Being a Foodportunist

Being a Foodportunist

by | Apr 9, 2011 | Food Industry

Photo credit: Foodportunity You’ve heard of opportunists, those who take advantage of situations. Well, I’m a foodportunist, but no, it doesn’t have the negativity that we would associate with being an opportunist. Let me explain. If you live in...
Being a Foodportunist

Fun Food in HK

by | Feb 12, 2011 | Food Industry

Squid legs! They’re skewered on a stick, and you just point at them. The cook will grab the stick and drop it into a vat of boiling broth that has fish balls floating on the surface. Then she’ll stick the “kabob” in a flimsy paper bag and give...
Being a Foodportunist

Hong Kong’s Varied Cuisine

by | Jan 30, 2011 | Food Industry

Won ton soup with noodles   Won ton soup with shrimp and chestnuts     Egg custard – with whole egg or with egg white only. These are Josh’s new favorite dessert. He said, “We’ll have to go back there several times.”  ...
Being a Foodportunist

Seattle Culinary Community Interviews

by | Oct 26, 2010 | Culinary Arts

If you’ve been a student or if you’ve ever attended a guest lecture, you might have wondered about the instructor and what brought him or her to the podium today. I frequently read and reread the little blurbs about the speakers, but they’re usually...
Being a Foodportunist

Recent Writings

by | Oct 14, 2010 | Food Industry

It’s been a little hard to stay on the saddle with writing, but here are some articles that I’ve written lately. Does Wheat Germ Contain Gluten? Pike Market Senior Center Provides Meals and Community Fast Food, Your Diet, and Your Health Fat Free Dry Milk...