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I’m at Old Dominion University as a writer in residence and also opening up the annual literary festival, which is devoted this year to food and literature. (If you’re in or near Norfolk, come to the open reading this Monday at 7:30.) Back when I began The Making of a Chef, there really wasn’t a job description “food writer,” or rather it wasn’t something that one aspired to. Yes, newspaper reporters covered food, and there were plenty of food magazines. But you weren’t likely to see lit fests devoted to it. But that’s changing, for the better, as we recognize how deeply and pervasively food affects our lives. And I think this applies to cooking as well. Cooking our own food (or not cooking it) has a significant impact on the quality of our lives. I can’t Read On »

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How to use your miso paste more in your kitchen, try this miso glazed eggplant, via NYT.

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When I was a boy, my father looked at me in the rearview mirror and asked why was I so quiet. I said, “I have nothing to say.” Sometimes I have something to say, and I get overheated. Right now, I have nothing to say. Unlike a daily newspaper that has to say something on schedule, has to lead with some story, I don’t. I’m a strong believer in not speaking generally (there’s too much noise as there is) but especially when I have nothing to say. (To be honest, I wouldn’t even be typing this except that I can’t stand Friday’s picture of Rose’s grenadine any longer.) I suggest that whenever you have nothing to say, you fry something in oil, such as green beans dipped in tempura batter, which was how we got Read On »

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Two well known Japanese chain restaurants open their doors in LA for the first time, via LA Times.

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Video: Next Restaurant in Chicago is now highlighting Japanese cuisine, via YouTube.

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