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Food Talk!

April 15th, 2015 — 11:21am

I’ve been asked to give a food talk at Peak Flavors Fest this September in Estes Park, CO.

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So what should I talk about?

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Speaking of Soup…

March 24th, 2015 — 4:21pm

…I love making it, smelling it, tasting it, serving it, and sharing it…soup is nourishing and healing.

In this in-between season, when it’s not fully Spring nor Winter, beans are a great choice. And beans love to cozy up to sherry where they create something greater than the sum of their parts.

Here’s a recipe for Black Bean Soup with Sherry and Herbs from my book:

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Black Bean Soup with Sherry and Herbs

2 cups of black beans, picked over for stones
1-2 Tbs. olive oil (depending on whether pancetta is included)
4-oz.diced pancetta (optional)
1 cup diced onions(about 1 small onion)
1 cup diced carrots(about 2 carrots)
1 cup chopped celery(about 2 stalks)
2 cloves garlic, minced (about 2 tsp.)
1 tsp. Celtic sea salt
2-oz. dry sherry
2 tsp. dried thyme

Place beans in a heavy pot with two quarts of water, and bring to a boil. Turn heat to low and cook for an hour. Drain the beans and set them aside. Rinse the pot.

If using pancetta, heat 1 Tbs. olive oil in large pot over medium-high heat and cook the pancetta for 7-9 minutes, or until cooked through and crispy. Remove pancetta with slotted spoon. Leave two tablespoons of fat in the pot and discard the rest.

Add carrots, onions, celery, garlic, and thyme. Cook for about 5 minutes, or until the vegetables begin to soften. Add the beans and 8 cups of water. Bring to a boil then cook, covered, on low heat for three to four hours.

If using pancetta, return the pancetta to the pot. Puree if you prefer a smooth soup. Add sherry and stir. Salt and pepper to taste.

Serves 8 (makes 14 cups)

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Soup

February 24th, 2015 — 12:22pm

It’s been a while. Some friends and extended family members are ill, so I haven’t had as much time as I like to update my blog.

One thing I have been doing a lot of is making soup. It nourishes people and makes them happy. And it makes me happy to cook it.

Here’s my Chicken Soup recipe from Ravenous. It’s really delicious. And the kombu (which you fish out before serving) adds much needed minerals to the broth.

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1 4-lb organic chicken, rinsed and giblets removed
6 cups chicken stock
6 cups of water
1 large onion
1 4-in. square piece of kombu (optional)
2 garlic cloves, peeled and smashed
1 bay leaf
3 large carrots, peeled and sliced into ¼-in. thick rounds (about 1 ½ cups)
2 celery stalks, diced (about 1 cup)
½ tsp. turmeric
handful of fresh dill, chopped
kosher salt and cracked pepper to taste

Place chicken in large stock pot with chicken stock, onion, kombu (if using), garlic cloves, and bay leaf. Bring to a simmer over high heat, skimming any scum that floats to the surface. Add 1 tsp. kosher salt. Reduce heat to medium-low, and simmer soup for 2 hours.

Remove chicken from pot and set aside to cool. Strain stock and return to the pot with carrots, celery, and turmeric. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and cook for 30 minutes, or until vegetables are tender.

Discard the skin from chicken and remove the meat from the bones. Shred or chop the meat, then add it back into the pot. Taste, and if the soup needs more flavoring, add more salt and cracked pepper to taste. Raise heat to medium and bring soup back up to a gentle simmer.

When done, serve in bowls topped with freshly chopped dill.

Serves 6-8 (11 cups)

Can serve with noodles or matzoh balls if you like.

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Poem of the day

November 6th, 2014 — 10:14am

“Never in my life
had I felt myself so near
that porous line
where my own body was done with
and the roots and the stems and the flowers
began.”
-Mary Oliver

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What Passes for an Interview in People Magazine

November 1st, 2014 — 7:49pm

Is this the current state of magazine journalism? I just read this “interview” with Katie Holmes in People Mag, written by their exec editor, and I thought, Olay and Alterna just flat out bought the interview:

http://stylenews.peoplestylewatch.com/2014/10/31/katie-holmes-hair-secrets-exclusive

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Lena Dunham-Radical Un-Chic

August 30th, 2014 — 12:42pm

I read the fashion commentary on Lena Dunham’s dress at the Emmy Awards. Awful! horrible! What was she thinking?

66th Annual Primetime Emmy Awards - Arrivals

I think most everyone got it wrong. I think she knew exactly what she was doing.

In the world of Hollywood, Dunham is zaftig — no, fat actually. If she were well behaved, she would wear serious spanx and serious minimalist clothes. She would get in line, feel bad about her body, hide it under chic clothes.

Well, Dunham didn’t drink the Kool-Aid. She not only wears her curves proudly, she flaunts them in a completely thoughtful unflattering way. I mean, it’s possible even Zoe Saldana couldn’t wear that dress well! But Dunham, in the tradition of Bjork at the Academy Awards dressed like a swan, holds the mirror up to our own prejudices and enjoys it.

She’s not uncomfortable. We are. Isn’t that what art is about?

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Simplicity Clarified

June 21st, 2014 — 8:14pm

“I see simplicity not so much as a disregard for complexity, but as a clarification of the significant.” — Glenn Murcutt, architect

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Newest Review on Amazon

March 16th, 2014 — 10:19am

I was grateful to get this recent review of Ravenous:

5.0 out of 5 stars Raves for Ravenous!, March 10, 2014

This review is from: Ravenous: A Food Lover’s Journey from Obsession to Freedom (Paperback)
Dayna Macy’s Ravenous is an extraordinary book about food. She takes the reader through a journey of the most negative meanings of food to elevate food to it’s most socially conscious, nurturing, and planet caring heights. As she does, she enables one to follow her own healing path and then gives that gift of transcendence to those fortunate enough to read her book.

Her writing is absoutely the finest and makes her work of great value on multiple levels.

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NY Times on Scott

March 14th, 2014 — 8:46am

Nice piece by Andy Revkin in the New York Times about my husband, Scott, leaving Grist.

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Nourish Network

March 12th, 2014 — 1:20pm

Grateful to my friend, Alison Ashton, for re-running this interview with me on the Nourish Network.

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