New Use for Thanksgiving Pumpkin
In our household Thanksgiving dinner is a sacred tradition. My partner Warren insists that we only serve his mother’s New England Thanksgiving dinner. For years I’ve not strayed from her traditional menu, which includes roast turkey with oyster stuffing, orange cranberry sauce, homemade pickles, creamed peas and onions, mashed Butternut squash and turnip, and mashed potato. For dessert we routinely serve apple and pumpkin pie. At the end of the meal there’s usually rarely any apple pie left but plenty of pumpkin pie. And there’s always uncooked pumpkin left from making the pie. This year I decided to use it to make a very traditional Chinese stir-fry.
Recently I conducted an email interview with Mitchell Davis, who is the vice president of the James Beard Foundation. The foundation in staging a three day fund raising event in New York including a Gala Dinner and Auction on November 13th, and a two-day culinary conference on November 14th and 15th. Known as 
October, which is the National Seafood Month, has been re-christened to National Sustainable Seafood Month by organizations concerned with the well being of our oceans and food supply. Our oceans are facing great dangers from over fishing and unfettered pollution. Last month Jacqueline Church, who blogs at The Leather District Gourmet from Boston, called for food bloggers to participate in a virtual blog event to highlight awareness of these dangers. She created the “
To someone growing up in Asia in the 1960’s “boiled peanuts and a movie” is what “popcorn and a movie” is to the American moviegoers. As a child going to the cinemas in Singapore, I would always encounter boiled peanuts peddlers pushing large steaming kettles, mounted on tricycles, bursting with peanuts selling their fare. My friends and I would purchase packages of boiled peanuts in newspaper cones and bring them into the theatre. We would crack the peanuts noiselessly, as the moist soft shells split easily, and discard them on the floor. At the end of the show the floor would be full of peanut shells and I used to enjoy stomping on the shells making crunching noise as we walked out. But this reminiscing also brought out my feeling of disgust for how filthy that habit was. I’m glad that this practice doesn’t exist anymore. 
If you’ve been a reader of food blogs during the last year it is very likely you’ve encountered the Foodbuzz banners. They’re hard to avoid. More than one thousand food bloggers are already Featured Publishers of Foodbuzz. And the main 
I was living in Shanghai two years ago when two of my friends from New York came to visit. It was their first visit to China and everything was novel. On the evening of their arrival I took them to the rooftop terrace at a café called