BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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The Premier

The first few days of a brand new year seem ripe with possibilities, inspiring a fresh start in new ventures or revived inspiration for forgotten pursuits. There couldn’t be a better time to introduce a brand new magazine, starting what could be an entirely new chapter in many lives.

Laika, named as a tribute to the first dog in outer space and all other creatures treated unjustly, takes on a huge responsibility right off the bat. Serving up vegan content that anyone could happily digest, it takes the positive reinforcement approach that won me over so many years ago. It feels like a stroke of pure luck that I had the opportunity to be a part of the premier issue, and in a far bigger way than I could have imagined.

Based in Brooklyn, it was an easy hop, skip, and jump over to the site of Chef Merida’s Vegan Secret Super Club, an event that I had initially only planned to photograph. I hadn’t planned on becoming such fast friends with Julie, the magazine’s founder and editor, nor did I have any intention of writing a single word to grace those pages. Long story short, I ultimately submitted my first ever “real” article to the project, spanning numerous pages and delving far deeper than a mere recipe introduction ever could. Accompanied by my own photos, I feel almost as proud as Julie herself must be of the whole first issue. Of course, my penchant for creating and sharing is never satisfied, so I also was overjoyed to share a few thoughts on new, innovative vegan products, along with a recipe and photos.

It’s not at all a single-focus, food-only publication, despite my own edible additions. It’s the vegan lifestyle magazine that has been absent from news stands, that I’ve wanted all along. It’s about awesome, inspiring people, exciting events, innovative fashion, compassionate beauty and personal care, relationships- All that just happen to be vegan. This may just be the first issue, but it’s far from the last. Like 2013 itself, this is only the beginning of something great.


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Coming to a Newsstand Near You

A new pair of months means a new VegNews, and for the March/April issue, it also means a new My Sweet Vegan column! After what felt like an inordinately long break, it’s time to break out the sugar and salt shaker, because I’m bringing the sweet and and the salty together for two easy, palate-pleasing candies.

Potato Chip Chocolate Truffles may steal the show, their intense, dark chocolate centers covered in crunchy shards of crushed potato chips, but Buttery Popcorn Brittle is not far behind in the lineup. Like kettle corn in one thick plank, it’s a new way to enjoy that classic theater snack with less muss and fuss. Both could be whipped up on a whim, and let me tell you, they make for excellent gifts… If you can bear to part with either treat.

In addition, I had the pleasure of shooting more savory delights by the lovely and talented Allison Samson. Bringing Cheesy Twice-Baked Potatoes to the party this time around, these rich spuds are not to be missed. Stuffed with creamy mashed potatoes and smothered in gooey “cheese” sauce, it may be tough to go back to plain baked potatoes after trying these tempting tubers.

Have you gotten your issue yet?  Of course, it’s packed full of other recipes, too, so there are plenty of equally attractive dishes to choose from.  What do you plan on making first?


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A New Year, A New VegNews

One week of silence passes by with such ease in real life, each day barely even registering before the sun begins to recede once again. In blog years, it feels interminable, as if I’ve been a bad blog parent and terribly neglected my poor baby. Fully immersed in book writing, it’s hard to stumble out of my cave and into the blinding daylight, back into the usual routine. In my absence, 2011 has come to pass, and now we can only work to get the most out of this new year. The cycle begins anew. Top 10 lists or “best of” countdowns are not my cup of tea, so let’s dive right in, shall we? After all, you can’t move forward if you keep looking back [-Or else be prepared to walk smack into a wall sooner or later.]

Kicking off 2012 on a high note, the January/February issue of VegNews has got to be one of my favorites yet. I may not have contributed a column, but things came together beautifully from a design standpoint, featuring my photos in the best way possible. Focused on a fresh and clean theme, with sights set on a dietary fresh start for those who many have overindulged over the holidays, it’s exactly my speed. Bright, clean… And of course, undeniably mouthwatering compositions. Each recipe was a winner by all accounts, but here are just a few choice shots.

Banh Mi, by Robin Robertson, is sure to please aficionados of this popular Vietnamese sandwich. Strikingly simple and fresh in flavor, it definitely has the edge on the competition, skillfully blending contrasting elements into a perfect harmony. “Spicy and sweet, soft and crunchy,” but let’s not forget simple in preparation and complex in flavor!

Raw Pad Thai, by Gena Hamshaw. My first time ever working with kelp noodles, I was pleasantly surprised by how easy they were to work with, and enjoyable to eat. A bit more toothsome than the typically wheat-based pasta, they do soften quite nicely after a few minutes of marinating in any acidic sauce. Though I feared it would be a nightmare to style this odd, translucent strands, they impressed me from start to finish.

Dark Chocolate Truffle Tart, by Beverly Lynn Bennett. A sure-fire hit with any audience, this dessert pulls out all the stops without any effort. Versatile to a fault, it’s a snap to dress it up with any accompanying flavor you fancy, too. Peanut butter, mint, or orange; Any pairing is pretty much fool-proof.

Based on the initial evidence, there’s no doubt in my mind that this is gonna be a good year.


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Cover-Worthy

Upon spying the November/December issue of VegNews, I couldn’t help but beam when I saw my photos on the cover! Yes, they are rather miniscule, but they’re still front and center all the same, and such a place of honor should mean a whole lot to any budding photographer.

Above image borrowed from Vegnews.Com

Some of my favorite shots from this issue include…

The surprisingly savory Dill Waffles with Beet Compote, by chef Jesse Miner, whom I finally had the pleasure of meeting a few months back. Let me tell you, this nontraditional breakfast or brunch offering will really cause a stir with early morning guests- I couldn’t stop eating them! Though I typically make big batches of waffles in advance and freeze them for later, these babies barely had a chance to even cool down before they were all devoured.

Gena Hamshaw brings the raw goodies as per usual, this time in the form of crunchy Almond Crackers and a very unique Orange Carrot Dip. The best part about this recipe is that it’s all-inclusive, providing an alternate low-temperature baking method in addition to the standard dehydrator approach. Both easy and elegant, they make for an excellent appetizer before a festive meal, or just a satisfying snack to tide you over on a busy day.

The real show-stopper recipe for this round was the Lasagna by Allison Samson, hands down. Layers of rich, homemade vegan ricotta and Parmesan, smothered with lovingly slow-simmered tomato sauce and all assembled in a towering noodle construction, it was a sight to behold. Though lasagna is one of my photo styling nemeses due to its often messy, unruly nature, this was a dream to capture, slicing beautifully, and showing off each layer with pride. This is the sort of recipe that would make anyone thrilled to eat lasagna instead of a grand roast on Christmas, even.

And that’s not the end of it, but before I go ahead and post the photos for the entire magazine, you’ll just have to check out a copy to see the rest. Don’t miss the holiday candy feature in particular! Though the photos came out looking fairly simple, it was quite a journey to get there. A highly worthwhile effort, I’d say!

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