Foodsite Magazine

Foodsite Magazine Picksday Friday thru Oct 3

HOMEMADE CHINESE SOUPS  Chinese soups are almost addictive, a warm,   sfdependable, healthy comfort food. Learn how.

KITCHEN PROJECT  Find a fascinating History of Dining Room Tables, as so many of us avoid eating tables.

HEALTH  Here’s 25 Healthy Sweet Potato recipes.


  • Wood Oven Roasted Manila Clams
  • Daikon Rice Cakes
  • Gaw Choy Gow
  • Grass-Fed Estancia Shaking Beef
  • Organic Chicken Claypot with Caramel Sauce
  • Wood Oven Roasted Whole Branzino
  • Spicy Monterey Squid
  • Cellophane Noodles with Dungeness Crab
  • Chue Farm Baby Bok Choy  

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Honey, Assuming We Keep Having It  

Agriculture depends greatly on the honeybee for pollination. Honeybees account for 80 honeybeespercent of it all. Without this process,  we would see a significant decrease in the yield of fruits and vegetables, and present-day findings point to the cause as changes in agricultural practices. We now experience abnormally low populations of bees, up to 70 percent less, causing a problem they call Colony Collapse Disorder (CCD). 

Netflix, Amazon and On Demand have excellent documentaries on this complicated issue. We encourage you to express your concern wherever you can about  Colony Collapse Disorder.   

The history of honey goes  back 8000 years as evidenced in early cave paintings. Ancestors in all cultures have honored honey and worked hard to procure it. Over the years, it has served us by flavoring our food, being a part of certain medicines and contributing, as a symbol, in religious ceremonies.  Continue reading

Foodsite Magazine Picksday Friday thru Sept 26

NOTSOHOT SAUCE Read some of the interesting combinations designed by NOTSO’s 10430487_683948264992633_3307669509679464134_nvisitors.

CARIBBEAN POT The usual suspects plus gadgets, gluten free, Bit’s & Bites and more.

BOB EVANS Interesting offerings including “Mad About Mashed,” slow coker rcipes and more.


  • Russ & Daughters Knishes
    Hot Smoke/Cold Smoke
    Kasha Varnishkas
    Super Heebster
    Yum Kippered
    Matzo Ball Soup
    Schmaltz & a Shot
    Pickled Herring Trio
    Soft Scrambled Eggs & Caviar
    Noodle Kugel
    Challah Bread Pudding Continue reading

Wonton Wrappers, Very Handy, Countless Uses

Wontons are referred to by many as “the Chinese answer to Italian ravioli.” wonton2Actually, many cultures have their favorite foods encased in bundles. The Italians have their ravioli, the Mexicans their empanadas, the Jews their kreplachs and the Chinese delighted in their dumplings or rolls. In short, these are neatly rapped bundles which can be filled with almost anything, savory to sweet, served from hors d’oeuvres to desserts. Twist, layer, stuff, fill, roll or stack versatile wontons. Make crispy wontons strips for tasty sprinkles.

Wonton wrappers are made from simple ingredients, wheat flour, eggs and water. Fill them with any tasty mixture, then bake them, boil them, steam them or fry them.

Look for packages of wonton wrappers in the supermarket produce section, refrigerated. Use or freeze before date on package. If freezing, use before 6 months pass. Thaw before working with them.

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Foodsite Magazine Picksday Friday thru Sept 19

ISTANBUL LIFE   See what it’s like taking part in a cooking class in Turkey.

CULINARY HISTORIANS OF SOUTHERN CALIFORNIA Californians have great fun with their food and grow it well. See what their Culinary Historians are up to.

PHOENICIA FOODS This specialty foods company shares interesting recipes from around the world and by course.


  • Hot Smoked Puffin With Crowberries
  • Fermented Shark – If You Dare
  • Minke Whale Tataki
  • Wind Dried Fish And Crunchy Icelandic Seaweed
  • Hot Smoked Cormorant, Crowberries,
  • Icelandic Seaweed, Pickled Pearl Onion, Parsnip Puré & Sarrel
  • Hot Smoked Cormorant
  • Horse Tenderloin
  • Duck Breast And Pork Belly
  • Arctic Char
  • Strawberry Mousse, Skyr Foam & Licorice Marengue

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Spaghetti Squash, Gluten-free, Less Calories than Pasta

Spaghetti squash, though a member of the large pumpkin/squash Curcurbita family, it spagsquashpossesses a unique quality of its own, unlike any other vegetable. Once its flesh is microwaved, boiled or baked whole, then cooled, you can quickly open it, remove its seeds, then drag the once-solid, now cooked flesh, downward over a bowl, and it tumbles out in beautiful, yellow, spaghetti-like strands, ready to be dressed or sauced and devoured deliciously as one would a guilt-free pasta!

These squashes weigh between 3 to 5 pounds and are available all year. However, their peak season is early fall through winter. It has other names, too. Some of them are vegetable spaghetti, noodle squash, spaghetti marrow and vegetable marrow.

Spaghetti squash was first developed in China, then introduced into Japan around 1920. The Burpee Seed Company imported it into the U.S. in 1936, where it didn’t catch on quite quickly. With other wartime food shortages, ispaghetti squash gained more popularity during WWII, and is only now being used widely here. Continue reading

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