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Leena Trivedi-Grenier

Food, Culture and Parent Writer

San Francisco Bay Area

Leena Trivedi-Grenier

Freelance writer focusing on food, culture, race and parenting. Obsessive Canner. Occasional Rapper. (Image by Todd Parsons)

Featured

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On A Hot Day, Indians Love To Sip A Spicy Soda That's A Bit Funky, Too

It was a warm January day in Vadodara, in western India, when my aunt, Apeksha Kaki, announced that we were going to a soda shop. This was my first time visiting extended family in India, and I was eager to try local foods and drinks. So, I was a bit disappointed at the mention of soda. "What kind of soda, Kaki?"
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Non-alcoholic Spring Beverages

Don’t you think spring should be the official start of the new year? Think about it: The snow has melted and things are starting to grow again (Flowers! Berries!). It’s like the world is waking up after a long winter hibernation. What better way to knock the hibernation dust off than with some seasonal mocktails?
Avocados From Mexico- Content Writing Link to Story
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Why Chefs Are Turning the Spotlight on Chamoy

If one flavor could encapsulate Mexico in a bite, it would be chamoy. Chamoy, which comes as a dried fruit, candy, and sauce, is a salted pickled sour fruit (traditionally made from ume plums, which are really sour apricots) that’s spiked with chiles. “Anything that has all the flavors at once — sweet, sour, salty, spicy, and a little umami — that’s where Mexico loves to live, whether it is tamarind, mole, or chamoy,” says chef Barbara Sibley of New York City’s La Palapa.
Eater National Link to Story
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How Ken Albala is reinventing noodle soup bowl by bowl

Which was technically true: He had never made a gumbo-esque soup with okra, corn and tomato noodles. But on its own, spontaneity couldn’t account for how the man had gone from never having eaten instant ramen 2½ years ago to making more than 250 different kinds of noodle soup from scratch, for fun.
San Francisco Chronicle Link to Story
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Spiced Pickled Cherries Recipe

Comestible Journal (Issue 2) Link to Story
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April Fools’ Day: Man Grows 52-lb Avocado!

Juan Miguel Reyes grows avocados the size of small children. From his humble avocado farm in Tequila, Jalisco, Mexico, this farmer says he has cracked the code for making an avocado large enough to feed a small village. This year, three of his trees each grew fruit that weighed between 25 and 52 pounds.
Avocados From Mexico- Content Writing Link to Story
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The Colonization of Chai

Around the world, masala chai is considered one of the symbols of Indian cuisine. It is for me: I grew up watching my grandmother Motiben make masala chai several times a day. The process felt so steeped in tradition: the order she added the ingredients, the bhajans, or Hindu prayers, she would chant while it simmered, beautiful and hypnotic-sounding.
Extra Crispy Link to Story
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Chamoy Is Mexico's Flavor Fiesta Condiment, Courtesy Of China

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Motiben’s Chai

For most of my childhood, my Indian grandmother was an enigma to me. Everyone called her Motiben, or “big sister” in Gujarati, her language that I didn’t speak. This tiny frail woman in a white sari didn’t walk so much as shuffle, like an Indian version of ET. She didn’t eat meat, and she liked to have the same schedule every day, rituals that she performed without fail.
Spoonful Magazine Link to Story
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Homemade Holiday Decoration to Make with the Family

With the holidays coming up (and there quite a few, including Christmas, Hanukkah, and Kwanzaa), there’s so much for kids to be excited about: presents, candy, at least three kinds of pie, and, of course, presents. Kids’ energy levels can seem through the roof, but you can harness that frenetic excitement and channel it into something positive with a family holiday craft project.
Avocados From Mexico- Content Writing Link to Story
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As a child, I ran from my Indian heritage. Now I’m cooking my way back to it.

Leena Trivedi-Grenier has always been a foodie, but it took her time to appreciate her family’s Southeast Asian food culture. Now, she’s trying to instill that appreciation in her daughter. (Kevin D. Wong/The Washington Post) Whenever my aunt called for me, it meant only one thing: Eat this. It wasn’t.
The Washington Post Link to Story
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Hindu Food Restrictions

The Sage Encyclopedia of Food Issues Link to Story

About

Leena Trivedi-Grenier

I'm a Bay Area writer & journalist focusing on food, culture, travel, parenting and race. I've written for Civil Eats, Chow, The Sage Encyclopedia of Food Issues, The Oxford Encyclopedia of Food and Drink in American (2nd Edition), and many others. I have an M.A. in gastronomy from The University of Adelaide/Le Cordon Bleu., a B.A. in speech communications from Bradley University, and an A.A.S. in culinary arts from Joliet Junior College.

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www.leenaeats.com

Skills

  • Parenting
  • Race
  • Food
  • Culture
  • Writer
  • Journalist
  • Essayist
  • Restaurant Criticism
  • Recipe writing