Traci Anello

The Power in Food


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Grandma Straguzzi’s Kitchen Influence

The Bronx, New York is the birthplace of my dad, Antonio Anello. He is the son of Sicilian immigrants Luigi Anello and Marietta Straguzzi. He’s the youngest of seven. My dad spent a lot of time with his mom and three sisters while the rest of his brothers were in the service. He said he learned how to make gnocchi and other pastas from his mom. He was home alone with her often and I’m sure the attention he got was nothing short of educating.

I first learned how to make pasta from my dad. He was a widower at thirty-seven with five of his own children. He was a pretty good cook I remember. I was seven when one night I decided to push the chair up to the stove and make him dinner that I wanted ready when he got home from work. I watched him do this a hundred times so after that many dress rehearsals, I was ready for showtime. I’m sure I was channeling Grandma Straguzzi the entire time. When my dad walked in the door that night, the look of surprise was exactly what I was going for. In all fairness it could have been because of the mess I made but I like to think he was happy dinner was on the table. I sat across from him with my chin resting in the middle of my folded arms and watched him eat every bite. I’m sure Grandma was right there with me. I knew at that very moment I wanted to do this for everyone. I wanted to make people happy with the food I created for them. So the journey began.

Dad ate some pretty weird stuff to me too at the time. He loved sardines. What Sicilian didn’t?? I thought they were gross only because we had a couple of beautiful fish tanks in our home and I couldn’t imagine marinating them in olive oil and mustard and slapping them on a piece of Wonder bread. When he first started eating these around me, I would run to the fish tanks and count the fish. Phew!! The head count was good! None the less, I asked dad if I could make his lunch every night for him to take the next day. Sometimes the sardines were in mustard dressing and sometimes just olive oil. Other days he would have mortadella and cheese. I loved making his lunch. I didn’t know it at the time but the love I put into every sandwich he would receive at lunch the next day.

I would try to imagine his mom in the kitchen with me. I was two when she passed away. How I wish I had a lifetime to cook with her. I’ve learned a lot from my aunts and uncles and of course from my dad. But I think of what else I would know. I love the stories of how she would sit in the window of her apartment on 187th Street in the Bronx and wait for the produce cart to come by. I would imagine some old worn out horse that just wanted to take a nap pulling an old wooden cart full of produce. She would yell down to the produce man and tell him what she wanted. How cool is that? I wish we could still do that today. Maybe you can in Sicily. I just wish this country still had the honesty and trust for such a simple request. Point at someone today in the street from your apartment and yell to them what you want and I guarantee you won’t be getting green beans and pears. It’s always nice to imagine what it was like though. Dad talks about going down to the chicken coop and picking out the chicken for dinner. As any boy would, dad loved watching the butcher prepare the poultry from start to finish. He loves telling that story especially since I don’t eat meat. He’s still a little boy at heart. One of his favorite things to make around Christmas is gnocchi. He showed me using the small holes side of a cheese grater. It works pretty well. I’ve since ordered a gnocchi board from Italy made out of olive wood in honor of my grandmother. Some other cool traditions I’ve carried on are bread at dinner and always bringing something homemade to a friends house when invited over. I also always have something to make if I have a surprised guest stop by. I’m plantbased now so I use the same techniques and just adjust the preparation to a plantbased one. It works every time. It’s all about hospitality. It’s love. Love in love out every time. It’s Grandma Straguzzi’s influence. It’s about family even when you aren’t related.

Spending time with My Aunt Rose and Uncle Larry was always a special time. Rose was the oldest daughter of Grandma’s. Boy could she cook. I remember going to down to Florida to visit her and my uncle with my dad. The feast they put on for us was amazing. Meatballs, braciola, pasta, salad, bread and wine. My uncle always loved to have a glass of wine with me.  He put my glass right next to his at the table. I’m sure my grandmother was right there with us. The very next day Uncle Larry decides to make some more meatballs. He was going to teach me the art to making the perfect meatball. Each one he carefully formed into the perfect sphere as if he was performing some intricate surgery procedure. He showed me from the ingredients to the final product what he himself had learned as a boy. Now as a chef I listened carefully. There has never been a moment when I’ve passed up a recipe and this was no different. I love being the student. I loved being his student. Off in the distance I could hear my aunt chiming in with a few of her own suggestions and it was then I knew the love I had felt all along from this family was pure. I adored them both and their children. I wish grandma Straguzzi was there to share that moment. In spirit she most definitely was.

So not a day goes by I don’t think of her. Not a moment in the kitchen is lost without thinking about how she would prepare something. I’m sure everyone loved her food. I’m pretty sure with her influence, I can treat people to the same love with mine.

That, my friends, is the power in food.

My grandparents Marietta Straguzzi and Luigi Anello


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The Day I Didn’t Hate Chocolate

You read that right. Today is the day I realized I didn’t hate chocolate. Hard words to read coming from a pastry chef who loves to work with it.

For years I have spent creating decadent cakes, traditional cookies, rich pies and a host of other desserts using chocolate from all over the world. It was my every day thing to do. What did people like? How could I recreate this dessert or that pastry using a variety of chocolates? It was my life. It consumed my every menu. I went to bed thinking of how I can make something completely off the cuff to waking up and finishing what I started thinking about before bedtime.

Years ago I was a pastry instructor for a college level program. Up to that point I had been entering the chocolate show held in Portland, Maine for myself as well as some restaurants I worked at. I was very successful at this event. My first award was a three layer ganache cake that I had made while on a movie location in Georgia in August. Do you want to really test your strength in baking?? Do it in 100* weather with 100% humidity.  I had to create something that would hold up to that southern heat and everything that came with it and at the same time have incredible rich flavor. This cake was it. It was the perfect first entry and I won Best Cake. That was pretty cool. I went to win the next year and a stretch of 5+ years after that and before long, I had 12 total awards to my credit. So back to the program. While I was teaching, I decided this event would be the perfect event for my students to experience competition. After getting the approval of the director of culinary arts, I broke the news to the students. They were thrilled. There were several categories we could choose from so we picked a few. I also told them their presentation would be judged as well. We decided to enter the “Best Alternative Dessert” category. This was any dessert out of the ordinary like vegan or gluten free. Someone actually tried to cook a sole dish with chocolate. It was an epic fail too. The place smelled like the Charles River in Boston in the corner they were cooking this dish.  There are just some things that chocolate doesn’t marry. In this case, it was fish. We decided to make a vase of fruit flowers dipped in dark chocolate. The students carved beautiful patterns on the pears. We chose exotic fruits like the start fruit that would resemble a flower. We dipped them half in chocolate and using skewers (also dipped), they creatively displayed them in the pear vase. The students won that category. It was such a satisfying victory for them and the program. For me it was a nice feeling to upgrade the program to an award winning one as well. We were the first culinary school to enter and I’m happy to say the following year, another culinary school participated. That was very good competition for the students. Not to mention all of the amazing local businesses that entered. Portland is a very competitive market in the pastry field so this was a very healthy challenge. The following years we made biscotti, a cholate raspberry torte and a few other desserts. The program did well. I was approached by a team member of the event and was asked if I’d like to be a judge the following year. I was honored actually and agreed. Then I thought about how I wasn’t a fan of chocolate. I’d have to taste each and every entry. I was having second thoughts. It was the sweetness I didn’t like. Anything very sweet like candy or rich desserts just wasn’t my thing to eat. I loved making them but thankfully I wasn’t  obsessed with chocolate. I don’t curl up and watch marathons on Netflix with a quart of chocolate ice cream or Oreos. Now a loaf of fresh crusty bread and (at the time) a nice hunk of cheese and there’s my comfort zone. I think that comes with being Italian. I always hoped there was a bread competition but it just never happened. I would have loved critiquing that.  Anyway, I did agree to judge the following year and sure enough, I got the candy category. Can’t get an sweeter than that. There were 10 entries, all different from each other. At each table was a local celebrity, a culinary expert and some other invited guests. I actually loved this part because I’m a teacher at heart. As everyone tasted the entry, they all had some very interesting opinions and questions. My real role was judging the technical field. You can love or hate a piece of candy but if it comes down to three really good tasting candies, only one can be the winner and  the technical merit plays the deciding factor. That was my expertise. The competition was really tight for the candy category. These businesses that really go for the right to be named the best are giving it their all. These contests are not cheap to enter. You have to have a minimum of something like 600 pieces per entry. You enter a couple of desserts and that’s a lot of sweat, money and chocolate not to mention the labor that goes into preparing for one of the shows. There’s a lot on the line so when it comes down to those three great tasting candies, you better have your mind on the job. After entering this show so many times, I knew what each entrant put into it or at least had a very good idea. I’m a firm believer you should only judge events you’ve entered previously. You have to understand the effort that goes into it. This was  great event and I enjoyed every year I participated whether a judge or entry.

Chocolate is a funny thing to work with. There’s really great chocolates from India as well as Belgium. There are awful chocolates that have very little actual chocolate in them. It’s a wide open field. Once you find what you like, generally that’s what you stick with. It really depends on taste, texture and the ability to work with it. The temperature of the product has to be right and the atmosphere has to support it as well. Recipes are very specific about how to melt chocolate and cool it down. There a whole world of techniques out there and wonderful pastry chefs that have shared their wealth of knowledge on it. If I had to pick an expert to recommend, it would be Jacques Torres. He’s an absolute wealth of everything chocolate. He’s an artist for sure. His pieces are show stoppers and his ability to teach is beautiful. If you’re interested in learning, look him up and I’m sure you’ll agree he is a true master. He’s pretty funny too. I love watching his videos.

So why is today the day I stopped hating chocolate?? Well, I was headed out to do some laundry. The place I go is right next to a health food store. So I put my laundry in the machine and walked over to get something to drink. There’s this beautiful chocolate on the market called HU. It was started by a brother and sister. I’m a big supporter of family started businesses. I love the packaging and the fact it’s organic and vegan. I bought some recently and sent it to my daughter to try. She’s my best critic when it comes to any food. She honest and to the point. She loves this brand. Today as I was cashing out my drink, I saw a bar that had almond butter and quinoa in it. Who thinks of that??? Almond butter and quinoa together?? Is this another case of “You put your almond butter in my quinoa?” or “You put your quinoa in my chocolate?” Or did two people really just think this one through and decide to be gutsy? Either way, it got my attention. I bought the bar. I felt great supporting HU Kitchen (out of NYC) and I was about to eat a chocolate bar for the hell of it. It’s got puffed quinoa in it so how can it be bad for you?? I took the first square and let me tell you this. When I put it in my mouth, it was the best piece of chocolate I’ve ever had. The combination of an excellent dark chocolate with almond butter and puffed quinoa snapped me out of years of deprivation of chocolate. Who are these people?? Who are these creative chocolatiers?? And why weren’t they ever entered in the chocolate show years ago when I had to judge that category?? This was such an epiphany. I realized at that very moment that I didn’t hate chocolate anymore.  Thank you to HU Kitchen for creating such a masterful bar of pure love. This, my friends, is the power in food.


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Holiday meal for one…Go all out!

So here we go again. It’s November first and that means time to think about the holiday meals. Spicy pumpkin dishes, savory sides, homemade crusty rolls and dessert are just the menu items you’ve waited all year for.

Here’s the thing. It’s just you. Is it worth it to do all of that cooking just for one person? Absolutely it is! There are so many reasons why too. Let’s start with the fact that you deserve this amazing meal. You’ve waited all year. You’ve worked hard. You’ve spent many nights eating a quick dish after you’ve gotten home late or if you’re a chef like me, you grab what you can when you can on the run. I’m pretty sure nurses live like this too. The advantage to creating your own dishes is that you get to make it exactly the way you like it. Do you like spicy food? Then turn up the heat! Are you living a plantbased lifestyle like me? Then off to the farmers market for all of your favorite vegetables and don’t forget the local honey. It’s all about you. Now here’s the thing, you can also make a plate for a friend you know is also alone. Maybe an elderly neighbor or the person working at the convenient store so every one else can enjoy the day with family. So what if you make a lot of food! You make individual meals and freeze them for the next month. Every day is a holiday when you pull one out of the freezer.

Just because you live alone doesn’t mean you have to pass up on the things you love, especially food. Think about your grandmother’s pie she made every year. Relive those memories. Bring her back to the table with you. Put every bit of love into what you make for yourself because food is powerful. Reach into the heart vault and remember how you felt when that piece of pie was served to you as a kid. Bring that feeling back for yourself. You earned it. You shopped, prepped, prepared and cleaned up after yourself. You finally used those good chef knives you bought. You sautéed, cooked, baked and served yourself. How did that feel?? Great, didn’t it?? Living alone does not mean being alone or feeling alone. It means making a meal and enjoying every bite. Cook that whole turkey. Make that spicy tofu with roasted vegetables and quinoa. Sauté that beautiful kale and mash those comforting potatoes. Today is your day.

Some people like to go out for a meal and that’s okay too. I know single friends that spend a couple of days at the food kitchen and what better way to feel the love than through the community.   There are so many ways to spend the holidays and enjoy every bit of it. Call your local church or food pantry and ask if they would like your company helping to prepare and serve the meal. I will guarantee you that if you do this and you start to talk to the people there, you will leave with a beautiful feel good story. Everyone has a story and nothing is better than sharing a meal with someone and listening to their story.

As you know by now if you’ve been reading my blogs, I have two cats that I refer to as ‘The Boys”. Every holiday includes them so there’s never really a time I dine alone. Ofcourse I make every meal a big deal by describing what they’re having and when dinner is ready. Include your fur babies or birds or whatever friends you have. Tell them how important they are to you especially if it’s just you and them. They want to hear it too. That unconditional love they give you every day, pay it back. They deserve it.

My point is, you’re not alone. You’re just cooking for one. That’s okay. Make it the best meal. Play some music. Buy that special bottle of wine. Call a loved one while you’re cooking. Enjoy the day. Every day can be a holiday meal when you live by yourself. The best part about making that wish before you pull the wishbone is you’re pretty much guaranteed it’s going to come true. How can it not? You have both sides. How cool is that?? That my friends is the power in food.

 


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The Holiday Prep List

Today is October 31st. For me, it’s the official start to holiday season. This is the time I come up with new holiday recipes and I also pull my best out of the archive. I know what my family likes and I do my best to meet their expectations every year. It’s not hard to do because it’s really what you put into what you’re doing aside from ingredients that makes these offerings special. It’s the thought first and foremost.

My family is pretty simple. My dad loves spicy pumpkin cheesecake with a graham cracker crust. He also loves any cookie with anisette. His parents were from Sicily so food is important to this guy. He’s 89 this year so I believe between his DNA and his ability to seek good food have done him more good than a walk around the block. So the  first item on the prep list is pumpkin. Got it. Next is my daughter, Ronni. She has just moved out West for a wonderful new job. I’m very happy for her and at the same time I miss her every day. We have spent every holiday baking or cooking together. This is the first year we will be doing it 2000 miles apart. Fear not, it will get done. This is the part where I say it’s not the ingredients that make the end results, it’s the love you put into them. This is the year I’ll be sending baked goods and ingredients to her home. Ronni and I are both plantbased so it’s pretty easy to create new gifts for her. I’ve managed to take her favorites and transform them into plantbased approved with the same great flavor. It doesn’t matter how many miles separate you and your loved ones. It’s the passion to create for them that will make it all feel like home. If you have family you want to bake for, just plan on doing it a little earlier than normal so you can allow for the shipping time. I always send my packages early because it’s that element of surprise that I love to give people. Expect it when you least expect it from me.

My sister Kim’s family loves cookies. We have a chocolate chip cookie recipe we have been sharing for years. So much that now her 11 years old daughter, Alice, is making them. That’s really the best part of the story for me. My niece is carrying on the tradition. Last year we began a new one of making homemade cinnamon buns. Alice is ready to start making desserts that are more advanced now. She loves baking and I love helping her. THAT’S what the holidays are about. My sister always invites new friends over. I love Thanksgiving at her house. She embraces the true meaning of being thankful. We always have a lot of good food, music and conversation. Her prep list is the grand turkey and an abundance of vegetable dishes that are colorful, nutritious and something new for everyone. This is a wonderful opportunity for me to introduce plantbased dishes. That’s our secret. No one knows.  Also on that list are fresh herbs (most from her outdoor garden), beautiful flowers from the farmers market and the perfect wine to compliment the entire meal.

As I’m writing this, the leaves are falling from the trees and the cats (Bear and Chaos) are convinced they’re going to catch them. They sit in the window crouched down and ready. Speaking of the boys, they have their own little prep list. Every year they get turkey and gravy on Thanksgiving and beef and liver on Christmas. The holidays are stimulating with all of the decorations. It takes a lot of energy to knock the bulbs off the Christmas tree so a good meal is essential for them. Insert eye rolling emoji here. I love these two and they are just as much of the celebrating as anyone.

As you begin to think of what you want to make this year, here are a few ideas that will make holiday baking much easier and fun. Every year I use the same shortbread dough to make a variety of different cookies and bars. It’s an easy 4 ingredient recipe: Organic flour, butter (I use vegan), confectionery sugar and salt. This recipe takes flavors and other ingredients like chocolate and nuts like it owns them. For cookies  I make chocolate and raspberry linzors, stained glass cookies, holiday shapes and almond hearts with the shortbreads. other cookies I do are Mexican wedding cakes, my dad’s favorite anisette cookies, our famous family chocolate chip and my very own plantbased compost cookie. For bars using the shortbread I make chocolate walnut bars, Southern bourbon pecan squares , Citrus lemon bars and Maine blueberry bars. My next blog will have some of these recipes and any others just request them and I’ll send them over your way with one condition: You share it with someone else and you find a child to make them with. That’s all. Let’s keep this cool holiday baking thing moving forward.

Whatever you decide to make whether it’s for family, your local police station, the school, your co-workers or even yourself, remember the first ingredient is love. You use that one and everything else will come out just fine. This is the power in food.

 


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The Power in Pet Food

Tonight was a typical night of a quick run to Whole Foods to pick up a few things and then home to feed that cats. It’s National Cat Day and they were in no mood to wait for their dinner.

Sometimes I think we get lost in the beauty of our pets meals. They wait all day in anticipation of that ceremonial pet on the head which leads to the crinkle of the treat bag always first and then dinner. It’s a routine they both know too well. I have two black and white cats. Chaos is 18 and Bear is 6, but a kitten 6. Chaos has been with us since the very beginning. He’s a beautiful American Short Hair with a full white belly and half of a mustache. When he was born he stopped breathing and his mom tossed him out of her little nest. My daughter picked him up and rubbed his tiny little chest until he belted out this kitten squeal that quickly got the attention of his mother. He was the obvious choice to keep from that litter. This cat has had a very strong will to live and I’m grateful every day for it. He’s been my best friend. He’s 18 this month but you’d never know it. He jumps, plays, eats, drinks and occasionally gets a good jab and clocks Bear up the side of his head. His energy level is up there. Bear is 6. I brought him home from the pet shelter when he was 1. He was super chill and when I went to pet him, he closed his eyes and put his paw on my hand. We connected! The very next day when I went to bring him home, he was the only cat sitting in the window just waiting. It was the most beautiful moment. He knew he was coming home. He’s an American Long Hair all black with a little white star on his chest and a big bushy tail. He’s majestic and gorgeous.  He enjoys cardboard boxes, laser pens and his cat treats. He’s slowly buying into the lap thing.  They both get whatever they love and sometimes an abundance of it.  My daughter says that I spoil them but if you’re a pet owner, who doesn’t?

When it comes to meal time, I’m reminded at 4am and then again when I walk in the door in the evening. For the longest time I only fed the boys organic dry and wet food. That is until Bear got crystals and I found out it was from the white fish in his food. He was put on a prescription dry food that is very expensive. Although very pricey, it did the trick and he’s had no problems since. If you break it down price per bowl per meal, he’s eating pretty high on the hog. If this was a pet restaurant, he’d have to make reservations 6 months in advance for a bowl.  Maybe Michelin should give out stars for cat food. He loves the taste of it and hasn’t shown any signs of boredom so it’s worth every penny. Canned food is a whole different story. The vet said he could have any wet food as long as there was no white fish. For months the boys ate Whole Paws but like every canned food I buy, they got bored with it. It’s an hour round trip drive to buy this food so I was open to other options. I brought home everything under the sun that had a high rating. No luck. It has to be pate. That’s the only condition. Every one I brought home was good one day and I was throwing it out the next. So back to the vet. He told me to just buy anything as long as they had the prescription dry food. So I went with the old stand by and bought what I think is the equivalent to crack for cats. It’s a cheap brand and they actually eat it. Chaos loves it and at 18, that’s important for him. I have to alternate the flavors every 4 days but they eat it. It’s really kills me to open that can twice a day but it’s their meal time and if they’re content, it’s a win. Some people make their own cat food and that’s impressive providing they know what they’re putting in there. I know quite a few people, especially dog owners, that make their own food. Now that’s love!

I think the one thing I needed to do was to apply the same philosophy I do to our food. Sometimes it’s not what you serve but how. I put a lot of love into what I give them. Their cat dish is a Rae Dunn bowl.  It’s a ceremonial occasion every day. They’re pumped it’s meal time and I’m thrilled they’re still eating this food. They’re healthy and happy. Some days we have to start with a treat to stimulate them which I’m sure my daughter would call shenanigans on that. She says I just keep spoiling them. Either way, it’s their meal and served with bottled spring water, they’re happy. Happy cats make me happy.

Pets show unconditional love. They teach us that too. The least we can do is treat their mealtime as exciting as our own. They look forward to it like we do. It’s healing for them just like it is us. If you’re happy when you eat it, good things happen. And just like us, usually with cats, it’s nap time almost immediately after. To them, that’s a good thing.

The next time you’re preparing the food for your best friend(s), remember how it feels. Be happy and excited for them. They love you for it so put as much love as you can into what’s going in that dish just like you would your own family. Believe me, what you’ll get in return from these beautiful creatures we will never be able to completely return in their lifetime.

That’s the power in pet food.


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Portland Farmers Market

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Fridays excite me. Why? Because it means one more day until the Portland Farmers Market at Deering Oaks Park in Portland, Maine. This is my favorite Maine market on Saturday morning. I want to note that this also runs on Wednesday’s at Monument Square.  Maine has many and I haven’t been to all of them yet. My goal is to visit each and every one of them. If you have a favorite, please list it. If you have a favorite farm, please add it in the comment section.

What I enjoy the most about this market is the farmers. They proudly display their hard work with arrangements fit for any magazine. The colors are vibrant. The produce is healthy, unblemished and anxiously waiting to be a part of your creativity. The flowers, the herbs and the canned goods are a rainbow of colors that stretch from one end of the market to the next. The freshly baked sourdough breads, the muffins bursting with their own carrots and zucchini and the honey are impossible to walk passed with trying.

My first stop is always the Good Shepherd for his sourdough bread. By Thursday I’m usually out. Thursday is a sad day. I wait all week for another fresh loaf.  He has many to choose from including his sourdough, carmelized onion, carrot and even chaga (a type of mushroom). The reason I visit his table first is because his daughter has her own little entrepreneurial set up selling her zucchini muffins. She’s pleasant and efficient. She always says thank you and keeps her table neat and in order. She looks to be about 8 years old and on her way to becoming a successful future farmer. This is what the market is all about to me.

My next stop is Two Farmers Farm. I first had their Siberian Kale back in the Spring and I have to tell you, it was the most tender kale I have ever eaten. It was so good I was eating it on my way home. If you’ve ever had other kales, they’re course generally and need to be massaged before putting in a salad. I love their assortment of greens and they’re customer service.

I was first introduced to Cornerstone farms at a fundraiser I did a couple of years ago. I donated two of my photos to help raise money for SNAP which allows EBT cardholders the opportunity to purchase produce at half price. I won a silent auction gift card from Cornerstone. They were very generous with their offer and it was easy to see when I met them. They’re wonderful people who enjoy talking and educating the public on their produce. They always take the time to explain the new wonderful vegetables they have. They turned me onto Kolrabi which to me tastes a lot like the stem of broccoli. I shred it and put it in cole slaw or a stir fry.  In the Spring, I purchase my seedlings from them. This year I enjoyed golden grape tomatoes and green peppers all summer.

Maine Cap n Stem has the most interesting mushrooms. They’re table is always photogenic. Their displays are very well done. These people know mushrooms. I first tried lions mane and king oysters corals from them. They have a mixed quart you can purchase and try many of the different varieties. Ask them about how to prepare them and you will be amazed at the things you never knew you could do with mushrooms.

Snell Family Farm has a display of flowers and bride would be sold on. Last week I purchased a vase of flowers that looked as though they were antique in color. They sat in a beautiful olive green vase. I couldn’t walk passed them. After I took a few pictures, I asked the woman proudly selling them to hold them for a picture. I handed them to my daughter and we both fell in love with them. I usually buy my flowers from Frinklepod Farms in Arundel but I just couldn’t pass these up.

South Paw from Freedom had the perfect poblanos. The dark green healthy amazing peppers were going to be perfect for my next dish. I also was drawn to their perfect carrots. I make a curried tofu salad and I only use carrots from the market in it. There’s something pretty special about taking a bunch of carrots with full green tops. It doesn’t get any fresher than this.

There are many famers there and my blog could go on forever. They’re all wonderful. I’ll leave the website for a full list of them so you can see for yourself. You will not be disappointed. There’s a lot of everything here. There’s arts and crafts in their own nook. There are musicians playing the perfect music and even a woman on stilts dressed like Alice from Alice and Wonderland. You’ll see happy dogs thrilled to be meeting new dogs. It’s kind of like their little meeting place. There are many many children learning the way to self sustainability. There are children with their own bags doing their own shopping. Nothing makes me happier than to see young ones trying something new, handing over their dollar for an apple half the size of their head or just piggy backing and taking it all in. There’s just so much going on. There are a lot of choices. It’s a celebration of food. It’s a classroom, a meeting place and a canvas for photography.

I follow a whole food plant based lifestyle. I’m certified in plantbased nutrition. I’m also a food photographer. The Portland Farmers Market offers me all of this. I can do my shopping, learn about new produce and take some of the most spectacular photos. It’s the whole package. If you’ve not made it to Deering Oaks yet, treat yourself. Talk to the farmers. Meet the people. Learn something new. Enjoy the community. Try a vegetable you’ve never seen before. Take it all in. You’ll fall in love with famers markets.

For a full list of farmers and to view their online store, visit:  http://www.portlandmainefarmersmarket.org and http://www.mofga.org

The Portland market is in Deering Oaks every Saturday and Monument Square every Wednesday until December. Their hours are 7am to 1pm. I’ll post about the winter market as we get closer.

 

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Union Bagel Co.

Every weekend, I think of a city or town I want to visit to see what gem of a food establishment I’m going to discover. Sometimes I’ll visit a place by word of mouth but most of the time it’s simply a visit to explore. Portland, Maine is a great city for such an adventure.

One particular Saturday, I made plans to visit the Portland Farmers Market at Deering Oaks. As I was leaving the market, I was headed to the Portland Co Op. I went a different way which took me to some side roads. At a stop sign I chose to take a right thinking it was the right way later to find out it was the best right turn I’ve taken in a very long time. My eye caught this store front with a sign that read: Union Bagel Co.. I had heard about them and wanted to try them and there they were. I spend a lot of time in New York City and this is exactly the type of bagel place I would expect to see in The Village.

As I went inside, immediately I felt it was a warm inviting place with the smells of toasted bagels and brewed coffee.The customer service was immediate and friendly. Everyone was working non stop and as they were making breakfast bagels and layering cream cheese on the beautiful homemade bagels, they greeted me with a pleasant hello and asked if I had any questions. I was overwhelmed with happiness when I saw they made a tofu spread for their bagels, their warm, toasted bagels made with organic flour. Where have I been ?? I ordered a toasted everything bagel with their tofu spread, spinach and avocado.

While I waited, I asked if I could take some pictures of their bagels. They were just beautiful. Each bagels with their own homemade look sitting on their baskets waiting their turn to be slathered with the many spreads Union Bagels offers. There’s a small counter top out front so I set up my little area ready for a picture of my order next to their napkin dispenser that had their logo ready to go for my shot. My name was called and my breakfast was ready. It smelled incredible. As I unwrapped my toasted gem, the aroma told me I made a great choice. I set my bagel up by their logo and took some quick shots angling it just right to showcase the beautiful spinach and avocado layered within their homemade tofu spread. The spread reminded me a lot of hummus but just different enough to be intriguing. I wanted more of it to bring home. The entire experience lasted about 10 minutes because it was so good that I couldn’t get enough. You can taste the love and dedication in everything they make.

I knew immediately this would become a Saturday tradition along with the farmers market. Finding an incredible bagel that offers plantbased spreads and customer service that’s very friendly was a complete package. These people know what they’re doing and they do it right.

I highly recommend Union Bagel Co.. They’re conveniently located at 147 Cumberland Av., Portland, Maine with an additional store opening soon. You can take bagels with you so you can share this experience. I suggest bringing a friend or four. They’ll love you for it. Nothing is better than turning friends onto good eats.

Visit their website for more information at: http://www.unionbagel.com