Anna Mindess
Sign language interpreter by day, food writer by night; endlessly fascinated by the interplay of what we eat and who we are.
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East Bay Ethnic Eats
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Recent Posts
- Tee Tran’s Monster Pho Invades Oakland with Traditional Vietnamese Cooking
- Kobani Kurdish restaurant: Defiant and delicious
- Mother & Daughter Realize Big Dreams at Vanessa’s Bistro
- On a Quest to Preserve Traditional Ethiopian Spices
- Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown
- For Lunar New Year, the Horse Gallops in with Traditional Foods of Tết
- Don’t Poison Your Guests: Tips for Hosts on Food Allergies, Intolerances and Sensitivities
- Making Chevre with a Cheese Whiz, San Francisco’s Own Milkmaid
- Gruesome Goodies: Halloween Bentos to Make for your Little Bats and Ghouls
- Icy or Spicy? Cooling Foods Across Cultures
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Author Archives: Anna Mindess
Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown
Get it quick before it’s gone! Handmade tofu and mochi sweets in San Jose’s Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work. Continue reading
For Lunar New Year, the Horse Gallops in with Traditional Foods of Tết
The Vietnamese celebration of Lunar New Year, Tet, serves up a range of traditional foods, including thick wedges of sticky rice filled with peppery pork and candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland’s aptly named Le Cheval Vietnamese restaurant, shared with me the details of these essential holiday dishes and other cultural traditions. Continue reading
Don’t Poison Your Guests: Tips for Hosts on Food Allergies, Intolerances and Sensitivities
Eggs, strawberries, wheat, nuts, fish, dairy–seems like everyone is allergic to something. What’s up with that and what’s a host to do? This illustrated guide explains the difference between intolerances and allergies and provides tips for cooking for guests with these conditions (and having them leave sated –and alive.) Continue reading
Posted in Food allergies, Politeness
Tagged anaphylaxis, bell peppers, celiac, celiac disease, cilantro, dairy, dietary restrictions, fish allergy, food allergies, gluten free, gluten intolerance, gluten sensitivity, goat milk vs. cow milk, Lila Volkas, nut allergy free, wheat allergies
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Making Chevre with a Cheese Whiz, San Francisco’s Own Milkmaid
Louella Hill, a modern day, milk maid, views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the San Francisco Bay Area in making goat cheese, brie, feta, ricotta, mascarpone and more. Continue reading
Gruesome Goodies: Halloween Bentos to Make for your Little Bats and Ghouls
Surprise your child with a Frankenstein sandwich, Vampire bunny egg or Severed sausage “fingers”. Make frighteningly easy Halloween Bentos with these tips and tricks for healthy treats Continue reading
Posted in cute food, Japan, Japanese food
Tagged bento boxes, halloween, Halloween bentos
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Icy or Spicy? Cooling Foods Across Cultures
Although the Bay Area doesn’t suffer the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still enjoy their edible solutions for cooling relief. Some like it icy cold with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response. Continue reading
Posted in Chinese food, Filipino food, Indian food, Japan, Japanese food, Korean food, Peruvian food, Singapore
Tagged Aileen Suzara, ceviche, cooling foods, foods for hot weather, halo halo, icy food, Japan, Japanese food, Korean food, Kyoto, Nico Vera, spicy food, The Pisco Trail, The Spice Whisperer, Vinita Chopra Jacinto
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