We love MediaNews food staffer Jolene Thym’s no-nonsense style, even when she reveals more than she should. In today’s Oakland Trib/CoCo Times cover story, Thym gets to the bottom of floppy silicone bakeware. The author gets opinions from a couple of professional bakers, but at some point, well — she just runs out of time. “Facing a story deadline and still wondering why people would add this kind of bakeware to their kitchen at all,” she writes, “I decided it was time to stop playing around with this silicone ware.” Thym whips up some brownies and muffins and calls it a day. Bless her brutally honest heart: 1,300 words into it, she just loses patience with the whole damn story. That’s funny — so did we.
Oy! The Epiphany AlreadyStacy Finz’s Passover piece on macaroons in the Chron may stray from kosher, but it leads right to what have to be among the planet’s best confections: the almond macaroons from Berkeley’s Phoenix Pastificio. Vaguely star-shaped and less fiercely sugary than most, Phoenix’s Sicilian-style cookies have stoked more than one almond-scented epiphany. Get ‘em at the Berkeley farmers’ markets, and sometimes from the pastry case at 900 Grayson.