Truffles and Popcorn

I haven't written in a month, which also means I haven't ridden in a month, or maybe more.

Listening to the steady hard rain outside gives me a chill and makes me long for the days of sun and riding. But with weather like this, I'm more likely inside, eating.

The last two days there was a lot of that. I went to the Fancy Food Show at the Moscone Center in Downtown San Francisco. Two huge pavilions of cheeses, chocolates, coffee, tea, and yes, lots of popcorn and even more truffles.

I went with my friend and fellow foodie, Renee, and everywhere we turned we were inhaling the heady scent of black truffles. There was truffle salt, truffle cheese, even truffles paired with sweets-- not my favorite. Then there was the truffle popcorn. It was absolutely delicious, and the kettle corn and the plain popcorn. Then there were the olive oil and rosemary potato chips.

And more cheese, and green tea and walnut oil ice cream. And fresh anchovies and smoked trout.

It was a feast for the eyes as well as the stomach. Beautiful tea displays and chefs thinly slicing aged pork.

We tasted numerous salts, olive oils and vinegars. We collected brochures and business cards.

We spoke to people from Italy, Australia, Russia and Renee's home, South Africa. Companies from around the world displayed their wares and were all too happy to answer questions.

And I had at least four espressos each day.

There was at least one company whose main business was giving back, and I, of course gravitated to them. They were young t-shirted guys who represented Project 7-- www.project7.com They sell a variety of products including bottled water, mints and gum, and 50 percent of their profits go to seven different causes, including hunger, homelessness, peace, environmental issues, and "my" cause, health. They are small, their donations are not huge, but they are doing good.

We ran into them near the end of our second day at the show, and I left feeling hopeful, if not bloated from too much of too many good things.

But I did leave inspired to continue to explore new foods and get more creative in the kitchen.

And I also left inspired to get back on the bike if I want to keep exploring new food.