Welcome to the new blog...

Happy New Year, and welcome to the new blog.

The old blog died a very sudden death. Originally, it always included a recipe per entry, with accompanying photo. This involved researching the recipe, gathering ingredients, testing the recipe, photographing the results, then blogging about it. Basically, I just stopped posting because all that got to be too much with classes and other commitments.

So, with the new website (almost) ready to launch, I'm resurrecting the blog in a new format. Since the new website includes a separate section for current recipes, the blog is devoted to my two passion: cooking and teaching. We will be writing about classes here and on the road, other cooking schools, the home cooking vogue, favorite (and not-so-favorite) cookbooks and magazines, other cooking teachers in the area, food history, trends in culinary education, thoughts about the whole sustainability, locavore thang, and cooking in the media. Sounds like a lot of stuff, huh? Well, I can always find some culinary topic to flame about: a trip to the grocery store can amuse or outrage me.

The old blog didn't have a name. A food history buff, I named this one "Cacklefruit". For the uninitiated, it's diner lingo for "eggs". As somesone pointed out, isn't it faster for the waitress just to say "eggs"? Of course, but then life wouldn't be as colorful or interesting. Brush up your hash-house shorthand with this list.