The fourth grade girls spoke of last year’s mysterious taco salad.  “Nobody [the teachers] saw it but all the students were throwing their taco salads away,” said fourth grader Luly, “because they heard that somebody threw up in class right after eating it.”   Something in it might have been expired, the girls said. If you ask [...] » Read more..

Monday’s lunch at Miami Dade schools. /Michelle Gutierrez I’m a member of Slow Food Miami.  Slow Food is an international organization which advocates for the celebration and preservation of local and sustainable food traditions, community and culture.  The group fosters the sustainable agriculture of diverse foods, including heirloom seeds or rare livestock breeds around the [...] » Read more..

It’s the end of summer and the beginning of a new school year.  That means it’s time for Lunch Week again at Miami Dish.  This week is all about the midday meal. I’ll share a new Man on the Street contribution, as well as some links to help you think outside of the (lunch) box. People around [...] » Read more..

Mangos aren’t just for desserts, snacks and cold appetizers.  The past few weeks, I experimented with mangos in savory dishes.  Here are some remarkable main courses you can prepare with the fruit. Laylita’s Mango, Avocado and Arugula Salad During my search for mango recipes, I discovered a new favorite food blog.  Laylita’s Recipes, by an Ecuadorian living [...] » Read more..

This past weekend, Fairchild Tropical Botanic Garden announced the winners of the “Green Cuisine” competition.  A few weeks ago, I helped judge this contest, which was part of the Fairchild Challenge, an environmentally-based series of creative projects and contests for middle and high school students.  The winners of  “Green Cuisine” were Miami Central High [...] » Read more..

I’m embarrassed to admit it but I waste too much food. This public admission is my first concrete step toward my second New Year’s resolution: to slash the amount of food that I throw away (the first is here.) This is a hot topic right now, especially as people scrutinize their cash flows. There [...] » Read more..

* * * Bayside Grill at the Standard Hotel * * * If you enjoy lamb or Mediterranean cuisine, Wednesday night’s Slow Food dinner is for you. Chef Mark Zeitouni of the Lido at the Standard Hotel presides over this menu, which will prominently feature the Navajo-Churro lamb. Slow Food USA promotes and features rare varieties [...] » Read more..

What do you think is going on here?  Today’s post is a la the “WTF” mystery foods at Short Order.  I’ll let you know later this week! » Read more..

I’m so excited about this brunch, especially because of my recent curiosity about exotic tropical fruit. Just reading the menu inspires me to cook more with these crazy fruits we are lucky enough to have in South Florida. Here is the menu: Amuse Bouche: “a shot” Avocado, “a shake” of Mamey; Tropical Fruit Spritzers; Baked Banana French Toast [...] » Read more..

When I was a full-time teacher, two of my students would bring me chocolate chip cookies. The cookies were immensely satisfying but there was something intriguing about the texture. They were rich and moist, softer than the usual chewy chocolate chip cookie. Whenever I saw the twins approaching me with their sandwich bags, I was delighted [...] » Read more..