Food

THE GOCHISO GOURMET: Support your community

It’s that time once again, when most of us focus on changes we’ll make for the rest of the year: Spend less, weigh less, work harder, study more, be a better person and so on and so forth. Sometimes we’re successful and continue on throughout the year. Sometimes we’re not as successful and falter somewhere […]

THE GOCHISO GOURMET: Are you nuts?

For the record, I only act that way,  but what I’m referring to here is the cornerstone of mankind’s earliest diet. Along with the occasional captured rodent and harvested fruits, nuts made up a significant part of the diet, as they are packed with calories and protein and foraging for them didn’t require an elaborate […]

THE GOCHISO GOURMET: Ho ho ho, the mistletoe

Growing up in the 50th, the Tatsumoto ohana (family) didn’t really get into the holiday season. For starters, to get into the spirit, it needs to be cold. Like, Seattle winds blowin’ through your jeans, duckin’ into every Eddie Bauer store to find the right size thermal underwear that you can wear right now, cold! […]

THE GOCHISO GOURMET: Baby steps to giant leaps

Yes, I know how difficult it is to embrace change. I’m rapidly approaching that age when I’ll soon undergo that metamorphosis into my parents, where habits are carved into stone. And the sun is more likely to shower rain than warmth onto this little orb before those habits are broken. But there’s hope, as I’m […]

THE GOCHISO GOURMET: America’s pie

Is it apple, blueberry, banana cream, Boston cream or custard? It’s actually none of the above. Depending on whose poll you read, America’s pie isn’t even sweet. It’s that savory pie that’s also known as pizza. You know, “when the moon hits your eye like a big pizza pie.” And Americans do their fair share […]

THE GOCHISO GOURMET: The ultimate in sustainability

Early on in the history of restaurant dining, only the most privileged class could afford and patronize restaurants, so menus catered to those with lots of extra spare cash. They featured the most decadent ingredients, whether it was truffle and foie gras in France, swallow’s nest and shark fin in China or eggs and oysters […]

THE GOCHISO GOURMET: Trading places

Unrelenting heat, kids runnin’ around at all hours of the day and baseball in full swing can only mean one thing: Summer is here. And with summer comes the smell of weekend grillin’ and smokin’! Though like I’ve mentioned before, here in the 50th, we just seem to have two seasons, a really hot summer […]

THE GOCHISO GOURMET: The wonderful curdled soy

It’s that time of year again, the annual Northern California Soy and Tofu Festival, where you can discover the joy of soy! On top of the Soy and Tofu Dessert Competition, live musical performances and soy and tofu vendors offering free samples, you’ll probably run into the city’s reigning Cherry Blossom Queen and her court. […]

THE GOCHISO GOURMET: Are you in a pickle?

I’ll admit it, early on in my formative years I was in a pickle more often than not. Forging excuse notes from Mom when I was in the third grade (thinking back, it took a lot of cajones to try to imitate Mom’s immaculate cursive), smuggling unappealing food in my milk carton past the teacher […]

THE GOCHISO GOURMET: Fresh fruit … almost

I know how you feel. Once those dog days of summer have come and gone, leading to the changing of leaves, then the chill of winter, you sometimes get that craving to bite into a fresh vine ripened peach, or dig in to a bushel full of ripe red cherries. But alas, last season’s bounty […]

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