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An Update From The Gjelina Team
Thank you.
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Gjournals

August 2022

Henry’s Favorite Wine (These Days)
This Time It’s Personal
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Henry Beylin
What’s in Our Basket
"I decided on making a ragout; I love the way it makes the house smell... it doesn’t get much more comforting for me than that."
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Nina Subhas
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Cherry Tomato Confit
From our cookbook, Gjelina: Cooking From Venice, California
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Henry’s Favorite Wine (These Days)
Looking Back to See Ahead
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Henry Beylin
A Day in the Life of Isabel Hernandez in San Bartolomé Quialana, Mexico
Conversation between Shelley Kleyn Armistead and Isabel Hernandez, translated by Santiago Reyes Kalfopulos.
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Gjournals
2
Gjelina Group Goes to the Market: Building Communities with Intention
“Our connection to food is more important now than ever. So is our appreciation of the people who feed us.”
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Gjournals
Family Meal: CJ’s Pasta “Fazool” aka Pasta e Fagioli
“Food is the blood of our family. It’s our love language; a common ground."
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Leigh Patterson

July 2022

What's In Our Basket: Chocolate
"My favorite way to experience dark chocolate is to unwrap a bunch and try them all side by side so I can taste the differences."
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Nina Subhas
Gjusta Flower Shop Spotlight: Dahlias
A conversation between Susannah Liguori and Ibby Anda
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Gjournals
It’s a Beautiful Day in the Neighborhood
How our team does Venice.
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Gjournals
1
Gjelina Group Goes to the Market: Eli's Bees Candy Pollen
"Pollen usually has this chalky, kinda bland-but-a-little-sweet taste. The pollen we are harvesting... it's almost like candy."
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Gjournals
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