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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- Tee Tran’s Monster Pho Invades Oakland with Traditional Vietnamese Cooking
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- Mother & Daughter Realize Big Dreams at Vanessa’s Bistro
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- 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
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Tag Archives: Zands
Persian New Year Greets Spring with Symbolic Traditions and Treats
Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with “S” in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies. Continue reading
Posted in Middle Eastern Food, Persian/Iranian
Tagged fire jumping, first day of Spring, Haft Sin, Monier Attar, norooz, nowruz, Persian New Year, vernal equinox, Zands
3 Comments
Falafel Inflames Passions (and tastes yummy)
Falafel ( crispy fried chickpea balls) has been eaten all over the Middle East for thousands of years. Besides being a tasty, nutritious, vegetarian and cheap meal, it is emblematic of larger battles between Israel and its neighbors over land, history and power. Continue reading
Posted in Egyptian food, Israeli food, Lebanese food, Middle Eastern Food, vegetarian ffod
Tagged Amba, falafel, Maoz, Zands
6 Comments
Halvah Heritage
Halvah, or halva, is one of the world’s oldest sweets with variations in more than 30 countries. Two main types: made with semolina or sesame seeds. Continue reading
Posted in Afghan Food, gluten-free food, Jewish Food, Lebanese food, Middle Eastern Food, Persian/Iranian, Turkey
Tagged halva, halvah, helva, Indus Food Center, Joyva, Zands
12 Comments
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