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Don Genova's Blog | A blog about sustainable food on Vancouver Island.

Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Food Artisans – Dakini Tidal Wilds. July 5, 2017. The blog is back! As I prepare the second edition of my book, Food Artisans of Vancouver Island and the Gulf Islands. I’m going to post about some of the new artisans who will be added. First up is Dakini Tidal Wilds. Weekend Chef – Oranges and Almonds. February 15, 2016. Protected: CBC Audition, Private Page. December 31, 2015. January 18, 2015.

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Don Genova's Blog | A blog about sustainable food on Vancouver Island. | blog.dongenova.com Reviews

https://blog.dongenova.com

Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Food Artisans – Dakini Tidal Wilds. July 5, 2017. The blog is back! As I prepare the second edition of my book, Food Artisans of Vancouver Island and the Gulf Islands. I’m going to post about some of the new artisans who will be added. First up is Dakini Tidal Wilds. Weekend Chef – Oranges and Almonds. February 15, 2016. Protected: CBC Audition, Private Page. December 31, 2015. January 18, 2015.

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blog.dongenova.com

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Jennifer McLagan | Don Genova's Blog

http://blog.dongenova.com/tag/jennifer-mclagan

Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Tag Archives: Jennifer McLagan. Weekend Chef – The World’s Most Dangerous Flavour. January 18, 2015. I was very excited to get a copy of Jennifer McLagan’s latest cookbook, Bitter, A Taste of the World’s Most Dangerous Flavor, in the mail this week. I’m a big fan of hers, and love cooking out of her three … Continue reading →. Weekend Chef – Oranges and Almonds. All You Can Eat Test Kitchen.

2

Don Genova | Don Genova's Blog

http://blog.dongenova.com/author/genova

Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Author Archives: Don Genova. Weekend Chef – Oranges and Almonds. February 15, 2016. View the story “Weekend Chef – Oranges and Almonds” on Storify]. Protected: Pacific Content, Private Page. December 31, 2015. There is no excerpt because this is a protected post. Enter your password to view comments. Weekend Chef – The World’s Most Dangerous Flavour. January 18, 2015. January 11, 2015. New wor...

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Don Genova's Blog | A blog about sustainable food on Vancouver Island. | Page 2

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Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Newer posts →. Food Matters – Christmas Gifts for the Kitchen. December 18, 2014. It’s getting down to the crunch. One week left until Christmas and you still don’t have the perfect gift for the cook on your list. I visited Jo-Ann Roberts on her next-to-last day as host of All Points West. On CBC Victoria with a pretty good-sized basket full of stuff. Starting with stocking stuffers. And I’ve ...

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UBC Writing Centre | Don Genova's Blog

http://blog.dongenova.com/tag/ubc-writing-centre

Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Tag Archives: UBC Writing Centre. Step Into A New Career: Blogging, and Food and Travel Writing. January 7, 2015. It’s that time of year. Step up. Self-improvement? New words on the page, that’s it! My UBC Continuing Studies Courses aimed at helping you be a better blogger, or getting you into the exciting field of food … Continue reading →. Food and travel writing. You CAN go back to school!

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Writing, Food Culture and Cooking Classes | Don Genova's Blog

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Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Writing, Food Culture and Cooking Classes. Besides being a food and travel journalist, I am also a writing instructor. I teach people how the freelance writing process works and how to get their food or travel articles published. I do this under the auspices of The Writing Centre, a division of UBC Continuing Studies. You can learn from me in two ways. Then there are the cooking classes. Right...

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gratinee.wordpress.com

BistrotBistro | Gratinée

https://gratinee.wordpress.com/2010/04/02/restaurant-review-bistrot-bistro/bistrotbistro

Musings on Food and Culture. Restaurant Review: Bistrot Bistro. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join 10 other followers. Subscribe to Gratinée by Email. Našla sem vso tvojo korespondenco, ne znam pa naprej ne nazaj. D 3 years ago. Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." -Julia Child. PEI: A Food Journey. The Foods of The Greek Islands. Join 10 other f...

gratinee.wordpress.com

mousse | Gratinée

https://gratinee.wordpress.com/2010/04/02/restaurant-review-bistrot-bistro/mousse

Musings on Food and Culture. Restaurant Review: Bistrot Bistro. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join 10 other followers. Subscribe to Gratinée by Email. Našla sem vso tvojo korespondenco, ne znam pa naprej ne nazaj. D 3 years ago. Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." -Julia Child. PEI: A Food Journey. The Foods of The Greek Islands. Join 10 other f...

gratinee.wordpress.com

frites | Gratinée

https://gratinee.wordpress.com/2010/04/02/restaurant-review-bistrot-bistro/frites

Musings on Food and Culture. Restaurant Review: Bistrot Bistro. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join 10 other followers. Subscribe to Gratinée by Email. Našla sem vso tvojo korespondenco, ne znam pa naprej ne nazaj. D 3 years ago. Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." -Julia Child. PEI: A Food Journey. The Foods of The Greek Islands. Join 10 other f...

gratinee.wordpress.com

Essays | Gratinée

https://gratinee.wordpress.com/essays

Musings on Food and Culture. I want this blog to be a little of everything: recipes, little snippets of information about different cuisines and ingredients, as well as a collection of thoughts on food and culture. I’m still in the beginning stages, of course, but I thought I’d start a page where you can find a collection of my musings with one click. Back to the Books. Why I Love France (and the French). An Ode to Julia Child. Join 10 other followers. Subscribe to Gratinée by Email. PEI: A Food Journey.

gratinee.wordpress.com

tapenade | Gratinée

https://gratinee.wordpress.com/2010/04/02/restaurant-review-bistrot-bistro/tapenade

Musings on Food and Culture. Restaurant Review: Bistrot Bistro. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join 10 other followers. Subscribe to Gratinée by Email. Našla sem vso tvojo korespondenco, ne znam pa naprej ne nazaj. D 3 years ago. Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." -Julia Child. PEI: A Food Journey. The Foods of The Greek Islands. Join 10 other f...

getfreshwithalocalbllog.wordpress.com

March | 2011 | Getting Fresher

https://getfreshwithalocalbllog.wordpress.com/2011/03

With a local…behind the scenes. March 31, 2011. We are featured on Slow Food supporter and food writer Don Genova’s blog. Today, and Ken was on CBC. We will post the link to the podcast as soon as we can find it. Until then, take note of Don’s blog, filled with enormous amount of information. Here is a piece of Don’s write up:. Why Fairfield so soon after starting in James Bay? The other reason to expand their reach is that there is a growing awareness and demand for local food. Filed under IN THE NEWS.

getfreshwithalocalbllog.wordpress.com

GOING PUBLIC | Getting Fresher

https://getfreshwithalocalbllog.wordpress.com/2011/03/31/going-public

With a local…behind the scenes. TWEED AND LOCALS →. March 31, 2011. We are featured on Slow Food supporter and food writer Don Genova’s blog. Today, and Ken was on CBC. We will post the link to the podcast as soon as we can find it. Until then, take note of Don’s blog, filled with enormous amount of information. Here is a piece of Don’s write up:. Why Fairfield so soon after starting in James Bay? The other reason to expand their reach is that there is a growing awareness and demand for local food.

thewildriverbaker.blogspot.com

the wild river bakery: art on the deck! sunshine! new freckles! rice pudding!

http://thewildriverbaker.blogspot.com/2012/02/art-on-deck-sunshine-new-freckles-rice.html

The wild river bakery. Art on the deck! Today was lovely. sunny, warm and fabulous! It seems that for the last couple months we've had so much cloud and so little sun - so it was awesome to soak up the rays today! I've been feeling so much better and that mixed with the great weather made for a perfect combination. Travis caught a couple trout ice fishing the other day, so dinner was already figured out - i had the day to play! On cbc. it was a great great day! I started this piece. It also calls for bro...

thewildriverbaker.blogspot.com

the wild river bakery: roasting peppers, wood stove style

http://thewildriverbaker.blogspot.com/2011/10/roasting-peppers-wood-stove-style.html

The wild river bakery. Roasting peppers, wood stove style. Buying roasted peppers is easy, but doing it yourself is way funner! You want the pepper to be in the flame, so it can become completely chared and black. you'll have to get a pair of tongs and keep turning it ever once in a while so that it char evenly. I have a super awesome recipe for a roasted eggplant and roasted pepper soup that i'll have to post one of these days. the texture and the flavor is amazing! Subscribe to: Post Comments (Atom).

thewildriverbaker.blogspot.com

the wild river bakery: January 2012

http://thewildriverbaker.blogspot.com/2012_01_01_archive.html

The wild river bakery. A cure for a cold day. These aren't yeasted, but they are. Family tradition so of course the primary. Add slowly, beating constantly:. Sift before measuring (who really does this anyway! Resift with (and again? 4 teaspoons baking powder. Combine the wet and dry ingredients. pat out on a lightly floured surface and cut into doughnuts. let sit uncovered for about 20 minutes. fry until golden, flipping once in 375 oil. So i happened upon this recipe a while back ( saveur.com. Cookers ...

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Don Genova's Blog | A blog about sustainable food on Vancouver Island.

Don Genova's Blog. A blog about sustainable food on Vancouver Island. Writing, Food Culture and Cooking Classes. Food Artisans – Dakini Tidal Wilds. July 5, 2017. The blog is back! As I prepare the second edition of my book, Food Artisans of Vancouver Island and the Gulf Islands. I’m going to post about some of the new artisans who will be added. First up is Dakini Tidal Wilds. Weekend Chef – Oranges and Almonds. February 15, 2016. Protected: CBC Audition, Private Page. December 31, 2015. January 18, 2015.

blog.donghao.org

斯巴达第二季 - 董昊 (Robin Dong)

July 24, 2014. 更简单且随机写性能不输ext4 这点大家有争论，有人认为这个评测应该写满存储卡再全删掉，再重新测试，也就是要把FTL打乱了再测，会更公正，不过来自阿里云的刘铮. 也有工程师向百度提问为什么用ARM服务器真的那么需要省电吗百度的谢广军. OceanStore 9000里既有硬盘也有SSD，SSD用来做自动分层的缓存层这大概是为了成本，其中硬盘用 RAID 2.0. July 15, 2014. 后来在 @唐僧 huangliang 的提醒下. May 10, 2014. April 24, 2014. 而且现在出现CPU顶满时，不仅gdb不返回，连perf record -a -g都无法用Ctrl c来停止了，仔细top命令看了一下，原来系统的sys是100%，usr几乎为0%，也就是说，是卡在内核里了，难怪perf不好使。提醒我用 echo t /proc/sysrq-trigger 把内核栈整个打出来。 Spin lock 0x1e/0x30 Apr 25 22:37:57 v3 kernel: [. Alloc pages nodemask 0x5f5...

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