Jenni Field graduated from college with a double major in psychology and drams. Obviously she had no idea what she wanted to do when she grew up. She did love to collect cookbooks and watch PBS cooking shows.
Jenni Field, owner and head pastry chef at Pastry Chef Online, hadn’t planned to start a movement, but within moments of suggesting The Peoplehood of the Traveling Swirly Pan on her Facebook page and Blog, she had a following.
Pastry Chef, Jenni Field, created this pound cake recipe to use in the Nordic Ware Heritage Bundt Pan with the swirling design; after she made the cake, she cleaned the pan and packaged it up and sent it on a journey that will take years to complete.
A cast aluminum Bundt cake pan with a swirl design, that’s named Dorothy, plus a journal named Toto started their journey across North America this month as the center of what will be a multiple-year project called The Peoplehood of the Traveling Swirly Pan.
Addie Broyles, food writer for the Austin American-Statesman, grew up eating her Gaga’s — grandmother’s — coffeecake. She submitted this recipe for inclusion in the Austin Food Blogger Alliance Community Cookbook, published 2013 by The History Press. It tastes of sweet memories.
Food writer, Addie Broyles has had a lifelong love affair with cookbooks — particularly those tied to family and community. I asked her to share a few suggestions about how to bring family stories to life through food.
As the food writer for the Austin American-Statesman, Addie Broyles writes about everything from farmers and up-and-coming chefs to food trends in Austin and beyond in a weekly column and blog called Relish Austin.
Long before we had the internet, food blogs and other social media outlets where we could share our cooking exploits and recipes — we had community cookbooks.
The Travel Channel’s Bizarre Foods host, Andrew Zimmern shares this not so bizarre dish that’s great for the summer ahead. He says, “Served as a main (with fried green tomatoes and crusty baguette) or a hearty side with pulled pork, it’s one of my go-to summer staples.”
There’s been a food revolution heating up over the past 30 years. It didn’t suddenly boil over into our consciousness and lives; it’s been simmering slowly over the decades to become a surprisingly delicious phenomenon. Yet not everyone feels welcome at the table.
