In the Kitchen
Instructions June 2006
Or, how to bake a four-tiered chocolate cake in one small oven, fit it into an overhead bin and then drive it over a mountain range.
Audio January 2002
A crêpe is a crêpe is a crêpe…or is it? Listen to this sound piece and learn just what's in a name.
Commentary | May 2007
The secret to crushing cinnamon and pulverizing lemongrass.
As heard on KQED May 07
Instructions | October 2003
Roses are red, violets are blue,
Blossoms to taste after saying “I do.”
Journal | February 2001
The trials and tribulations of trapping Candida milleri.
Special Section | January 2008
A primer on selecting, brewing and serving loose leaf teas.
Also see Nha Magazine, Jun 03
Photo Essay | February 2001
Photo Essay | December 2005
Photo Essay | May 2000
Featured
Travel Journal & Photo Essay | May 2001
A Harvey A. Bell Grant from the IACP allowed me to travel from Singapore to South India to research the “Tamarind Trail.”
Special Section | February 2009
Travel Journal | May 2001
Travel Journal | May 2001
Travel Journal | May 2001
Travel Journal & Photo Essay | May 2001
Photo Essay | May 2001
Photo Essay | December 2005
Photo Essay & Recipe | December 2005
Video | January 2009
Story Map | May 2015
The California Table: Hangtown Fry
One of San Francisco's oldest and most iconic dishes is Hangtown Fry. First served at a mining camp in the Sierra Foothills, this luxurious blend of tender eggs and deep-fried oysters tells the story of the city's golden boom times.
During early shortages, as 49ers streamed into San Francisco more quickly than the frontier city could absorb, chicken eggs could sell for 50 cents each (just over $14.00 in 2014).
From the hard work of early entrepreneurs in the egg industry to the rough but gilded tastes of lucky prospectors, read more about Hangtown Fry. (The integrated maps are very image heavy, so please have patience while the pages load!)
What’s New
On the Road
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Stories
Learn more about my skills and experience as a mixed-methods researcher, narrative writer, and content strategist. I’m happy to explore with you the diverse ways I can support your organization’s goals.
Food
Teaching hands-on cooking classes remains one of my favorite ways to share my love of food. During this pandemic, however, I’ve adjusted my offerings to provide safe yet engaging, dynamic instruction. Contact me to find out how you can learn new techniques and flavors for enriching your table.
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Pun Stuff
Designed by my BFF, Bryan Wu
Other Projects
Check out my story map that traces the geography and history of one of San Francisco’s iconic dishes.
Happy New Year! Wishing you health and happiness, peace and prosperity throughout this Year of the Ox!!
Slow and steady and dependable...just what we need as we work together toward better times for all.
Thank you to my loyal students for your understanding about my postponed cooking classes. I appreciate your patience and continued support, and I look forward to cooking with you again once we’re safe and well.
In the meantime, I continue working with my nonprofit clients, including one especially close to my heart, SF-based Renaissance Entrepreneurship Center. As an instructor there, I help guide diverse micro-entrepreneurs toward completing their business plans and launching their dreams.
I also remain dedicated to consulting with organizations working to solve critical issues of food security and ensuring access to basic resources for healthful cooking and eating.
Please stay in touch. Let me know how you’ve been keeping meals spiritually nourishing for those in your circle. Share with me your favorite simple, comforting recipes. And, as always, send any questions you have about food and cooking...I’m here to help.
xoxo,
Thy
© Thy Tran