Norwitz Notions

“Using masa harina [masa flour] is like making mashed potatoes from a box.” So says Karen Waikiki, owner of Primavera, the Sonoma company that makes masa, tortillas, and tamales from organic stoneground corn. And she has a point. Though the tortillas I made from masa harina were way better than the store-bought tortillas I’ve had […]

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A couple of months ago, I found myself at the Berkeley Farmer’s Market, by the Primavera Tortilla stand. Primavera is a Sonoma County-based company that makes their own masa (tortilla/tamale dough) from organic stoneground corn. The handmade tortillas looked good but were pricey (and the fancy flavored ones had dairy) so I bought a bag […]

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I make a lot of my food from scratch, but some things are just too difficult. There is a small subset of irreplaceable products…and when they’re gone, I panic. French Meadow Bakery’s gluten-free tortillas are in that category. I eat them about 5 days a week for lunch (as wraps/burritos). They have two: Healthy Hemp […]

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Another fabulous recipe by Monica of Foodlab, served at our recent Los Angeles Foodlab potluck. She writes: “The olive bread is just Pamela’s Amazing Wheat-Free Bread Mix, using the egg-free instructions, with the flax meal egg sub, and adding about 1/2 cup of oil-cured olives, very coarsely chopped. I used the bread maker instead of […]

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