Traditional recipes

Toronto's Taggers Are Hungry

Toronto's Taggers Are Hungry

Are Toronto's graffiti artists hungry? Are they skipping meals to buy paint? If a recent visit is any indication, it would seem so. During the span of a few days, walking around the city netted no less than 12 food-related graffiti tags (most of them in Kensington Market and Chinatown), including renditions of anthropomorphic cupcakes dancing around on an alley mural. Considering that one of the more well-known graffiti artists (or vandals, depending on which side of the debate you're on) in T-dot goes by the name "Spud," maybe these other food-related tags shouldn't surprise.

Read More: Toronto Food Graffiti

Food graffiti? Yes. For the uninitated, here's the short version. The begin­ning of mod­ern graf­fiti dates to the early '60s in Philadel­phia. As Dim­itri and Gre­gor Ehrlich noted in their New York Mag­a­zine arti­cle of 2006, "Graf­fiti in Its Own Words," it was a time "when Corn­bread and Cool Earl scrawled their names all over the city." You heard that right. "Corn­bread," a food tag, was done by one of, if not the originator of modern graffiti.

Did Darryl "Cornbread" McCray choose his name because of his affinity for actual cornbread? Yup, it would seem so — at least according to an interview with the artist in 2010 by the Philadelphia City Paper: "In 1965, Cornbread, then 11 years old, was sent to a reform school where he picked up his alias. (He'd begged the school's cook to serve cornbread like his grandmother used to make.)"

Well, that tradition continues. Over the past six years, prolific food taggers have shown up in New York, San Francisco, and Portland among other cities. In fact, about two weeks ago, New York street artist KATSU (also a popular Japanese dish in which a pork cutlet is breaded, fried, and at times topped with curry sauce), was noted as having appeared in a city that hadn't seen it before, Detroit. According to Motor City Muckraker, KATSU's trademark tag has appeared on at least four Detroit buildings.

Why "KATSU?" Why food? The artists would have to weigh in (they're welcomed and enouraged to below). But you don't choose a tag like "Egg Yolk," "Bacon," or "Pizza," because you think fashion or sports-related words are ways to build reputation, garner mainstream attention, or pique the interest of the people who might be able to help you make the move from the street to the gallery, runway, or wherever else you might want to get. Whether you're looking to make a name or capitalize on one, one of the reasons you pick a food-related tag is because you know that it hits home, draws on some element of popular culture. You could argue that few things do that as easily as food.

Does the food tag trail in the cities noted above have anything to do with their food scenes? That might be a stretch. Then again, the intersection of cooks and artists, both outsiders, isn't. Is there a greater commentary being made through these food tags? A conversation happening? Who knows. The Internet makes it easier to pin down, or at least ballpark when tags were put up (there's evidence that Grape tagged one Toronto building at least as far back as last summer), but precisely tracking a tag's trail can still be difficult, and making contact with the tagger tougher still.

Regardless, food graffiti recently spotted in Toronto included food-related tags like "Hams," "Cream," "Tofu," and for the love of all things food, "Sweet Taters." You can view them all in the slideshow. Interestingly, tags documented in Toronto like "Meat" and "Tofu" have been spotted in other cities that are fairly food-obsessed, or have rich, growing, and vibrant food scenes. Consider Hogtown among them.

Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter. To view more food graffiti check out

7 Weight Loss Smoothies You&rsquoll Actually Look Forward to Drinking

Weight loss pills emblazon the language across their labels. AM radio advertisements for fat loss clinics stud their marketing pitch with the phrase. And lesser websites than this one will utilize the term in order to maximize SEO and clicks at the expense of the truth.

And the truth is this: No one pill, detoxification program, food, or drink can help you "burn" fat.

Your body just doesn't work that way. Fat loss is a complex physiological process that doesn't operate via only one "switch," but many, and no one thing is capable of flipping any of those switches. It takes multiple behavioral shifts, over long periods of time, to lose weight&mdashand keep it off.

If all this has snuffed your fat burning hopes, fear not. You can start incorporating one of these behavior shifts into your life right now&mdashand that shift also happens to be really, really delicious: smoothies.

The right smoothie can deliver a meal or post-workout snack with all the nutrients you need to fill up&mdashand stay full&mdashas well as build and maintain muscle. Those nutrients, namely, are protein and fiber, both of which carry powerful belly-filling, snack-craving-crushing abilities. Generally, Men's Health advises to consume 30 grams of protein and five grams of fiber at each meal for maximum benefit. Many of the smoothies that follow hit those targets (or come pretty dang close).

HEALDSBURG, CA – Welcome to the New Healdsburg…Who knew?

On approach to the Santa Rosa Airport on a typical Sonoma County day. Morning coastal fog still burning off. The climate, helped by fresh ocean breezes, results in thriving vineyards.

Not so long ago, Healdsburg, California was a sleepy town on the banks of the Russian River on the north end of Sonoma County. A few wineries like Italian Swiss Colony, Seghesio and Korbel were familiar names but more winemaking was happening over the hill in the Napa Valley, which has gained global fame.

The chic and comfortable Hotel Healdsburg was designed to fit into the Town Square area.

Easy to relax anywhere in the lobby and adjacent lounge in the Healdsburg Hotel.

Not so much anymore. Healdsburg and vicinity have arrived. The town itself now boasts a world-class hotel in the chic Hotel Healdsburg and a stable of top restaurants like Charlie Palmer’s Dry Creek Kitchen, Spoonbar, the newish Valette and others. With a tree-covered Norman Rockwell-ish town square (free Wi-Fi) surrounded by an old-timey bakery, a gourmet ice cream shop, art galleries, chic clothing and unique furnishing shops such as The Shed, Healdsburg is hosting international visitors without the traffic jams and tasting room crowding sometimes found elsewhere in the region.

At the Hotel Healdsburg we experienced a very comfortable stay and were impressed with the range of guests, from young families with dogs (the hotel is pet-friendly) to older folks savoring the peace and quiet of the Sonoma wine country. The hotel was designed to fit well with the rest of the town square area and the rooms are spacious and well-appointed.

Breakfasts at the hotel are a casual affair in the spacious lobby bar area, complete with made-to-order omelet and waffle stations and an array of fresh fruits and bakery products.

Bicycles are provided by the hotel and, with a location right on the square, stores and restaurants are an easy, enjoyable stroll nearby. The Spa is another amenity offered by the hotel, with an excellent staff and an outstanding array of body and beauty products, some with local Meyer lemon and sage ingredients.

Two wineries that have become synonymous with Healdsburg are the now legendary Seghesio Family Vineyards and the Jordan Vineyard & Winery. The Seghesio winery and tasting room are right in town and the hosted Family Tables program is something to experience. Every Friday through Sunday, by reservation, Seghesio serves seasonal family recipes paired with their most limited wines in a lovely setting. Our locally-sourced menu included an arugula and fennel salad with spring radishes, first crop strawberries, almonds and chèvre followed by a second course of pappardelle with spring lamb and fava bean ragout. Midnight Moon Cheese from Cypress Grove Creamery with a cherry compote, coffee and house made truffles finished the meal. Executive Chef Peter Janiak oversees the food and the serving staff is top notch and informed. Wines paired with our courses included tastings of the 2012 Burnside Road Pinot Noir, 2005 Chianti Station, 2010 Block 8 Zinfandel, 2007 Home Ranch Petite Sirah and the famous 2009 Home Ranch Zinfandel.

Edoardo Seghesio, who planted his first vines in the valley in 1895, would be very proud of his 4th generation winemaker, Ted Seghesio, the latest of an uninterrupted line of Seghesio family cellar masters.

The beautiful Jordan Winery chateau, housing the winery, offices, elegant dining rooms, library and kitchen.

Just a few minutes outside Healdsburg and up an elegant winding entrance off Alexander Valley Road sits the stunning chateau of the Jordan Vineyard and Winery. This is not some faux knockoff, but 58,000 square feet of working winery, intimate gourmet dining and living focused on the compatible crafts of winemaking, sustainable agriculture and hospitality. Originally the vision of Tom and Sally Jordan in the early 1970’s, the vineyards, now under the guidance of son John Jordan and long-time winemaker Rob Davis, produce only two wines: Cabernet Sauvignon and Chardonnay, in the French tradition. Year after year Jordan wines have won prestigious awards. They are regularly served at The White House and appear on the wine lists of most fine restaurants.

The Jordan Winery Winemaker Rob Davis, celebrated his 40th Jordan harvest in 2015.

View of Mt. St. Helena from The Jordan Vineyards and Winery.

Further, John Jordan and his team have brought the winery into the 21st century by establishing a solar panel array that supplies nearly 90 percent of the entire operations electrical needs and have established a certified program of sustainable farming on the property.

The Jordan Estate itself includes 112 acres of grapevines, 18 acres of olive trees (producing their own Extra Virgin Olive Oil), two lakes and a robust 1-acre garden, supplying the kitchen with organic vegetables. Chef Todd Knoll oversees the cuisine at Jordan Winery and his talents are evident in the dining room and on the winery and estate tours. Tours range from a 90-minute walking and seated library tasting to a 3-hour estate tour to all parts of the vineyards, with its spectacular views and includes tastings and food pairings at scenic stops along the tour. Jordan Winery has also partnered with the Hotel Healdsburg to offer a Farm to Fork Culinary Journey from June through October that includes the estate tour and tasting dinner at Dry Creek Kitchen along with a 2-night stay at the hotel.

Overnight stays at the magnificent chateau are part of a generous rewards program created by the winery.

Chef Todd Knoll supervises all the food at the Jordan Vineyard and Winery. Chef Knoll and John Jordan have established a sustainable agriculture program that now includes both garden and livestock.

Part of a tasting featuring paired food items with Jordan Winery vintages.

A view from the chateau over the garden, livestock fields with the olive orchard and vineyards beyond at Jordan Vineyard and Winery.

In addition to the remarkable Farm to Table meal we enjoyed at Charlie Palmer’s Dry Creek Kitchen (created by Executive Chef Andrew Wilson), we strolled from the Hotel Healdsburg down to Spoonbar (named for artist Ned Khan’s 2000 espresso-spoon water sculpture installation) and enjoyed artisan cocktails in the bar and a delicious locally-sourced meal by Executive Chef Louis Maldonado.

Spoon Bar is a great local watering hole (and restaurant) in the H2 Hotel, sister to the Hotel Healdsburg.

Master Mixologist Tara brings a two-fisted passion for her profession behind the plank at Healdsburg’s Spoon Bar.

Spoon Bar, so named for the remarkable water sculpture made from espresso spoons.

Across the street from Spoonbar is another notable restaurant called Mateo’s, with its Yucatan-influenced cuisine and al fresco dining as well as a popular Tequila Bar. We also got a chance to sample the great menu at Healdsburg newest eatery, Valette, a gorgeous place run by Chef Dustin Valette and his brother Aaron. The one piece salvaged California redwood bar is dazzling. Across the street from Valette is a great tapas and cocktail bar called Bravas which, like Spoonbar, is a popular social hub.

Dustin Valette and his brother Aaron run the kitchen and front of the house at their terrific new Healdsburg eatery.

The solid plank of California Redwood that forms the bar at Valette was rescued from a shed out on the Northern California coast.

As you can tell, you’re not going to go hungry or thirsty in today’s Healdsburg, and we barely scratched the surface here. It is a peaceful town with the Russian River nearby. Alaska Airlines flies direct to the nearby Santa Rosa Airport.

World-class wineries and food set in the extraordinary northern Sonoma Valley is a recipe for an excellent getaway.

Toronto's Taggers Are Hungry - Recipes

Pier 6 Seafood is open for takeout and delivery. Masks are mandatory. There are floor markers and hand sanitizer at the counter.

Pier 6 is here for all of your seafood cravings. The spot on Weston Road is geared toward takeout with plenty of hungry customers coming to the front counter to place their order to go.

They have shrimp, salmon, crab, lobster and seafood boil, which you can drizzle in sauces before being chowing down.

Darren and Sarah Cameron knew if they were to ever open a restaurant, it would be right here in the neighbourhood they've both grown up and raised their family in.

It's an extra special bonus that their store is just a few doors down from where their close friend, and godfather to their oldest, used to run a bakery and local hangout in the '90s.

Though neither of them has much in way of culinary experience, besides Darren's time working in a few fast-food joints when he was younger, the long-time pescatarians figured Toronto needed more late-night non-meat food options.

Pier 6 offers just that, open until 11 p.m. during the week, 12 a.m. on Thursdays, and 2 a.m. on weekends.

What the couple lacks in experience, they make up for with experimentation. All of the recipes have been formed by trial-and-error, only offering food they'd order themselves.

Each combo is served with side and sauce, and is best enjoyed with the latter slathered over the entire contents of your order. Some of the sauces include lime tequila, honey garlic, sweet chili, buffalo butter and honey hot.

For the shrimp and lobster combo ($29), we go for a mix of sweet chili and house garlic sauce with a side of their crispy fries piled into the takeout container.

I'm told the pasta Alfredo ($10.62) is one of the most popular sides. As if the richness of the creamy pasta sauce isn't enough, extra cheese is melted over top. Delicious, but coma-inducing.

Another popular choice among customers is the salmon sandwich ($13.50) that comes on a floury bun with tomatoes, lettuce, Swiss cheese and what they tell me is aioli mixed with Big Mac sauce for a simple yet ingenious flavour combo.

Rather than choosing your own sauce for this one, the shrimp and crab legs meal ($24) is prepared in a sauce made with garlic and a mix of peppers of the red, green and scotch bonnet variety.

The leggy also crab features in the seafood boil ($68), which is available every day for pre-order. Besides the crab, their boil includes shrimp, mussels, lobster, corn and potatoes in a flavourful garlic broth.

Although the prices may be hard to justify for some, the quality of the fresh seafood and liberal portion sizes make up for it at Pier 6.

Informed Opinions on Today’s Topics : Are the Parents Responsible for Kids’ Graffiti?

The problem of graffiti in the San Fernando Valley is not a new one, but it appears to be growing. Frustrated property owners, business owners and community leaders are desperate to stem the tagging epidemic and while many citizens do their part by participating in graffiti removal brigades or Neighborhood Watch committees, attacking the problem at its roots seems to be difficult if not impossible. One proposal, which has been adopted by many communities in Orange County and elsewhere, is holding parents responsible when their kids are caught tagging.

Should the parents of minors caught tagging be held responsible for the cost of cleaning up the vandalism?

Ralph Enderle, a real estate agent and leader of an anti-graffiti task force in Calabasas:

“Yes. The parents should be responsible not only for the financial cost but they should also be, along with their children, sentenced to community service work as a result of their children’s destruction of personal and public property. Just the sheer financial aspect is that one child can go out with a $1 can of spray-paint and cause thousands of dollars worth of damage. You have to get the parents and their children involved in community service work. If they had to go back out and hoe weeds, paint and do work like that for 60 hours or so, the parents might care what the kids do and might supervise them better.”

Nancy Hoffman, executive director of the Mid San Fernando Valley Chamber of Commerce:

“The chamber has taken no official position on the issue, but the general consensus has been that the parents need to be held responsible for the damage and the cleanup. The parents need to be responsible for their children’s actions because they’re minors. The extent of that is up to the courts and it might even be better if they’re taken on a case-by-case basis. One kid could be doing it just to get back at the parents. They might not be gang taggers. Another kid could just really be involved in that type of crime.”

Tom Hilborn, president of the Reseda Chamber of Commerce:

“Yes. In my opinion they should be held accountable and the reason for that is that they do have a responsibility to society to raise their children in a manner that would not be destructive to society. So I do think there is some accountability there. In today’s society almost everybody just says it’s somebody else’s fault.

James Barnes of Encino, defense attorney:

“The incidence of tagging will not be reduced by imposing financial costs of cleanup on parents of taggers. Taggers are rarely caught. The act of tagging is territorial, anti-authoritarian and not the type of conduct readily subject to control by parents. Moreover, to impose potentially large cleanup costs on economically distressed families could cause family members to go hungry or lose the ability to provide shelter. The concept sounds good, but it has the ring of a political quick-fix which will have no real effect on the behavior, but would allow politicians to say they’re doing something about the tagging problem.”

James McWilliams, president of the California Public Defenders Assn.:

“Right now, the parents do pick up a lot of liability out of Juvenile Court. For example if a public defender is provided to the minor, the parents will be held financially responsible. It gets back to your basic sense of morality and responsibility. It’s one thing when your 5-year-old or 7-year-old breaks the neighbor’s window, but a lot of the kids doing graffiti are realistically beyond the control of their parents. A lot of times the parents of the kids we’re talking about are in no position to pay any significant bill and are unrepresented in the juvenile proceedings.”

88 Great Depression Recipes

If you aren’t familiar with the Great Depression, it took place during the 1930s. It started in 1929 and then ended in the late 1930s. Stock prices fell and people both rich and poor were affected.

Construction was halted, crop prices fell, no jobs, and food shortage affected the USA and nations across the world. Of course, just like people do, they get creative in hard times, which resulted in a lot of these delicious recipes.

One of the staples that became popular was chipped beef. It’s canned beef, can sit on your shelf, it was cheap, and they invented even cheaper ways to use it.

I also recommend Clara’s Kitchen Cookbook. Before she died her family captured all these amazing Great Depression recipes not only on paper but on video and they have compiled them to this cookbook.

1. You’ll want to give this Creamed Chipped Beef on Toast a try. Many people have enjoyed this Great Depression meal over the years.

2. Hearty Navy Bean Soup is great to keep the people in your family full. No wonder this made a great recipe during the depression.

3. Old Fashioned Hot Water Cornbread is something that was enjoyed back in the day. Also known as corn pone or hoecakes.

5. This Lemon Depression Cake Recipe was made when dairy was too expensive to use in everyday food, even if you had a cow and chickens. I still make this one today it’s my favorite!

6. Hungry? This Poor Man’s Meal may be just what you have been looking for! Using hot dogs, potatoes, and onions, you will have an amazing meal in no time.

7. Hoover Stew was also a popular meal back during the depression. This type of meal was named after the President, who just happened to take over at that time. Hoover Stew simply means a thin stew or stew using pasta, hot dogs, can of stewed tomatoes, and any type of veggie.

8. Although fruit wasn’t something that came around often, when it did, it was considered a dessert. Made with egg yolks, canned fruit cocktail, honey, and whipping cream all create this deliciousness. This is called Frozen Fruit Salad .

9. Ketchup, Mayonnaise or Onion Sandwiches. Yep, it’s a thing, make a sandwich with what you have. If you were lucky you could add all 3 to a sandwich.

10. This Great Depression Casserole makes perfect sense to make when you need to save money. It was obviously quite popular back then too!

11. Since meat was expensive they found ways around it with recipes like this Meatless Meatloaf Recipe. Instead of meat, they would use what they had like peanuts or cheaper meats like liver.

12. This Pecan Pie is easy and delicious to make, plus it was a great recipe for the depression era.

13. Making a cake out of applesauce made more sense (during the depression) because the ingredients were cheaper. Check out this Applesauce Cake Recipe.

14. Cream of Potato Soup is a recipe from the Great Depression era that we all still enjoy very much today. Well minus the bacon and all the extra cheese in my recipe.

15. Wacky Cake is something that came from this time era as well. Using no special ingredients, this cake is delicious and cheap.

16. Corned Beef Salad kind of got the nickname of beef jello. It’s made on things like mayo, horseradish, veggies, eggs, and other things.

17. Have you heard of Dandelion Salad? Yes, the weeds that grow in your yard. They got very creative it was a free food just about anyone had. Now there is a huge festival in Ohio every year with all good Dandelions from ices cream to pasta and even wine.

18. This Egg Drop Soup Recipe isn’t like the one you get in the Chinese restaurants today.

19. Buttermilk was a well-used ingredient during the Great Depression. This Buttermilk Pie is worth making.

20. This Milkorno Recipe (aka gruel) became popular as a way to feed the masses. It’s powered milk and cornmeal. Sometimes they would use wheat is stead.

21. Southern Johnny cakes are different than pancakes.

22. How about a Mock Apple Pie? Yep, no apples and even a mock crust. I still think it’s worth a try!

23. How about giving Spaghetti with Carrots and White Sauce a try? Made popular by Eleanor Roosevelt herself. This is a casserole where you overcook your noodles as in boiled carrots and make your sauce from flour and butter.

I love these 9 cracker recipes that were used during the depression era. Who knew that crackers could be used for so many things?!

Check out these 12 additional depression recipes that won’t break the bank. Here are some of the recipes included in this post:

  • Sugar Cream Pie
  • Prune Pudding
  • 3 Ingredient Depression Bread
  • Corned Beef Fritters
  • Savory Potato Soup
  • Egg Soup Over Homemade Bread

Taste of Home also dug back into their recipes and found 34 Great Depression Recipes that were shared. We all know chipped beef was popular and they even have a chipped beef fondue.

The 10 recipes from Grandma were very popular in the great depression too.

These Great Depression Recipes have ignited a new cooking passion in me. If they used to do it for so cheap, why can’t we?

Hey everyone, I'm Danielle, I am the owner of The Frugal Navy Wife and Our Roaming Hearts and Author of "How to Have Your Dream Wedding for Under $1,500".

I am a mom to 5 kids, homeschool mom, blogger, social media junkie, Frugalista, Book Worm, and Closet Want-to-be Chef. We are a Roadschool family (homeschooling on the road while traveling fulltime).

I grew up learning ways to save from my mom and grandma. I started my own coupon journey when my first child was born in 2009 and started the blog on 2010 when baby #2 was born to share my tips with everyone who kept asking about how I was getting diapers for $1 a pack!


Wow! My mom was born during the Depression and my grandmother prepared many of these recipes. As a result, when I was growing up, many of these were staples for dinner. Now I wonder if it was because we didn’t have much money, or my mom considered them comfort food. Too bad I can’t ask her any more.
Thoroughly loved this post. Brought back many memories of dinners prepared with love for very little money. Thanks for the awesome post.

One of the staples that became popular was chipped beef. It’s canned beef, can sit on your shelf, it was cheap, and they invented even cheaper ways to use it.

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Meet Marissa Marissa is a Mom of 4 kids 2 cats and 2 dogs. an Air Force brat, and a Virtual Race junkie. Her kids range in age from 7 to teens. Using rebates her family enjoys a debt-free Christmas every year! Now she is sharing all the ways she saves money. Come along for the ride!

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Chef Roy Choi and the Street Food Remix

Written by Jacqueline Briggs Martin and June Jo Lee | Illustrated by Man One

“Chef Roy Choi can chop an onion in an instant, carve a mouse out of a mushroom. He’s cooked in fancy restaurants, for rock stars and royalty. But he’d rather cook on a truck.” Roy considers himself a “‘street cook,’” and he creates food with love and care—and especially sohn-maash—for anyone who stops by. What’s sohn-maash? “It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods.”

When Roy was two his family moved from Seoul, Korea to Los Angeles, California. His mother made kimchi that was so delicious friends bought it from the trunk of her car. Eventually, Roy’s parents “opened a restaurant—Silver Garden.” Roy loved exploring the various ethnic foods in his neighborhood, but always liked his mom’s food the best.

Image copyright Man One, 2017, text copyright Jacqueline Briggs Martin and June Jo Lee, 2017. Courtesy of

Roy loved hanging out in the bustling kitchen of the Silver Garden. And when 3:00 rolled around “everyone gathered at booth #1 for Dumpling Time.” While they filled dumpling wrappers, they told stories, shared news, and laughed. “Family together, making food. Roy’s best good time.” In time his neighborhood changed, and the Silver Garden closed. His parents then opened a jewelry store, and the family moved to the suburbs. But Roy was not happy. He wasn’t like the other kids in the neighborhood.

After he graduated, Roy was at a loss he didn’t know what he wanted to do. No matter what, though, he always went home, “where his mom helped him get strong with kimchi, rice, tofu, stew.” One day as Roy watched a cooking show, he realized his heart was in the kitchen. He went to cooking school and learned about recipes and preparing food. When he graduated, he got jobs in fancy restaurants where he cooked for a thousand diners a night and ran the kitchen crew. He knew that this was where he belonged.

Image copyright Man One, 2017, text copyright Jacqueline Briggs Martin and June Jo Lee, 2017. Courtesy of

“Roy was a success—until he wasn’t.” There came a time when he couldn’t keep up with the frantic pace, couldn’t remember recipes. He lost his job. A friend suggested they open a food truck together—putting Korean barbecue in a taco. Roy jumped at the idea of remixing “the tastes he loved on the streets that were his home. He used mad chef’s skills to build flavor and cooked with care, with sohn-maash.” They called their truck Kogi BBQ, and they hit the road, looking for hungry customers.

At first the idea of a Korean taco didn’t fly, but once people tried them, they lined up to buy them. “Roy saw that Kogi food was like good music, bringing people together and making smiles. Strangers talked and laughed as they waited in line—Koreans with Latinos, kids with elders, taggers with geeks.”

Image copyright Man One, 2017, text copyright Jacqueline Briggs Martin and June Jo Lee, 2017. Courtesy of

Roy felt at home in his truck, and his Kogi tacos made him famous. He opened cafes in older neighborhoods, and called his chef friends, saying “Let’s feed those we aren’t reaching.” Chef DP joined up. Together they opened fast-food places for kids and others skateboarding, playing, or just hanging out.

In the Watts neighborhood of Los Angeles, across the street from an elementary school, they opened Locol. The two chefs wondered if people would “care about soulful fast food.” But he needn’t have worried. Before the doors even opened, a line formed down the street and around the corner. Now, Roy wants to bring the remixed flavors of Locol to other neighborhoods. He dreams of “‘feeding goodness to the world’” and says you can do that too. All it takes is to “cook with sohn-maash, cook with love.”

Image copyright Man One, 2017, text copyright Jacqueline Briggs Martin and June Jo Lee, 2017. Courtesy of

Extensive Authors’ and Illustrator’s Notes offering more information about Roy Choi, his work, and the making of the book follow the text.

For kids who love cooking—and eating—Jacqueline Briggs Martin and June Jo Lee have written a compelling biography of one of the culinary world’s stars. Beginning with Roy Choi’s childhood, Martin and Lee show young readers the family and social events that influenced not only his choice of career but his dedication to underserved neighborhoods. Scattered throughout the pages are poems that read like recipes and satisfy like comfort food. Full of care and love, the story will encourage readers to follow their heart, try out different ideas, and find the mission that’s important to them.

Graffiti artist and illustrator Man One infuses Roy Choi and the Street Food Remix with the vibrancy of the Los Angeles neighborhoods that nurtured Choi’s talent. Readers get to gather with the family during dumpling time and see the vast array of ingredients enveloped in the tasty wrappers, watch Choi finesse a lamb dish in his fancy restaurant, and feel the vibe as he remixes tacos with a Korean tang. Along the way, kids also meet the customers from all walks of life who line up to experience Choi’s food.

Readers to Eaters, 2017 | ISBN 978-0983661597

Discover more about Jacqueline Briggs Martin and her books on her website.

You can read more about June Jo Lee on the Readers to Eaters website.

View a gallery of art, murals, prints, and more by Man One on his website.

Speckled Trout Tournament Joins the Ranks of the Louisiana Saltwater Series

Trout anglers hungry for competition can look forward to an exciting new tournament to hit Lake Pontchartrain this fall. With the success of the 2011 redfish tournaments, the Louisiana Saltwater Series recently expanded to include speckled trout and yellowfin tuna.

Hosted by the Louisiana Department of Wildlife and Fisheries, the seriesis dedicated to catch-and-release saltwater angling through a series of agency-sponsored fishing tournaments. The tag-and-release tournament is scheduled for Saturday, October 22 at The Dock/Dockside Bait and Tackle in Slidell. LDWF officials will be on hand to help weigh, measure tag and release the trout.

Since its inception in 2004, over 38,000 speckled trout have been tagged through Louisiana’s Cooperative Marine Sport Fish Tagging Program. The program has been a cooperative project of the Louisiana Department of Wildlife and Fisheries and the Coastal Conservation Association for seven years. However, tagging data on the species dates back to 1989.

“It is through the tagging process and the supporting information provided by cooperating fishermen that we collect the data necessary for tagging projects to succeed,” said LDWF Assistant Secretary Randy Pausina. “Utilizing volunteer taggers allows us to tag a greater number of fish from a wider geographic area.”

There is a $100 entry fee for the event. For teams consisting of three members, only two of the members may be 16 or older. The tournament is a 100 percent payout, and payout is determined based upon the total number of boats entered. In addition, there will be hourly prize winners. Scales will be open all day, and the overall winners will be determined at weigh in close.

“The purpose of this tournament is to not only provide a competitive opportunity to the large number of anglers who reside in the area, but to introduce as many anglers as possible to our tagging program and the benefits it can yield,” said Pausina.

Grilled Chicken Pita Sandwich

You can grill or fry marinated chicken breast for this sandwich. Slice the chicken breast and combine with diced tomato, onion, and cucumber. Stuff warm pita bread with the chicken and vegetables, along with your favorite tahini, falafel, or tarator sauce.

Meal Plan Monday 262

Hey y&rsquoall and welcome to Meal Plan Monday 262. I hope you all are hungry because we&rsquove got some delicious recipes of all kinds to share with you today from bloggers all over the country! So pull up a chair friends and grab a glass of tea and let&rsquos feast our eyes on all of &hellip

About Me

Hey Ya'll! Thanks for stopping by. I grew up in South Carolina and love to share my tasty southern cooking, easy to follow recipes, and life experiences with everyone.

Watch the video: Toronto Graffiti - Trik is mad up! (January 2022).