weren’t there to eat. Although, isn’t it fun to fit in a little culinary exploration?)
I flew Johannesburg to Nairobi last week on Kenya Airways, my first experience with what …

Story and photos by Wanda Hennig

“Dave says I’m Thelma and you’re Louise,” my food writer friend Anne tells me when she pulls up in her car to fetch me. Dave is her boyfriend. Thelma and Louise is the road trip movie. We are leaving on a road trip. We’ve done road trips before. For example, a memorable one where we visited cooking schools and foodie joints through Napa and Sonoma and wrote about them…

I thought I knew all about Germany food, sausages included. Bratwurst, bockwurst and leberwurst were on my family’s snack menu from when I was a child. And I discovered the joys of weisswurst while on a extended stay in Munich some years ago.
But please excuse my gross culinary ignorance. I had never heard of currywurst until last week when I learned that a Deutsches Currywurst Museum opened in Berlin last year, near Checkpoint Charlie.
I also learned that the fast-food urban snack has a cult following and countless fans. In …

Story by Wanda Hennig

This story was first published in Food Illustrated magazine, London, with photography by Richard Jung

A visit to Greens in San Francisco is a celebration of the senses. Dip your spoon into a bowl of butternut squash soup and delight in the delicate harmony of lightly caramelized onions and apple confit blended with a hint of calvados. Feast your eyes on a salad that marries fresh ripe figs with Kodata, Mission and Calmyra olives, melon, watercress and creamy goat’s cheese. Inhale and delight …

By Wanda Hennig — See full story in Oakland Magazine, November 2009 and Alameda Magazine, November 2009

San Francisco Culinary Travel Examiner: Blog and Vlog post links 1 – 8
8. Rotorua menu blends Maori hangi, haka, Swoop and Zorb. Eat, play, love, New Zealand
(With video and slideshow)
7. Xtremely hot Maori lunch cooked in lizard cauldron (2). Video. Eat, play, love, New Zealand
(With video)
6. Xtremely hot Maori lunch cooked in lizard cauldron (1). Slideshow. Eat, play, love, New Zealand
(With slideshow)
5. Tiger Moth flights to freedom and romance woo lovers. Eat, play, love, New Zealand
(With slideshow)
4. Matchmaking Flight: Who went? Why? Having a ball. Eat, play, love, New Zealand
(With …

Story and Pictures: Wanda Hennig

First appeared: East Bay Edible

“In Zen practice we want our intuition — our universal self — to come forth,” says Berkeley Zen Center abbot, Sojun Mel Weitsman Roshi. “When you’re doing simple tasks [like peeling broccoli or breaking lettuce into bite-size bits], your body, mind, the broccoli, the knife, your hand, the breath, are all involved. When you keep bringing your attention back to what you’re doing — when you are simply one with your activity — it’s the same as sitting zazen.”

Oakland publisher discovers the joys of culinary diversity, educates her palate — and now, shares the flavors online
Story by Wanda Hennig

When V. Sheree Williams moved to the San Francisco Bay Area from the American Midwest, she had no idea there was such a thing as culinary travel.
“In fact, the first time I ordered a salad out here (at the Oakland Marriott) and they brought me all this greenery that wasn’t iceberg lettuce, I thought — ‘What is this?’” she laughs.
That was then.
Now, less than a dozen years later, the …

You know you’re a culinary traveler when:
Whether it’s a day trip, a weekend escape or a round-the-world vacation, what you eat and drink will be interesting, memorable and a highlight.
Returning from a vacation, it’s not tschotkes that weigh down your suitcase. It’s the edible delights. Maple syrup from Quebec, a bottle of Clément V.S.O.P. (rum) from Martinique, Tabasco if you’ve been to Louisiana, your plunder from Harrods Food Hall if London was your destination.

Returning from a vacation, food memories make you want to pack you bags, kick up your heels …

San Francisco offers many different ways to spice up a Sunday brunch and pair entertainment with good food. From live to broadcast music, to a cruise on the bay, food lovers will end the weekend on a high note. The San Francisco Convention & Visitors Bureau (SFCVB) features many brunch options on the Taste SF section of its Web site.

Here are a five brunch spots that offer “eater”tainment:

“Gospel Brunch”
1300 on Fillmore
1300 Fillmore St., Japantown/Fillmore
A classic “Gospel Brunch” the first and third Sunday of each month, where a powerful performance accompanies your …