Julie Catalano                                                                           Writer

 

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Member, American Society of Journalists and Authors

Member, The Authors Guild

 

Food

Vista Magazine, December 2007

The Festive Foods of Nochebuena

Holiday Traditions, Latin Style

 

Scene in SA, December 2007

Scence In SA

Haute Tamales

At this time of year you can't swing a piñata stick without hitting a dozen tamales, or someone eating them. San Antonians gobble them up by the truckload year-round, warming up for the frenzy that begins at Thanksgiving and finally winds down around New Year's. Until you start craving them again somewhere around Super Bowl-time, that is. No matter what you're celebrating, there's bound to be some empty cornhusks piling up on a plate somewhere. But let's get right to it: We've eaten a million of them, but what do we really know about the little shuckers? continued

 

Vista Magazine, November 2007

Turkey - Con El Sabor Latino

 

Vista Magazine, September 2007

Hot Hot Hot, Red Chile Peppers  (with original photography)

Albuquerque, NM--Every year at this time, New Mexico's official state fruit and vegetable becomes its unofficial state scent as the intoxicating aroma of roasting chile peppers fills the early autumn air. 

From late summer to the end of October, New Mexico goes a little pepper crazy. And why not? It's the state's number one crop, according to Danise Coon, program coordinator at the Chile Pepper Institute at New Mexico State University in Las Cruces. Peppers are also the heart and soul of the state's distinctive local cuisine, where the phrase du jour is "red or green?" continued

 

 

 

 

 

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Copyright © 2008 Julie Catalano