There’s a big financial crisis pillaging through the poor, run down viking villages of Denmark. It’s the revisiting ghost from 2008.

Even though we’re still doing better than many of the South European countries, a lot of people are being laid off work and therefore no one’s shopping. At all.

All my self-employed friends who own stores are
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Brownies come many a kind — I like these particular ones because they’re very light and discrete in flavour which means you can eat the whole cake and not feel overstuffed (even though you most certainly will be).

To me, brownies should be heavy, soggy, small bricks of chocolate. This is a recipe I’ve been playing around
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Photos by Travis LoDolce.

The history of chocolate-making in the Bay Area runs deep. Ghiradelli, Scharffen Berger, and Guittard are some of the big names in chocolate that started here, and the community of smaller, more artisinal chocolatiers continues to grow. Clearly, San Francisco is a place for chocolate-lovers; and for the die-hards, a
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My first introduction to TCHO chocolates was in 2007, working in New York City. My friend Fumiko, who worked closely with Silicon Valley techie innovators, handed me a bar and told me that it was the next big thing in chocolate.

She was right.

Started by the founders of Wired magazine, TCHO is
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I really wanted to do a special Christmassey cocktail for you all but in the end I couldn’t really get my mental mojo into it– sorry, folks. Don’t get me wrong, I’ve always enjoyed the special feeling the season invokes despite being an avowed atheist.
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This weekend two designer friends Louise Gaarmann, Tina Ratzer and I threw a “julestue” (directly translated: “christmas livingroom”) which is sort of a Christmas market with things to buy and stuff to snack on– but in my apartment and not in a local
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I love food with personality. And I have the feeling it loves me back– especially in Japan.

Working as a character designer, I’m a junkie for Japanese packaging which more than usual sports a happy face, a friendly helper or just an enormous surplus of humour and fun which we boring, sad people
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People have mentioned to me that they want more of an “editorial voice” from this blog. I’m a serious Twitteraholic, so ya’ll can find me there anytime for some rude and crude remarks in 140 characters or less. But I’ll do a “Letter from the Editor” once
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PREQUEL

The Good: Ode to Jean-George’s Chocolate Molten Cake The Bad: Domino’s Lava Crunch Crapcakes

Despite the occasional subpar specimen (Domino, I’m looking at you), my love of warm chocolate cake continues
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PREQUELThe Good: Ode to JG’s Molten Chocolate Cake, Pt. I

I should’ve known that the whole thing was a bad idea, but curiosity got the better of me yet again. I had been mesmerized by the omnipresent Domino’s
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