Nana Miyoshi, Foodie (June 26, 2025)

From left to right: Phyllo dough used to make baklava, a Greek dessert using honey.  Notice how thin phyllo dough is—almost like paper; a very simple recipe for Spanakopita, or spinach pie; information about hearts of palm; a great salad recipe using palmito.

To all of you who read my blog regularly, it no secret I am a great lover of food, or a foodie.  I enjoy finding out about both new foods and new recipes, and never tire of making new discoveries.

I suppose if I had to make a connection between food and music I would have to say that finding great new food is like discovering a great new work by a composer. There are certain things that are familiar in relation to what I know already, but what I don’t know makes me eager to expand my horizons to learn even more.

Today proved a perfect day of discovery, as Mr. Buono took me and my mother to Maywood Market, which seems to have just about everything.  

My first discovery of the day was a Greek food called spanakopita, which is a Greek pie made from spinach and a special dough called phyllo.  The dough, made from flour, water, and a bit of butter, is known for being paper thin and used in many recipes. You can see just how thin it is in the videos.

The second discovery was a new food for me, known as palmito or hearts of palm, which is actually the edible core of palm trees.  They work well in a lot of recipes, and can be grilled or eaten raw, and are used by some vegetarians as a substitute for meat!  Please see the last two videos.

Every day, whether it’s about food or life, there is something new and wonderful to learn!