Written by Gracie Schatz in August of 2020 Previously published in the Register Guard as a part of the “From Scratch” Series I first saw Ibrahim Hamide at Chef’s Night Out three years ago, cooking up bananas foster with a dramatic flourish of flames. The second time I saw Ib…
If you’ve ever grown zucchini in your garden, you may be familiar with the Zucchini Dilemma. The plant is prolific, and it is quite easy to pass the initial celebratory phase of zucchini production and enter the problematic one – “How do I keep up with this?? How much more…
Farro, also known as Emmer is a heritage wheat varietal grown in the mountainous region of Tuscany, which is where I was first introduced to it. At Bagnaia, a commune south of Sienna, I learned to grow, harvest, thresh and cook this ancient grain and became infatuated with its nutty…
Apples and honey are a combination I’ve enjoyed my entire life. It is the symbolic food traditionally consumed during Rosh Hashana -the Jewish New Year. This combination of ingredients is supposed to represent hope for sweetness in the new year. This year I put a spin on this tradition and…
Houda’s Tunisian Stew and the beauty of immigration By Gracie Schatz I met Houda in a ceramics class and immediately connected with her over the subject of food. Houda and her husband Marc had only recently moved to Eugene from Santa Cruz, California and were in search of friends, activities…
Written by Gracie Schatz in August of 2020 Previously published in the Register Guard as a part of the “From Scratch” Series I first saw Ibrahim Hamide at Chef’s Night Out three years ago, cooking up bananas foster with a dramatic flourish of flames. The second time I saw Ib…
If you’ve ever grown zucchini in your garden, you may be familiar with the Zucchini Dilemma. The plant is prolific, and it is quite easy to pass the initial celebratory phase of zucchini production and enter the problematic one – “How do I keep up with this?? How much more…
Farro, also known as Emmer is a heritage wheat varietal grown in the mountainous region of Tuscany, which is where I was first introduced to it. At Bagnaia, a commune south of Sienna, I learned to grow, harvest, thresh and cook this ancient grain and became infatuated with its nutty…
Apples and honey are a combination I’ve enjoyed my entire life. It is the symbolic food traditionally consumed during Rosh Hashana -the Jewish New Year. This combination of ingredients is supposed to represent hope for sweetness in the new year. This year I put a spin on this tradition and…
Houda’s Tunisian Stew and the beauty of immigration By Gracie Schatz I met Houda in a ceramics class and immediately connected with her over the subject of food. Houda and her husband Marc had only recently moved to Eugene from Santa Cruz, California and were in search of friends, activities…