A California Magazine with Local Focus and Global Appeal:
Community - Entertainment - Human Interest


Weekly issues every Saturday morning and new articles throughout the week, including — movie reviews each Monday at 7pm and live events Wednesdays at 7pm. If you love mysteries — explore Mysteryrat’s Maze — there's something for everyone… and check out our sister site on Blogger for bonus articles.


Features favorite recipes, cookbooks, restaurants and food-related stories by our regular contributors. Click on article titles to see full articles.

by Alicia Lieu


Living in New York City has advantages and disadvantages. But people who move to New York and choose to stay, even after the reality of the high cost of living sets in, can reap the benefits of living in a global city. Living in the city may mean that you can’t save enough money to travel the world, but it doesn’t hurt so badly once you realize that the world is only one subway ride away.

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Baseball And Cracker Jacks

IN THE April 5 ISSUE

FROM THE 2014 Articles,
andFood,
andMargaret Mendel,
andSports
SECTIONS

by Margaret Mendel


It’s that time of year again. When the smell of spring is in the air I get all excited waiting to hear those first cracks of the major league baseball bats. The weather might still be a bit unpredictable but rain or shine the baseball season starts the first week in April. There are maybe a dozen major league players that I like to watch, and I cheer the demise of a few teams I consider rivals to my hometown boys, but there’s only one yummy treat I think about when it comes to baseball. Cracker Jacks.

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by Tom Sims


Don’t just ask what makes Liz Sanchez of Casa de Tamales tick. That would be the wrong question. She doesn’t just tick; she pulsates with passion! It is the same passion when she talks about tamales, business, her family, her staff-family, her customers and her philosophy of giving back to the community. She does not separate her business from her life. It is one package with common interests.

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by Margaret Mendel


On my trip to Ireland several years ago we landed at the Dublin airport in weather that the Irish refer to as a soft day. By this they mean a rainy day. It was an early morning arrival and the dining hall in the hotel was closed. So, we fell onto our bed in the small but efficient room and took a nap.

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by Alicia Lieu


“What’s the difference between a Macaroon and a Macaron?”
An “O,” I said, as my coworker raised his eyebrows at my less than satisfying answer. So I asked another coworker to Google Macaron vs. Macaroon and it turns out that a lot of people don’t know what the difference is. My favorite illustration was the one with the macaron dressed in a black beret and mustache juxtaposed with a coconut macaroon. In short, macaron (long O) is a delicate French cookie sandwich.

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by Cynthia Chow


Not only do we have a review of the second book in the Cookbook Nook mystery series by Daryl Wood Gerber (aka Avery Aames), but we have a fun guest post from Daryl about coming up with new food ideas for both of her cooking series. At the end of this post you will also find details on how to win a copy of Inherit the Word. Also, in this same issue we have a review & giveaway of the new Cheese Shop mystery, Days of Wine and Roquefort, that Daryl writes under the name Avery Aames.

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by Sandra Murphy


This is book five of the multi-layered wine and cheese series. Charlotte runs the local cheese shop while her cousin Matthew takes care of the other side of the business, the wine that pairs so well with cheese.

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by Diana Bulls


Reamers–a useful little kitchen gadget–have been around for a long time, but their heyday only lasted through the 1930s and into World War II.

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by Terrance Mc Arthur



It stands next to Academy Avenue in Sanger’s Southgate Center. It was once a Perko’s. For a long time, it was Austin’s and for a short time, it was The Ranch House. Now it has a new name and a new lease on life: Restaurant La Haciendita Mexican Food. I’ll tell you the truth; I didn’t expect much from this place. In the past, it was a basic, unsurprising eatery with basic, unsurprising food. I was really, really wrong.

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by Tom Sims


Buy your food carefully, cook it properly and whenever possible, grow it yourself.
Stay hydrated.
Drink good clean water and herbal teas with local honey.
Eat natural foods, raw or nearly raw vegetable.
Eats lots of fruit.
Get your protein …

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by Alicia Lieu


I have to admit that when I was asked to write a piece around Valentine’s Day, I did roll my eyes a bit. Well, since I received this request over email, it was probably a rather large eye-roll. It was the same eye-roll that accompanied the moment when I got to the, “You complete me,” line in the movie Jerry Maguire.

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Reasons To be Vegan

IN THE February 1 ISSUE

FROM THE 2014 Articles,
andAshley Brandon,
andFood,
andTeens
SECTIONS

by Ashley Brandon



I ordered a Big Mac the other day and I told them to hold the meat, the sauce, and the cheese. Why? Because I’m a vegan. I’m not going to be one of those vegans who preach it as if it’s a religion, but there are many benefits of veganism. First of all, veganism isn’t so much a diet as it is a philosophy and a lifestyle. There are environmental benefits, health benefits, and the benefit of saving animals from cruel treatment.

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by Terrance Mc Arthur



Wintertime is soup time, time for a steaming bowl of goodness for the soul. Since January is National Soup Month, (Go ahead, look it up!) so in its honor the Great Food Search has conducted a FoodQuest in search of taste-tempting soups.

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by Diana Bulls


Today there are not many Americans who think about how to store food. Nearly every household has a refrigerator, a freezer and a variety of plastic or metal storage canisters. Food comes from the grocery store in cans, bottles, boxes or bags–ready to just put away in the frig or pantry–with little concern about hungry critters

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by Alicia Lieu


This year I will have the good fortune of being with my family around Chinese New Year, which is celebrated for up to two weeks after the lunar New Year. Naturally, a whole lot of food is involved with this. Traditionally, the big New Year’s dinner has to happen on the eve of the New Year. I will miss this part with my family, but my mother will send me pictures of the family dinner, I’m sure. There will be plentiful dishes of dumplings, rice, noodles, meats, seafood, tofu, and vegetables, making sure to have food left over to signify abundance in the coming year. With a small circle of friends that represent family to me in New York, I have come up with a way to maximize the food, friends, and family.

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by Terrance Mc Arthur



December time, wintertime, Christmas time, fog-and-snow-and-bitter-cold time and my heart turns to thoughts of…Hot Chocolate, Cocoa or whatever you want to call a deep brown mug of warmth with whipped cream on top.

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