I’m drawn to stories that help me learn about a place or people through exploring the stories behind food. A few examples:
- “Tables From The Rubble” tells about the San Francisco restaurants that opened in the years after the 1906 earthquake, highlighting a few that remain to offer the same styles of food and drink – many in their original locations – more than a century later.
- The stories featured in “Tables From The Rubble” grew out of a freelance piece for The Seattle Times NWTraveler section, published Feb. 26, 2012. Read the original story.
- An excerpt of “Tables From The Rubble” also appeared on AmericanFoodRoots.com.
- I’ve also told the stories behind third-generation food destinations in Honolulu – restaurants and markets where families have been perfecting Hawaiian specialties for more than six decades. I focused on Tamashiro Market, Young’s Fish Market and Haili’s Hawaiian Foods. Read the story in The Seattle Times’ Travel section, published January 2013.
- Hawaiian food history is rich with compelling stories, including the story of the Lydgate family, whose roots in Kaua’i go back four generations. The family now is cultivating cacao orchards at Steelgrass Farm, in the hills above Kapa’a. Read about their efforts to produce single-origin chocolate in the December 2013 issue of Alaska Airlines Magazine. See page 21.
- In another piece, I explored the history behind Three Girls Bakery, which opened in Seattle’s Pike Place Market in 1912. The continuously operating bakery is a link to pre-supermarket days when the “mosquito fleet” carried loaves of bread across Elliott Bay and several public markets like Pike Place dotted Seattle’s downtown. Read about Three Girls Bakery.
– Denise Clifton
– Photo of focaccia from Liguria Bakery in San Francisco, by Christopher Cellars