Cookbook Author Makes South Asian Cuisine Look Easy as Pie
Anupy Singla Demystifies Indian Cooking Through Classes and Dining Events
I was still early into my second career as a food writer and advocate in September 2014 when I accepted an invitation from Anupy Singla — cookbook author and founder of her Indian as Apple Pie company — to join a press tour of Devon Avenue in the heart of Chicago's Little India.
We stayed in touch mainly by social media over the ensuing years until we reconnected in person at a charity event last November. We agreed that Local ood Forum readers would be interested in learning from Anupy that Indian home cooking is much easier and far less complicated than many believe.
Anupy, who was born in India and grew up in Pennsylvania, is herself a former journalist. She contributed this article that focuses on the different platforms she uses to give people confidence in their Indian cooking adventures. Learn about her online cooking classes, cookbooks and restaurant tours.
Com-Prost? Chicago's Dovetail Brewery Has Spent Grain to Share
Help Reduce Waste with Leading German-Style Producer
Spent grain from the brewing process has many beneficial uses, from livestock feed to composting to all-natural soil amendments to baking to other "upcycled" processed foods. And these uses help keep the spent grain from being wasted and ending up in landfills.
There's a problem: Spent grain is highly perishable. So even breweries that would love to share it with end users — especially those that operate in urban areas — have difficulty finding takers.
One of these is Dovetail Brewery — a leading producer of traditional German beer styles — which is located in the heart of Chicago's North Side in an area known as Malt Row because of its concentration of craft breweries and distilleries.
So Local Food Forum is sharing their willingness to give their spent grain away to anyone who can pick it up quickly and use it.
Learn the details, which a back story about how Dovetail made me a fan of German-style beer.