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Arts & Entertainment

Time for Seed to Feed to Sprout

Seed to Feed will morph into a new column next week. Culinary Currents is the new name and it will focus on the ebb and flow of culinary trends and traditions on the Coastside.

Taking over the helm of the column has been a great pleasure. Discovering Pacifican’s connections to food and their traditions is something I hope to continue as Seed to Feed changes into something new.

Segovia-McGahan established a strong direction for the column when she created it in 2010, and I have tried to keep to the spirit of her intentions. As with all aspects of life, there comes a time for change and that time has come for Seed to Feed.

Starting next week, Seed to Feed will be known as Culinary Currents. Culinary Currents will follow the ebb and flow of culinary trends and traditions on the coastside. Broadening the scope of the column will allow me to provide a greater breadth of information and to cover the Coastside’s culinary path from a number of new angles.

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Continuing with the original focus of sharing the recipes and traditions of coastal residents will occupy one cornerstone of the new column. In addition, there will be three new elements.

First, I will add a restaurant recipe feature. I'll be contacting local dining establishments and giving their chefs an opportunity to share some secrets of dishes they are working on or old favorites. I also encourage Coastal Currents readers to contact me with requests for specific recipes and I will do my best to get the chefs to share.

Find out what's happening in Pacificawith free, real-time updates from Patch.

Second, seasonal ingredients and new products will be featured, providing information and recipes to expand your culinary knowledge and repertoire. It is my hope that readers will request topics and interact with Culinary Currents to create a dynamic that is informative and engaging.

Finally, features on entertaining and seasonal or holiday traditions will be interspersed to provide new ideas to the readers of Pacifica Patch for their own celebrations. Again, it is my sincere hope that readers of Culinary Currents will share and request topics so that the column becomes truly interactive and reader driven.

Please join me next week when Culinary Currents debuts with one of Surf Spot’s opening appetizers, Indonesian Hamachi Shooters. Chef Steven Long will be a part of the local food scene soon and he and I will show you how to make this simple and tasty appetizer which is perfect for entertaining.

In the meantime, dive in and start sending requests or ideas you would like to share to derek@knivesandfire.com.

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