After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Shuna Fish Lydon
Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC.
Working with and for some of the best chefs in NYC and California, Shuna's resume reads like the who's who of cooking today. She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.
Currently "at large," Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.
Shuna Fish Lydon's Latest Posts
Every year you have the same holiday dinners. Turkey for this, ham for that. An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing [...]
I’ve just returned home from a week in Boca Raton, Florida, where I was visiting family. My mother’s side, the New York Jews. Besides making the rounds with my aunt, meeting my cousin’s 1 1/2 year old twins and visiting my 86 year old grandmother in her new little apartment at an assisted living facility, [...]
I’m new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a [...]
When I’m in the kitchen I like to think about individual ingredients and their personalities. If this peach were a person what would she be like? Would she be my friend or would she be so famous she’d have nothing to do with the likes of me? How would you approach Swiss meringue if she [...]
“I often ask people what they think of breakfast, and most reply instantly that it is their favorite meal. When pressed to tell what they eat for breakfast, their answers become rather vague. I’ve decided that they love the idea of breakfast, but they need some good guidance and recipes actually to get them to [...]
As some of you know, I was recently working at Aziza again as their pastry chef. As a fruit-inspired pastry chef I found it difficult to start in the middle of winter. Although here in the Bay Area we are lucky enough to have bustling farmers’ markets year round, the fruit we see for months [...]
I have recently completed a consulting job with Poulet, deli/restaurant with a humble, kitchy interior. Started by Marilyn Rinzler and the infamous Bruce Aidells, Poulet has stood in the same spot since 1979! With the hopes of providing honest, healthful food, with a chicken slant, it is still owned by Ms. Rinzler and manages to [...]
When we go out to eat in restaurants we are all looking for something similar. Although we think it is for good food, we go back when the service is exceptional. We are looking, as Danny Meyer would say, for an emotional experience. We are eating out to be a part of something. As a [...]
In lieu of food gift giving, June Taylor, the Bay Area’s darling jam, marmalade and all around fruit artisan, has opened the doors to her Still Room for retail sales. June Taylor’s kitchen is located a few blocks south of 4th street‘s main shopping drag, around the corner from the famous Vik’s Distributors chaat house. [...]
In lieu of the holidays, or holidaze, depending on how you see it, I have a recipe for you, which is simple but takes a lot of time. I wonder, when someone created this food group, did they make one at a time or build a fire for the specific purpose of standing there for [...]
I’ve had a bit of back and forth with a number of prospective students interested in the Sunday December 3rd Caramel Class. In the ultra specific vernacular of professional baking, I have found myself in the midst of trying to explain that, even though caramel is the name of some candies, it is also the [...]
Every time I teach a class I invariably get a few emails which say, “I can’t make this one, but I’ll try to take your next session.” In the past there may not have been a next class, but recently I made a commitment to teach some basics, on a schedule no less. In the [...]
What happens when you get something in your email inbox that says “Heritage Red Wattle Smoked Pork Chops” will be at your local market in a few days? Besides moving all around in your desk chair so it looks like you have ants in your pants, feel your mouth water uncontrollably, and resist the urge [...]
Halloween feels very different in California than it did where I grew up, in New York City. Tomorrow night I’m wishing for a cool, crisp, clear evening so my felted wool sailor suit will not stifle me. October 31 is always cold in the Northeast. Tomorrow night I’ll help make a dinner that will include [...]
There are few restaurant owners I have worked for who have inspired me more than Danny Meyer. About ten years ago I worked at Gramercy Tavern, then his second restaurant. Mere weeks after I was hired, Danny called an all staff meeting, closing both establishments for lunch, and seating us in the loft-like dining rooms [...]
On Thursday August 31 I visited Tip Top Farm in Vacaville. I went with Michael Dotson, then the chef of Evvia and Jim, a sous chef at Kokkari. We left the East Bay early in the morning so as to catch Laura Trent still in the field and before she would have to journey back [...]
A few days ago a commenter on Eggbeater asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, [...]