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CALL for ENTRIES: Color-Blind
POOF, NOT POP went the corn I usually believe in moderation in all things, but lately I’m finding myself on the extremes of all the food issues out there–from dairy to beef, wheat to sugar. It seems...
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FEATURED ARTIST: Sima Schloss
on a CHOCOLATE high Life is moving at a crazy pace these days, and the $5 Art Contest has almost been canned a few times. But every time I get a fantastic entry or trip across another great artist, I...
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CALL for ENTRIES: Mother Earth
the HEART-BEET of health I am convinced that food is the future of health care. I don’t really fit the stereotype of a patchouli-wearing, dread-locked Mother Earth worshiper. But as I age, I find...
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CALL for ENTRIES: The Human Side
playing HORSEY-radish My kid used to be a finicky eater too. I made him try everything–over and over and over. Now he eats spinach and beets and horseradish; so, just hang in there. It’s like my...
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CALL for ENTRIES: Self
MILK or not It’s that time again. What would I be if I had to portray myself as food? This week I choose kefir. I am fascinated. My new gluten-free regimen had increased my dairy intake, and my son...
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CALL for ENTRIES: New Material
chick chick CHICK-A-PEA New foods/materials are fascinating. Well, foods that are new to me would be more accurate. My newest is flax seed meal. I use it to make everything from scones to crackers...
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CALL for ENTRIES: Vacancy/No Vacancy
BACON anyone? I grew up in a house with a bacon grease pot. For those of you unfamiliar, that is a recycled metal coffee can that you dump your excess bacon grease in every morning for use in your...
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CALL for ENTRIES: Toy Camera Fest
KITCHEN tundra I have a lot of kitchen toys, but most of them are small, manually-operated hand gadgets. Honestly, I’m not sure I could cook without a manual juice reamer or my mandolin. I usually...
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CALL for ENTRIES: GeAb vs AbEx
RED and GREEN make brown My cooking could be kindly described as abstract. As long as I get the flavor profile correct, I tend not to care if it actually looks like the textbook dish. That results in...
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CALL for ENTRIES: Portfolio Edition
FOOD FREAKS not so anonymous My cupboard is the portfolio of a food freak. No joke. I can’t eat wheat. My husband is allergic to seafood. And my son is lactose intolerant. It is a little...
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CALL for ENTRIES: BookART
BOOKS for breakfast We are all taught from an early age not to judge a book by its cover. However, nearly every cookbook in my collection got there because of an appetizing photograph on the cover. A...
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CALL for ENTRIES: Childhood Memories
QUICHE or sardines? One of my strongest childhood food memories is eating sardines out of the can on the back steps of my grandmother’s house because she couldn’t stand the smell in the kitchen....
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CALL for ENTRIES: Boxed In
HOLD THE MILK please Even my dogs have become finicky eaters. They have always been Milk-Bone® kind of dogs. But it seems that lately they have started turning up their nose to their usual treats....
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CALL for ENTRIES: Eye on the Street
BUMPER CAR burgers Eating in the car is dangerous. Don’t get me wrong; I’ve done my share of car consumption. The back floorboard of my car looks like a fast food trash can sometimes. But on my way...
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CALL for ENTRIES: Unhinged
SQUASHED squash I think the teenagers that work at my local market think I am the crazy produce lady. It might have something to do with the muttering under my breath when they drop the pineapple on...
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ARTIST TO LOVE: Shane Watt!
Peek-a-Boo, I See You Say “Hello” to our newest Artist to Love, Shane Watt! Shane Watt Cartography & Illustration Map Detail CartographyShane Watt makes street maps of fictional cities, encrypted...
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CALL for ENTRIES: A Bug’s Life
ANTS in my pants cans My kitchen is clean-ish. Can you eat off my floors? Absolutely not. I am pretty good about cleaning as I cook so there isn’t a disaster to clean up afterward. And, crumb-y...
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CALL for ENTRIES: Un-Inhibited
THE NAKED but wounded CHEF Don’t you love it when a movie or tv show depicts the uninhibited excitement of cooking naked or with nothing but an apron on? Unless you subscribe to a raw food diet, I...
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CALL for ENTRIES: Cape Fear Pottery
BB-A through BB-Q I’ve been enjoying a Summer of barbeque–tomato-based, mostly, with a dry rub here and there. But, I kind of miss the mustard-based BBQ of South Carolina. And on the even more rare...
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CALL for ENTRIES: Rootlessness
VOLUMES of food I have drafted a dozen cookbooks in my head. They are usually inspired by whatever food eccentricity I am dwelling on at the moment. But they always have their roots in momentary...
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