Anyone who knows my passion to cook, especially Italian dishes, knows also of my heritage from Tuscany. You can’t get more Italian than having had a mother from Elba and a father from Lucca who became a noted restaurant chef during California’s heyday in San Francisco and Los Angeles. It’s one of the good things in my genes. But these Italians avoid Southern Italy, their famous limoncello...[Read More]
When I find an article this worthwhile, I want to pass it on. This site is scientific, researched, referenced and trustworthy.
In my prior healthnaturally business for years we passed along similar information; I’m grateful they are now on-line....[Read More]
FARM FRESH TO YOU is my go-to Organic CSA (Community Sustainable Agriculture) supplier of fine organic fruits and vegetable to my door. Take a look at their website for easy to customize deliveries of local goods of all kinds, including farm fresh organic eggs, jams, honey, baby food, cereals, etc. etc. etc.–remarkable variety and quality....[Read More]
Very trendy right now is the concept of the one sheet pan dinner. I remember our family using this idea ever since I was old enough to shell peas. For one thing, there was hardly time after a busy day in the restaurant, in the house, in the garden, wherever the chores may be, to make a fancy dinner. Yet Chef Dad insisted on fresh, home cooked meals and often demonstrated how to do it quickly. I...[Read More]
Each season, the overwhelming harvest of figs makes me frantic. They are at the farmers’ market, the orphaned neighbor’s tree, and in my own yard, bursting forth on a daily basis in tantalizing shades of greens and purples. Plump and juicy they are too delicious and voluminous to be left untended....[Read More]
The summer bounty of fruit has done its number on me. Peach, raspberry, strawberry and peach marmalade are waiting for their labels. Figs are coming on the big and small trees we have, but I’m sure to frequent the farmers markets to get in on the best crops....[Read More]
That Ubiquitous Zucchini It’s the season, they are everywhere and can be used in sautés, cakes, muffins, ragouts, stews, soups and now……..PIZZA!...[Read More]
Have you ever heard anyone not rave about the food in Italy? Rare, indeed. My last trip had the bonus points plugged in. Norma’s hometown was in the Veneto, along with relatives and friends that coming out of every door. Then, too, because it was a Sister City visit to Crespano del Grappa near Mt. Grappa, the Military Corps of the Alps, “the Alpini”, saw to it our celebratory evening was...[Read More]
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Persimmon is a Fall favorite, native to China, introduced to California during the mid 1800’s. There are many varieties of the “non-astringent” persimmon which contains less tannins than its “astringent” cousins which must ripen fully to be eaten or included in recipes. I have used both California persimmons most easily found, the Fuyu and Hachiya varieties in baking by ripening them in...[Read More]
Betty is a California-based writer whose work explores local history, travel, food, and the people who shape community life. Her storytelling is rooted in curiosity, culture, and real-world experience.
Stories of place, people, and culture - told with curiosity and heart - telling stories that bring places and people to life.
Betty is a Gold Country-based writer covering regional history, travel, food, and human-interest stories, with a focus on the people and traditions that define a place.