In honor of my relatively new-found love of figs (which drove me to sneak to the backyard at a party to gather figs), I’m excited at the new address for this blog: nuttyfig.com.

Why nuttyfig?

Well, is there anything better then lightly toasted walnuts smashed into a nearly dry fig? Simple, lovingly produced ingredients crafted into the best foods on earth. That’s what this blog is about. The symbolic fig perfectly expresses the passion I exude for good food. And my nuttiness for nuts – hazel, walnuts, pecans, almonds, cashews, macs, etc etc etc

NPR recently wrote and podcasted a nice article Perfection Is A Fresh Fig, along with a few good recipes. It reports that sales of fresh figs have increased by 30 percent each year for the past five years!

If you hated figs growing up as I did, try some not-too-dry figs with cheese, nuts, and/or chocolate. Maybe you’ll find you’re a fig nut too!

The answer is “Yes!”

In pondering my fun and unusual food experiences of recent years, I remembered this incredible story delicious indulgences and synchronicity.

Read about it in my other blog, along with another “there are no accidents” artisan pastry story.

June is holding this unadvertised event alongside Slow Food Nation, which will be in San Francisco.

Other local artisan food makers such as Andante Dairy and others will be there for tasting jams coupled with complementary delicacies.

June Taylor’s “Still-Room” (where you can also take hands-on preserving classes) and shop are at 2207 4th St, Berkeley 94710, 510-528-2236