anna brones

writer + artist + activist

Posts Tagged ‘food writing

I Am Launching a New Quarterly Print Publication!

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Comestible by Anna Brones

It could be considered moderately crazy to launch a print publication, but I finally decided to take the leap on a creative challenge that I have been thinking about for over a year: a print quarterly dedicated to real food. The quarterly is called Comestible and it’s launching this spring. I am both excited and nervous. But mostly excited!

Here is a little bit about Comestible:

In this day and age we are inundated with food media; glossy food magazines, elaborate food blogs, celebrity status chefs. But has all of this made us eat better? Not quite.

We live in a world of extremes, obesity and fast food on one end and the superfood craze on the other. Certainly there has to be something in between. This is where Comestible comes in. Part food narrative, part food guide, part cookbook, this is a journal devoted to real food.

Comestible is themed by season, based on the belief that we should all live a little more in balance with the natural world, not just because it’s what makes sense, but because it’s what’s good for us. There will be guides to what’s in season (think of it like a simplified Farmer’s Almanac) and how to put that food to use; the kind of guidebook you wish was available next to the farmers market stand when you’re wondering what to do with all those vegetables.

Ultimately, Comestible is a celebration of real food, accessible to real people. Simple, informative and fun, Comestible should inspire you to do more with your food. To cook something, the plant tomatoes, to build a beehive.

Comestible is about celebrating the one thing that sustains us and brings us together, no matter who we are or where we are in the world.

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I am raising the initial print funds for the first issue on Kickstarter, and if you want to preorder a copy, I would be thrilled to have your support. You can pledge here.

You can also follow Comestible on Facebook. 

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Written by Anna Brones

February 29, 2016 at 16:28

Wild Culture: A New Column Devoted to Fermentation

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I am excited to be launching a new column over on Paste Magazine, all about one of my favorite subjects: fermentation!

The first column is devoted to the subject of SCOBYs, the gelatinous looking organism that you have to have in order to brew kombucha at home. Amongst those who brew their own kombucha, I have found that many people have stories about their SCOBYs, as well as a sense of emotional attachment to them. One friend of mine even named his.

An excerpt:

Today we have a renewed appreciation for this old tradition, and people are taking to fermentation with fervor. Some of us get into baking sourdough with a starter and others launch into the world of pickling. But whatever kind of fermentation you do, there’s a high chance that you’re adamant about it.

Kombucha is the perfect example.

For many, kombucha has become a gateway drug into the world of fermentation. Fueled by an increasing interest in the health benefits of probiotics, the sales of kombucha have grown exponentially. Kombucha sales for 2015 are projected to be upwards of $500 million. But at one point or another we realize that our addiction to the bottles at the grocery store is becoming an expensive habit, and it’s high time that we brewed our own. This is the moment that we turn from kombucha fan to kombucha fanatic.

You can read the column here.

Image: Iris

Written by Anna Brones

October 6, 2015 at 10:20

Use Up Those Root Vegetables: Beet and Carrot Fritters (Plus Some Thoughts on Eating In Season)

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Use Up Those Root Vegetables: Beet and Carrot Fritters

This week on Foodie Underground I’ve got an easy recipe for Beet and Carrot Fritters, because we can never have too many root vegetable recipes. Especially this time of year as the winter winds down and we start to get sick just at the thought of them. But don’t worry, all that seasonal spring bounty (asparagus! radishes!) is just around the corner.

Speaking of which, I wrote an essay for Paste Magazine recently looking at what it takes to eat in season and locally. I spent a week really keeping track of everything that I cooked and ate, and the resulting essay is titled What If You Really Just Ate in Season?

Here’s a little excerpt:

Read the rest of this entry »

Written by Anna Brones

March 12, 2015 at 09:52

A New Column! And It’s All About Coffee…

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I am a bit behind on this announcement, but last week my new column for The Kitchn launched. And what is it about? Take a wild guess…

Coffee!

Titled “Smart Coffee for Regular Joes” the column is going to take on the coffee world, looking at the ins and outs of how to make coffee, exploring coffee culture in other countries, and celebrating the drink that so many of us love.

“Coffee isn’t just a drink, it’s a cornerstone of our everyday. A building block of our routines and our social interactions. Coffee fuels us.”

Read the first installment of the column and follow along in the discussion. What do you want to learn about in the coffee world?

Written by Anna Brones

April 7, 2014 at 07:30

What is Food Gentrification?

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Have you heard about the new term “food gentrification“? It’s this week’s topic on Foodie Underground.

“Food gentrification” started as a hashtag by writer Mikki Kendall, who wrote about the impact of turning ordinary products into trendy ones, and the ultimate social impact. “My grandmother was a master of turning offal into delicious, and I still use many of her recipes to this day. But now, once-affordable ingredients have been discovered by trendy chefs, and have been transformed into haute cuisine. Food is facing gentrification that may well put traditional meals out of reach for those who created the recipes,” Kendall wrote in January.

Just like rebuilding neighborhoods has shot up real estate prices and pushed out locals, rebuilding the food movement, putting certain common-day vegetables on a pedestal, in turn making them more expensive, is pushing people away from eating them.

There was a time when we all had access to fresh food and ingredients. Think back to our grandparents. There were few things available, but the things that were available were real food. There were vegetables, there was fruit and there were no Doritos. Often there was a garden. People ate real food simply because it was the only thing available.

Hop on over to Foodie Underground to read the full article.

Written by Anna Brones

March 19, 2014 at 12:08

When it Comes to Food, Are We Superficial?

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I’ve been thinking a lot about food and food marketing lately, and feeling a bit frustrated that we’re quick to hop on board and buy trendy foods instead of just eating what’s good for us. It’s the topic of this week’s Foodie Underground column.

“We like to accuse the industrial food world of using food marketing to keep people eating unhealthy, citing examples of sugar cereal that’s branded as part of a complete breakfast. But let’s not kid ourselves, the healthy food world does it too.

Take the example of superfoods. First of all, there is no exact definition of the word “superfood.” You can slap that name on any food that is power-packed with nutrients. Second of all, do you know where your superfoods are coming from? Sure, goji berries might be good for your health, but the majority of them are grown on industrial fields in China. We say we want to be locavores and then we go dousing our salads in berries and grains that are imported from across the world.”

Read the full article here.

Written by Anna Brones

February 26, 2014 at 09:26

Vote for Foodie Underground in The Kitchn’s Favorite Health + Diet Cooking Blog!

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Ok, so beyond running, drinking coffee and writing, I keep up the site Foodie Underground. And it’s currently on the nomination list for The Kitchn’s Favorite Health & Diet Cooking Blog.

I would of course make me ever so happy if you went and gave it a vote.

Written by Anna Brones

February 19, 2014 at 15:54