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FOODFIC: Please Welcome Jeri Cafesin, Author of Disconnected

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Ever had a blind date? While women are worried the guy is a psycho-killer, most guys are worried the woman will be fat. I’ve always had a… complicated relationship with food. I grew up in the 70s and 80s, when heroin addict thin was trending chic. My mother’s favorite actress was Audrey Hepburn, because she was, “So beautiful and thin !” The perfect woman when I was a kid had a 36” chest, a 24” waist, and a 34” hips. A 24” waist is a size 2, in women’s clothing. How many women do you know who wear a size 2? Not me! As a writer, food plays a huge role in every story I weave. Often, as in my novel memoir, Disconnected , it’s a main character. Rachel sought what most women did—to be successful, married and in love, have healthy kids. It was hard enough attracting a man when she wasn’t heroin thin like most Hollywood women. But in the 1990s, finding a man wanting an equal partner instead of an arm piece, a woman beside him instead of behind him, seemed the impossible dream. Then along ca

FOODFIC: Please Welcome Elizabeth Blake, Author of Pride, Prejudice & Poison

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My Jane Austen Society cozy mysteries are set in Yorkshire, England.  Erin Coleridge and her best friend Farnsworth Appleby are British, as are most of the other characters in Pride, Prejudice and Poison .  So they’re all eating English food. British food was a joke when I was growing up in Ohio – think bland, overcooked vegetables, stodgy meat pies and gloppy, tasteless puddings.  By the time I was twelve, I had memorized the famous Monty Python sketch about spam. No.  No, no, no.  That is not the Britain I know.  In fact, when I think of the United Kingdom, I think of the food.  We had fresh roasted vegetables and coconut shrimp skewers in Bath, grilled fish with ginger and duck pie in Oxford, smoked trout with endive in Edinburgh, and chicken tikka masala where it was actually invented in Glasgow – the Shish Mahal, and they have a charming origin story.  (By the way, chicken tikka masala is now widely considered one of the national dishes of United Kingdom.) But what really blew me

FOODFIC: Please Welcome Elaine Calloway, Author of Windstorm

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In my worldview, pizza and beer go together just like peanut butter and jelly. When my friends and I would dig into a meaty concoction filled with sausage and pepperoni, our favorite brews always accompanied the choice. This pairing wasn’t about flavor or the palette; pizza and beer were simply a known pairing. When I went on a trip to Napa Valley to do some research for my book Windstorm , which has winery themes, I was surprised to find dozens of pizza places within Napa Valley, all of which served wine with their pies. While I’d never heard of such a thing, I quickly discovered that Napa Valley does not have ordinary pizza…and they certainly don’t have ordinary wine. Skewered shrimp and tomato pizza? This pairs well with the Sauvignon Blanc from a specific winery. Spinach and artichoke pizza with grilled mushrooms? Try a sweeter wine such as Riesling. Duck pizza braised with barbeque sauce? Try a Merlot. For every type of pizza, there was a wine to accommodate. And what I learned as

FOODFIC: Please Welcome Sandra Bolton, Author of Key Witness

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When Abe Freeman left New Jersey and his Jewish roots for the enchanted land of New Mexico, he discovered that new adventures can be more than romance and danger. There are also those of the culinary kind. Leaving his matzo balls behind, he had his first food encounter in a small town diner just west of the Texas border. When the waitress asked him if he wanted "red" or "green" on his enchiladas Abe, puzzled, settled for what she called "Christmas", a serving of both red and green chile served atop two cheese enchiladas and accompanied with a generous serving of refried beans and rice. That was only the beginning. His introduction to Navajo Police Officer, Emily Etcitty led him to try such delicacies as mutton stew, fry bread, Navajo tacos, and, reluctantly, blood sausage. Although their relationship started off rocky, the food adventures continued to grow. On special occasions such as ceremonies, kneel-down bread, made of mashed corn and baked underground

FOODFIC: Please Welcome Gordon Bickerstaff, Author of Deadly Secrets

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In the thriller Deadly Secrets , Gavin Shawlens is scoffing a pineapple to save his life. In a desperate scene, Gavin is poisoned, and he turns to the power of the pineapple. How can the humble pineapple save him? The popular fruit contains a smart component normally involved in the ripening process; an enzyme called bromelain. The medicinal properties of pineapple were known over 600 years ago by South American Indians who found magical healing properties and pineapple became a symbol of good health as well as a gift for friends and strangers. Pineapple flesh was used as a digestion aid and as a cleansing agent to improve skin texture. Warriors prepared a poultice using pineapple flesh for serious wounds and a 'bandage' from pineapple leaves for superficial cuts. Another regular use of pineapple by the Indians was to overcome painful bellyache that accompanied feasting on meat. Consumption of meat 600 years ago was much greater than that of today. After a successful hunt, a hu

FOODFIC: Please Welcome Jessica Tornese, Author of Linked Through Time

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Kate Christenson has lost her appetite. After traveling back in time and taking the place of her aunt Sarah, there isn't much of her new life that is even remotely appealing. Landing in the midst of her father's childhood days, a time when her aunt was still alive, Kate finds herself flat broke and living the life of a farm girl in rural Minnesota. When there are times to eat, Kate has to fend off one of her 10 brothers and sisters for just enough to get by. Kate discovers quickly, her newfound meals aren't McDonald's burgers, or even a Pizza Hut pizza. Landing on her plate could by anything from freshly shot venison to a 4-H raised rabbit, a chicken newly beheaded out of the hen house or an annoying red squirrel who spent one too many nights in the attic.And seriously, how can anyone be expected to drink milk that came from a rusty bucket and sat beneath the steaming mass of a smelly cow? The only drinks Kate wants come from the cold refrigerated world of her favorite

FOODFIC: Please Welcome Elizabeth Schechter, Author of The Rape of Persephone

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Half a dozen pomegranate seeds are the reason it’s in the 50s today here in Florida. At least, that’s what the mythology would have you believe. According to the Greek Myths, Persephone ate six pomegranate seeds while in the Underworld, and was therefore doomed to spend eternity there. However, the Gods compromised for the sake of the human race, and instead of eternity, Persephone has to spend six months as Queen of the Dead before returning to the surface and bringing Spring with her. (Yeah, I know there’s more to it than that. This is the simple, let’s start an essay explanation, not an in-depth anthropological examination of the roots of the Kore figure in various cultures.) The whole “don’t eat that!” warning shows up in different forms throughout time. There are dietary rules and strictures in most religions, and almost all of them have some cultural or historical reason behind them. Those beliefs are reflected in our stories – don’t eat the food of the dead, or you’ll be trapped