WandaLUSTLeverage. Ubuntu. Sustainability. Transitions.

What is it like to return to your roots, your soil, for the first time after you’ve emigrated and made a new life in Australia?
By special correspondent Lois Nicholls
Editor of JournoNews

Alive! The word pops into my head as we enter Johannesburg’s Oliver Tambo Airport. Ironic really, isn’t it, for a country with one of the highest crime rates in the world. Yet I feel it. Sense it. Am reminded of a friend who says he comes alive every time he returns – feels boring, bland and disconnected for weeks …

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 …

How to get a book published. Alternatively, how to get an agent and sell your book.
Just off a conference call with Josh Vogt.
Vogt writes about speculative fiction for examiner.com and formerly worked in the Simon & Schuster advertising department. He also worked with a literary agent for a while —  and notes that breaking in to the market is the challenge most writers face.
Assuming you have your fiction book (or a magazine article) ready for publication. What are your first steps, your goal being to make the fewest mistakes?
Organization:
Have a …

Story & photos by Wanda Hennig
Geets Vincent teaches autobiographical writing. Contrary to the claim that those who fail at something resort to teaching it, she can and does write herself. When we first spoke, we were with a group of travel writers …

And one of the many delights served to guests at a book launch lunch and olive oil tasting ….

Does your worst recent food faux par beat this?
Story and Pictures by Wanda Hennig
Picture the scene. A famous French chef has flown to California for one week to give a series of classes at a private cooking school. With him is his wife who among other things is a recognized expert, in France, on Colette.
The pair have a hotel in the Loire Valley well known for its food and wine.
The second dish on the menu they’re prepping on a sunny Tuesday morning for a dozen women who have come to …