Wondering what to do with all that squash? Too many apples? You’ve been called to Apple Hill™ and know the first day of Autumn is September 22, Thursday (2016). You know the trees will soon be a blaze of color: Come visit the farms! The farmers’ markets are bounding in every kind of squash, melon and pumpkin imaginable....[Read More]
The year was 1947. The place is Pasadena, California. The people gathered around the bridge table are regulars. The topic is a regular complaint about the lousy weather, and the city congestion. It was, as L. G. “Frank” Beals put it at the time, “making him sick.” Frank was is one of the gang with a regular itch for country life and hopeful for a resolution to his “citified”...[Read More]
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The parable of the fig tree exists throughout the bible and in other spiritual and fictional works. In Matthew 24:32 it tells us “its lesson: as soon as its branch becomes tender and puts out its leaves, you know that summer is near.” Many references of the fig and fig tree are translated over and over and symbolizing many things for many people....[Read More]
Two delicious fig dessert recipes featuring fresh figs, including a crostata and a fig walnut tart with rich, seasonal flavors. ...[Read More]
You’re likely to see your local farming family, like the Hoovers (Hooverville Orchards, Placerville, CA, or the Perez family) all pitching in to get the farm fresh produce out and about. This is where Real Honest to Goodness takes place: Real Food without hormones, pesticides, wax, sprays and irradiation. Certified Farmers Markets foster the community as well as the farmers who grew your...[Read More]
Truly substantial! Lunch may be forgotten ’til the dinner bell rings!...[Read More]
Restaurateurs are among the most cost conscious about lost revenue due to food waste. Chef Patrick Mulvaney at Mulvaney’s B&L restaurant in midtown Sacramento, in a recent interview with Sacramento Bee’s Cathie Anderson, referred to research being done, involvement of local chefs, and legislation planned to lobby for changes in Washington,D.C. It’s true that in just a few more years there...[Read More]
Light and flavorful gluten-free orange poppyseed muffins made with quinoa flour and natural sweeteners. A wholesome, citrus-infused recipe perfect for breakfast or a healthy treat....[Read More]
There’s nothing like an unexpected blustery evening with this warming mix of healthy foods. Braising greens brought home from the farmers market cook right up into a hearty taste treat for dinner! ...[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.