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Summertime, and the Livin’ is Easy–in Michigan!

In May, 2010, I released my cookbook, Vegetarian Traditions. The following 10 months, I traveled from San Diego to Michigan a number of times for events, book signings and cooking demonstrations–short trips which barely gave me time to catch my breath.  My wife, Sara, and I decided to spend the summer of 2011 in the… Continue reading Summertime, and the Livin’ is Easy–in Michigan!

Santa Fe to Boulder

State of the Veg Union Part 3 with Anasazi Bean Enchilada Recipe Day three of our veg restaurant tour from San Diego to Detroit began in beautiful Santa Fe, New Mexico, the oldest capital in the United States. It was Memorial Day and this unique city of all adobe-style buildings was full of tourists, musicians… Continue reading Santa Fe to Boulder

Raw Food – Living Markets

In 1981, I visited a 300 acre organic farm in Southern Michigan which housed the Creative Health Institute.  It was there that I was exposed to the early years of Live Foods as directed by the late matriarch of the movement, Ann Wigmore.  The farm grew the grains which became the sprouts in the food;… Continue reading Raw Food – Living Markets

The Theory of Vegolution

It was another beautiful day in San Diego and we decided to go to Nature’s Express for lunch.  Just a block away from Balboa Park it is a perfect location for a light meal after a stroll through the beautiful park.   In spite of a variety of past experiences restaurants here, we had a… Continue reading The Theory of Vegolution

Georgia on my Mind

Pomegranate is a neighborhood style restaurant at the edge of University Heights.  As a change of pace, we decided to have a dinner out to celebrate the last day of my son Spyros’ visit.  Entering the restaurant, we stepped into another world, chock-full of a spirit and hospitality unique to Russia’s feisty neighbor, Georgia. In… Continue reading Georgia on my Mind

Food Trends

Is it possible?   An abundance of high quality food is causing fine dining to change? Over the last two decades, high-end chefs in America established their reputations around dishes created from rare ingredients and items served at the peak of freshness. In recent history, these two areas of food products have not readily been… Continue reading Food Trends