Caffè Strada serves Attibassi coffee in Amman. Strada (as the Rainbow Street hipsters call it) is stripped-down cool, authentically Rainbow Street on the outside, sleek and modern on the inside. It's community, a happy place with time-honored coffee and honest tea.
If you want to listen to a funny story about tomatoes and group of hungry hippos, Ernesto Sirolli tells a great one. The story is as colorful as its teller, but the moral is sobering: if you really want to help people, you have to just shut up and listen.
A rusty-haired woman in an apron walked up to us and said a cheery "Hello!" I think she was quite intuitive, because she spent the next five minutes convincing us to stay with a passion that only true gourmets possess, describing the heavenly delights of South African seafood.
You can easily see how a less food-savvy parent might conclude that feeding a child Mango Cremes is actually a net positive -- the same as offering fruit, when of course a Mango Creme is, in the end, a highly processed, white flour cookie.
Sometimes when I go exploring for food tales, I discover stories that are just dying to be told but find themselves without a teller. An unmarked food cart, a cookie served in meeting, a fruit cocktail handed to you at a wedding.
It's worth remembering that the digital food landscape is still relatively new. Let's hope that as it continues to evolve, that we find it a place for good, meaningful, fun and insightful conversations about food.
Not only are these women sharing recipes, but they're passing on fond childhood memories to their readers and creating new ones with their families. They're inviting each and every person into their Latino culture.
Fudge has been a staple of Southern U.S. confections for over 100 years, but since it's usually sold by weight in heaping portions, it has the nasty habit of drying out... unless you seal it up in a single serving package. That's how the fudge bucket was born.
As someone ensconced in the food media world, I get a lot of the same questions over and over: How come people don't read my blog? How do I get more subscribers? And the best question of all, which always seems to come up after a few drinks: Why don't you read my food blog?
"Cooking is all about compromising. You never have enough time, enough ingredients, enough skill. If I have good ingredients, I try to take advantage of them, but I don't always have the best." -- Mark Bittman
While we're busy perfectly placing a stalk of rosemary next to the batch of homemade muffins so that the picture with a filter to subdue the colors will look a little more quaint, there are millions of people around the world, and here at home, going hungry.