Interview with Om Yoga teacher and talented cook Sara Trelease.See a PDF of this story:Invention & Intention
in Features, Fit Yoga, Food, Interviews and Yoga.Archive for the 'Food' Category
Matt Amsden launches his L.A.-based raw-food delivery service in New York.
Do you like broccoli when it’s been boiled so long that you can mush a floret with your tongue instead of chewing it? According to raw-foodists, you’re not getting much more nutrition than you would from a bowl of air. The raw-food movement is already well under way in New York and if you haven’t jumped on board yet, Matt Amsden will come to you. The 30-year-old founder of RAWvolution, an L.A.-based meal delivery service, began eating a diet of exclusively uncooked, vegan food at 21. After becoming an integral part of the West Coast raw-food scene, Amsden launched RAWvolution in 2001, and soon was counting Cher and Alicia Silverstone among his clients. This month he brings his convenient, healthy food to Gotham. Continue reading ‘Raw and Order: Matt Amsden Begins Raw Food Delivery’
in Food, Interviews, Time Out New York, Wellness and Yoga.Joelle Hann writes about her family roots in curry, pomegranate martinis, and the etymology of “asafoetida”–an apparently stinky ingredient that the French call “Devil’s Shit”, and which holds the secret to vegetarian Indian cooking.
My mother was born in New Delhi, India, on midsummer night’s eve—-June 24—-1940. World War II was raging in the Western world, and India was not far from declaring its independence from Britain. Her parents worked for the Lord and Lady Viceroy to India, and had been living in India for some time, her mother as the seamstress, and her father, a Rolls Royce engineer, as the chauffeur.
Although they were servants, my grandparents had servants themselves. My mother had an ayah, or nannie, to tend to her, and no doubt the ayah took my mother along on visits to the Viceroy’s kitchen when she went looking for snacks, gossip, and companionship. It was in the steamy subcontinental kitchen that my mother acquired her love for the pungent aromas of Indian cooking, and, as an adult with a family of her own, she frequently recreated the meals she remembered so fondly from childhood. (My mother and my grandparents were eventually evacuated from India by the British Army in 1946).
Continue reading ‘My Mother & Making Curry’
