Category Archives: More Food Gal — In Other Publications

Secret Ingredient Brownies & A Food Gal Podcast

Fudgy brownies with a sudsy ingredient.

Monday night, as the featured speaker at the Sunnyvale Public Library, I thought I’d have some fun with the audience members.

After all, if you’re going to talk about food writing, people are bound to get hungry, right?

So, I baked home-made fudge brownies for everyone, using a new recipe I recently came across. As folks nibbled away, I asked if anyone could guess the secret ingredient in these brownies.

Don’t even think it was some kind of controlled substance, though one guy did venture that guess. Other folks struck out with guesses of avocado, tofu, prunes, vinegar, black beans, red bean paste and even soy sauce.

In the end, after giving folks a hint that it was a “liquid” ingredient, one woman finally guessed the correct answer to win one of my very snazzy Food Gal aprons.

Of course, you guys reading this post have it easy. The photo above is a complete giveaway. The secret ingredient in these brownies? Guinness Stout.

“Guinness Brownies” is a recipe from the new cookbook, “Tate’s Bake Shop: Baking for Friends” (self-published), of which I recently received a review copy.  The cookbook, which features more than 120 recipes, is by Kathleen King, the owner of Tate’s Bake Shop in Southhampton, NY.

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Introducing the Updated Version of Food Gal’s Bay Area Dining App & A Giveaway

Introducing my new, improved app.

Drum roll, please.

Just as I am my own person, I’m also my own app now.

If you remember back to February, I proudly launched my “Food Gal’s Ultimate Guide to Bay Area Dining” for iPhones.

Back then, it was under the umbrella of the new venture, the “Know What” network of apps for favorite bars, food, hikes, museums and more. So, you had to buy the “Know What Essentials”  app first, before you could add on more specific modules, such as my own.

Now, with the blessing and help of the team behind Escape Apps, which created the “Know What” network, you can bypass that step and just buy my app alone for $1.99.

My app has been updated to  feature more than 75 restaurants, bakeries and wine bars to check out in the Bay Area — from the tony to the hole-in-the-wall.

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The Newest in Urban Farming at Ecopia in Campbell

A bounty of lettuces from Ecopia Farms.

Look closely at that bowl of beautiful, baby salad greens.

If only you could reach out and grab a few leaves to taste, you’d be amazed at their sweetness, pepperiness and all-around intensity of flavor.

What makes these lettuces different is that all were grown indoors under LED lights, using a fraction of the water a conventional outdoor farm would.

Ecopia Farms in Campbell is unlike any other agricultural endeavor — housed indoors in a non-descript, out-of-the-way warehouse in Campbell.

Utilizing the latest technology and know-how, it was founded by a couple of tech giants: a former CEO of Solectron, and a former president of Lockheed Martin Missiles & Space.

With water and land increasingly precious commodities, their goal is to create a way of farming that is not only more efficient and sustainable, but replicable in high-density urban areas.

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The Lettuce That’s Taking the Bay Area By Storm

Little Gem salad with spring veggies and Green Goddess dressing at Redd Wood in Yountville. (Photo by Carolyn Jung)

No matter where you dine in the Bay Area, you’d be hard pressed to find a menu that did not have this particular lettuce gracing it.

Whether served cold and crisp in a salad or braised or grilled in a main dish, Little Gem lettuce is the new darling ingredient that chefs and diners just can’t seem to get enough of. Whether at Frances in San Francisco, Redd Wood in Yountville, Camino in Oakland or Mamacita in San Francisco, Little Gem is sure to be there front and center.

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A Most Eggs-Cellent Farm

Deep orange yolks exemplify how special the eggs from Coastide Ranch are.

When you’re the son of rock legend Neil Young, it might be expected if you rested comfortably on your father’s laurels.

When you’re his son and born with cerebral palsy, which has left you wheelchair-bound and able to communicate only with a computer device, it would be understandable if you were at all reclusive.

But that’s not Ben Young, 33, the middle child of the famed singer-songwriter.

Ben Young, who has cerebral palsy, is the son of the legendary Neil Young.

Thirteen years ago, Young started an egg farm called Coastside Farms on three acres of his family’s La Honda property. In 2002, it was certified organic. A few weeks ago, I had a chance to visit him there.

Today, he raises about 250 Red Sex-Links, similar to Rhode Island Reds, which have the run of the place under the close watch of a herd of adorable alpacas who guard them against predators.

A ranch mascot.

He sells the eggs, with their glorious deep orange yolks, to Calafia Cafe in Palo Alto and Cafe Gibraltar in El Granada, where he makes deliveries each week with the help of his assistant.

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