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Bhide in her home kitchen
Not to be outdone, last month local food writer and cookbook author Monica Bhide launched a weekly column, Seasonings, through the Scripps Howard News Service, which distributes content to hundreds of papers nationwide. As the title implies, Bhide focuses on a spice, herb, or seasoning each week and provides a recipe featuring the ingredient. She already has four columns under her belt, including a recent one on cinnamon.
Bhide landed the column not long after she hosted a Smithsonian food writing seminar in September. (Disclaimer: I was part of her panel, though no one asked me to write a nationally syndicated column afterward.)
“A reporter from Scripps attended my Smithsonian seminar on food writing and went back and told her boss. He contacted me,” Bhide e-mailed me.
She followed it with the emoticon: 🙂
As for O’Donnel, Family Kitchen will appear twice a month on Wednesdays in USA Today‘s new Health section.
“Every day has a different theme, and Wed is Nourish day,” e-mails O’Donnel, who recently released The Meat Lover’s Meatless Cookbook. The “column will cover the many issues I’ve been writing about — child nutrition, school lunch, food safety, tracing the origins of our food & how it’s grown & raised — but mostly I see this as a mission to inspire folks to get back into the kitchen and cook for themselves and their families.”
O’Donnel notes there will be one recipe per month as well as “tips & tricks, seasoned with the KOD touch.”
Photo by Darrow Montgomery