San Francisco is for Nom Nom Nom
San Francisco is for Nom Nom Nom

I’d been pretty convinced of New York’s status as the finest food city in the States, but a few experiences last weekend have shaken that conviction a bit. Out in San Francisco, I spent a fast-paced, food-focused weekend hosted by Foodbuzz, an online community of bloggers and food lovers. Most of the activity was based around the Ferry Building, which is like a gastronomic Disneyland, especially on Saturdays when the farmers’ market takes place there.

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Recipes Recession-Proof Espresso: Be Your Own Barista

I must say, I’m a little torn these days between supporting my local coffee shop and saving some money by making my own espresso drinks. They need the money. I need the money. I’ll probably just split the difference. I love the community that local, independent coffee shops provide, but having worked as a barista in college, I also know that the process of creating coffee drinks is easy (and yes!

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Food Quote Friday: Paul Reyes

“The crowd swelled and ebbed with regulars dedicated to this brave motherland diet, in a tiny room packed with the odors of hot oil and coffee and sugar and warm bread. And sure, pork skins for breakfast might mean fewer days in the long run, but they added a weird rigor to the morning. If anything, the grease is sentimental.” — Paul Reyes in Harpers , October, 2008

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Food Quote Friday: Marge Piercy

“Mornings you go off in my mouth like an electric siren, radiating to my fingertips and toes. You rattle my spine and buzz in my brain.” — Marge Piercy from In Praise of Joe

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Travel Sipping Italy’s Cups of Gold

Based around its fresh, local ingredients, Italy clearly boasts one of the world’s greatest cuisines. That said, it’s not difficult for a hungry traveler to find a soggy slice of pizza, a vile vino or a poorly treated plate of pasta. Having just returned from a week in the regions of Lazio and Abruzzo, I can attest to a wide range of quality on offer. But Italian coffee is a different story altogether.

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How to Make: Coffee Concentrate
How to How to Make: Coffee Concentrate

Q. How do you make coffee concentrate? A. Put it in a quiet, well-lit room with minimal distractions. I’m kidding obviously, but it’s kind of true. All you really need to make concentrated coffee is grounds, water and a little time. Iced coffee season is officially open, and it’s an occasion that fills me with a need to empower any ambitious folks who are willing to listen. For some reason, adding ice to one’s java tends to increase the asking price from a straight-up buck or so to $3 or more.

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Food Quote Friday: J. B. Priestly

“We plan, we toil, we suffer — in the hope of what? A camel-load of idol’s eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.” J. B. Priestly (1894-1984)

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The strange poetry of coffee junkmail

This piece came attached to the bottom of a Gevalia coffee email. It is, I suppose, fairly random text meant to perplex spam filters into letting the message through. The result brought to mind a bit of “The Master and Margarita” by Bulgakov. Enjoy. *Hi, I said to all the animals. But this was a long road, and should I walk down it, I might never come back. Love what you do and do what you love This was a place without the internet, without email, without the rush of business meetings and untapped desires.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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