By Greg Turner, November 2008
I love November’s crisp mornings; the first brisk breath of air, biking Gainesville’s tree-lined streets, waving to neighbors out with their dogs. And what could be more perfect on a November morning than warm, wonderful oatmeal? And what could be more perfect than Starbucks’ new Perfect Oatmeal? Read the rest of this entry »
By Greg Turner, September 2008
Summer ends this month. It’s official. We’re back in Florida, exotic locations forgotten, summer travels fading like so many old photographs. But being back in Florida doesn’t mean an end to wonderful food. Florida has rich, diverse culinary traditions that range from Old Southern and West African traditions that migrated down the coast from Charleston as well as incredible Hispanic and island influences that migrated north from the Caribbean and west from Spain. And many farmers throughout the state grow an abundance of diverse ingredients, all Floridian.
By Greg Turner, August 2008
When people think of national cuisines, they traditionally think of French, Italian or Chinese. These are mother nations, and many of the ingredients and techniques pioneered there spread throughout various regions and across the world’s oceans.
By Greg Turner, July 2008
This month we journey across the pacific, landing in Thailand to enjoy what is arguably the country’s most popular dish in the West, Pad Thai noodles. Pad Thai is a traditional, single-pot dish with as many variations as there are people cooking it (one variant I found even called for ketchup).
By Greg Turner, June 2008
Food is inexorably linked with locale, and every nation has its dish. America has its burger and fries, Germany its schnitzel, Russia its borscht and vodka.
By Greg Turner, May 2008
Simplicity. Done right, nothing matches its beauty. And yet time and again we strive for the complicated. The fussy. I turn this month to a kind of proto food: the lentil. The small, disc-shaped bean has long been a staple food for many cultures because it’s packed with fiber, vitamin B1, iron, protein and many other nutrients. Read the rest of this entry »
By Gregory Turner, April 2008
Next time you’re grocery shopping, skip those granola bars filled with additives and preservatives. Instead, check out this granola recipe that’s sure to have you traveling the trails at top form.
