What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
My passion is exploring the connection between food and culture. I write regularly for Oakland and Alameda Magazines and Berkeleyside's NOSH. My blog, East Bay Ethnic Eats, gives me an excuse to track down the only Bay Area baker making fresh filo dough or learn to stuff a dried eggplant with help from a Turkish immigrant. Culture is the thread that ties together my several careers. As a sign language interpreter, educator and author, my study of Deaf culture has taken me around the world, where I fell madly in love with seed-strewn Danish bread, attacked platters of French shellfish with a small arsenal of tools and sampled a Japanese breakfast so fresh it wiggled. I'm also an epicurean concierge for Edible Excursions Japan town tours (that I lead in either English or ASL). And when I conduct in-depth cultural trainings for foreign workers being transferred to the Bay Area, I am sure to discuss the delights of doggie bags and the mystery of American restaurants serving ice water in the dead of winter. I can be found tweeting @EBEthniceats
Anna Mindess's Latest Posts
Want to learn to whip up a fiery Ethiopian stew, sublime Italian greens, lively Russian piroshki or zesty Malaysian noodles? A cornucopia of ethnic cooking classes are waiting for you in kitchens sprinkled all over the Bay Area. Here’s a round-up of ten local ethnic cooking classes rich with flavor and tradition.