Food Writing Links
Here are some links to a selection of Wanda Hennig’s published food and wine stories. Magazine features and general stories about food, wine and some of the delicious people who do creative things with food and wine come first.
Slow Jammin'
Then, under the title Second Helpings, are assorted monthly bites from Oakland Magazine. The brief, quite simply, is “write about something totally delicious” that people in the San Francisco East Bay can go try for themselves. Bon Appetit!
And check out her culinary travel series written in her capacity as “culinary travel examiner” on the examiner.com website.
Too Many Cooks? Not at this table — Eight East Bay Culinary Divas stir things up. Dona Savitsky, Wendy Brucker, Rebekah Wood, Marsha McBride, Barbara Mulas, Maggie Pond, Cindy Lalime Krikorian and Tanya Holland stir the pot on what it’s like to be a woman in the kitchen. In Oakland Magazine and Alameda Magazine, November 2009.
An Appetite for Slow — Fabulously fresh, scrumptiously seasonal, lusciously local and satisfyingly sustainable. Alamedans have been living it. Now they’re giving it a name…
Slow Jammin’ — Slow Food Alameda charter member Rachel Saunders makes jams, jellies and marmalades from the freshest and most unusual fruit she can find…
Pig Tales — The concrete birdbath is the first clue that you’re probably at the right place. Rising from the center of the water-filled bowl and providing a good perch for diving in and drying off is — you’ll never guess, so I’ll come right out and tell you — a concrete pig. Two more pigs, these ones larger, do sentry duty from opposite sides of the short staircase that leads to the front door. This is the home of Frank Filice and Marilyn Schlagel, becoming known Island-wide for their Italian-style prosciutto, coppa and sausage-making classes, dinners and team-building affairs…
Naomi Friedman shops Chinatown.
The Mysteries of Chinatown — Start Your Tour With Moon Cakes and Noodle…
Kitchens Cut It with Recipes for Success — If you can take the heat and you want to concoct a strong corporate team that produces Michelin-star-quality work, you better get into the kitchen…
Slow Pleasures — We are what we eat, the well known saying goes. The Slow Food way of eating is not just about nutrition and deliciousness. It’s also about conviviality, pleasure, preserving traditions and caring for the environment. Let’s eat to that…
Uncorked East Bay.
Uncorked — Outside there’s almost enough rain pummeling down to float the Evan Almighty ark. Undeterred, a capacity crowd has gathered inside the Market Street headquarters of the Commonwealth Club of California in San Francisco. Maybe the lure is the Pinot Noir, Syrah, Grenache, Mourvèdre, Zinfandel and other bottled delights attendees will get to taste. But ostensibly they’re here to learn about what’s being billed as a new “wine country” no more than a short BART ride away…
The Sound of One Soybean Clapping — My travels led me halfway around the world, from South Africa to California, where I took up residence in a Zen Buddhist community in San Francisco. Culinary enlightenment in this meat-free environment came in the form of bland white wedges that transformed into taste-nirvana when stir-fried with a splash of soy sauce, a dash of ginger and a juicy clove or two of the freshest garlic…
Squashing The Competition — My South African visitor did not want to see museums, art galleries, grand musical shows or even the sights of San Francisco. Her “no agenda” was a food agenda…
Second Helpings
Gastro-Pub Sophisticate — Eating duck confit salad at Meridian International Sports Café in Berkeley.
Wood Tavern Pork Belly — Have times changed or does Oakland have especially sophisticated diners?
The Art of Fries — The Sidebar fries are anything but the soggy pale ones the boy across the road used to make.
Chocolate Pie Wins Out — The story of the poppy seed cake baker who got peeved over a Sweet Adeline Bakeshop treat.
Mazipan Madness — Introduced to German marzipan at the age of 10, it remains something to obsess over…
Viva la Farmers Market — And Thierry Tournache’s saucisse de canard aux figues (pork and duck sausage with figs and brandy)…
Pastry to Cry For — Guy Birenbaum’s melt-in-the-mouth brioches and chicken pies at the Grand Lake Farmers Market…
Chocolate Cravings — Crixa owner Elizabeth Kloian’s Pavé Vergiate…
Squid Anyone? — Neecha Thai’s creative approach to calamari…
Black, White and Delectable — If you’re a New York transplant, head for Bob Jaffe’s Grand Bakery…
Holy Moly! Bliss With Bite — Trilly Nguyen, our temptress with the treats she calls her “bits”—they’re about half the size of regular cupcakes—learned to bake from her pastry chef mom…
Mystic Pizza — “Meet me at Oliveto Cafe at 9 and we can have the breakfast pizza,” she says…
Mussels and Martinis — Having just been disgorged from a noisy aircraft after a long flight from South Africa via London, I wanted a bar and a strong drink. À Côté was a compromise…
A Fishy Tale — It was a chilly night. The kind that can make you ravenous for something warming and hearty. It was also still Dungeness crab season in the Bay Area—that delicious wedge between mid-November and May when you know, if you order a dish that promises fresh Dungeness crab, it will be fresh. And local, too…
Heaven Scent — “I’d love to put this in my bath.” The young woman next to me is swooning, as I am, over a tea called Jasmine Pearls, one of an assortment of teas — green, white, oolong and black — being poured for our small group to taste at the Numi Tea Garden…
The Mexican Alternative — While on a a croissant and coffee quest in Rockridge, Cactus Taqueria’s chicken empanadillas gets a Mariachi moment going on my taste buds…
Grateful Inspiration — I heard an inner order and chose the “I Am Chipper” over the “I Am Eternally Blessed” at Café Gratitude…
Merci and Gracias — I don’t remember what it was that I did for my friend, but with her enthusiastic “thank you” came an invitation to join her, on a Sunday morning, for brunch at Citron. Yum…
Theoretically Noodling Rabbit-Proof Food — Bunny chow from Durban…
Grain of Sense — Quinoa…
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