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 even go 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.
Upcoming
On the Road
Celebrations
Cooking Classes
KQED highlighted one of my cooking classes at their Bay Area Bites blog. Read Anna Mindess’ fun post of learning how to make a 6-layer pandan rice cake. Included is her conversation with me afterwards about food, family, and courage in the kitchen.
Teaching hands-on cooking classes remains one of my favorite ways to share my love of food. I’m happy to create a custom menu for your very special event. Check out my page on cooking classes for lots more details.
This is how I roll…
Other Projects
Email Me
Questions about cooking or projects? Stories to share? Suggestions for future features? Recipe requests?
Send your messages to:
thy [at] wanderingspoon.com
Check out the first installation in my series of story maps that trace the geography and history of iconic California dishes...
On the first Sunday in June, I’ll be speaking on a panel about cooking and storytelling with four other Bay Area writers.
Check out the full festival schedule at the festival’s website.
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Why We Cook What We Cook
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Sunday, June 5, 2016 | 1:30 - 2:45 pm
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Hotel Shattuck Plaza - Boiler Room
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What determines our cooking and eating habits? And which is a greater factor--our family traditions or the community we’ve made home. Consider why we cook what we cook with a group of extravagantly talented people who care deeply about food.
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Speakers: Novella Carpenter, Jessica Fechtor, Tanya Holland, and Thy Tran. Moderated by Romney Steele.
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Tickets at door $5
© Thy Tran