Leena Trivedi-Grenier

Food, Culture and Parent Writer

San Francisco Bay Area

Leena Trivedi-Grenier

Freelance writer focusing on food, culture, race and parenting. Obsessive Canner. Occasional Rapper. (Image by Todd Parsons)



This Japanese Tool Majorly Upped My Ginger Game

theKitchn Link to Story

Taste Salty, Funky Indian Masala Soda. Then Add Whiskey.

food52 Link to Story

For Brazilians, Saturdays are for feijoada

Lustosa is a Brazilian single mom in El Cerrito who runs her own day care, and is active in politics and her community. She has a fiance, and barely has time to cook a pot of feijoada (fey-zhoo-AH-dah), the slow-cooked black bean stew that is the national dish of Brazil. That’s why feijoada is considered a Saturday dish; it takes so long to make that restaurants in Brazil serve it only on Saturdays.
San Francisco Chronicle Link to Story

The Secret’s in the Antacid

Khaman dhokla, a fermented chickpea cake from Gujarat, is India’s great blank-canvas dish. I noticed them out of the corner of my eye while in line at Vik’s Chaat in Berkeley, California: yellow sponge cakes topped with black mustard seeds, chopped cilantro, and coconut. Khaman dhokla! I remembered, as a kid, sneaking into the kitchen while my aunts, Lila Kaki and Rajni Kaki, were setting up dinner.
Taste Cooking Link to Story

Scoop dreams: How Funn Fisher opened a Thai gelato shop in Berkeley

When I showed up at her shop, Secret Scoop Thai Gelato in Berkeley, she was testing new sorbet recipes. There was a blackberry with Singha, the Thai beer whose flavor reminded her of an ice cream shop in Bangkok that served alcohol-flavored ice cream. Then there was mango with Tajin, the Mexican chile-lime salt.
San Francisco Chronicle Link to Story

Your Favorite Indian Takeout was Invented by a Refugee Fleeing Pakistan

As a half-Indian kid growing up in the Chicago suburbs, butter chicken was my jam. When my family went to an Indian restaurant, I would go straight for the dish—it felt like the most approachable food on the menu (just roasted chicken in a vaguely Indian-tasting tomato cream sauce), and I knew that it wouldn't burn my taste buds off.
Munchies Link to Story

Bay Area chef circles back to childhood with Iranian breads

“This is called panje kesh, an Iranian technique to shape the dough with fingers,” he tells me. It’s ready when it becomes a large, thin oval, an expanse of dough hills and valleys from the pressure of his hand. His bear claw pats on a glaze made of milk, yogurt, turmeric and olive oil, and he then sprinkles the top with poppy seeds, dried nettles and dried wild garlic.
San Francisco Chronicle Link to Story

FarmFan App Texts You About What’s Fresh and Where to Find It

An innovative app strengthens the farmer-consumer connection. “The idea is to turn occasional browsers into regular shoppers by incentivizing repeat business,” explains Simon Huntley, the 33-year-old computer-programer son of sheep farmers in Pennsylvania. Most folks who grow up on unprofitable farms turn away from the family business.
Modern Farmer Link to Story

On A Hot Day, Indians Love To Sip A Spicy Soda That's A Bit Funky, Too

It was a warm January day in Vadodara, in western India, when my aunt, Apeksha Kaki, announced that we were going to a soda shop. This was my first time visiting extended family in India, and I was eager to try local foods and drinks. So, I was a bit disappointed at the mention of soda. "What kind of soda, Kaki?"

Non-alcoholic Spring Beverages

Don’t you think spring should be the official start of the new year? Think about it: The snow has melted and things are starting to grow again (Flowers! Berries!). It’s like the world is waking up after a long winter hibernation. What better way to knock the hibernation dust off than with some seasonal mocktails?
Avocados From Mexico- Content Writing Link to Story

Why Chefs Are Turning the Spotlight on Chamoy

If one flavor could encapsulate Mexico in a bite, it would be chamoy. Chamoy, which comes as a dried fruit, candy, and sauce, is a salted pickled sour fruit (traditionally made from ume plums, which are really sour apricots) that’s spiked with chiles. “Anything that has all the flavors at once — sweet, sour, salty, spicy, and a little umami — that’s where Mexico loves to live, whether it is tamarind, mole, or chamoy,” says chef Barbara Sibley of New York City’s La Palapa.
Eater National Link to Story

How Ken Albala is reinventing noodle soup bowl by bowl

Which was technically true: He had never made a gumbo-esque soup with okra, corn and tomato noodles. But on its own, spontaneity couldn’t account for how the man had gone from never having eaten instant ramen 2½ years ago to making more than 250 different kinds of noodle soup from scratch, for fun.
San Francisco Chronicle Link to Story


Leena Trivedi-Grenier

I'm a Bay Area writer & journalist focusing on food, culture, travel, parenting and race. I've written for Civil Eats, Chow, The Sage Encyclopedia of Food Issues, The Oxford Encyclopedia of Food and Drink in American (2nd Edition), and many others. I have an M.A. in gastronomy from The University of Adelaide/Le Cordon Bleu., a B.A. in speech communications from Bradley University, and an A.A.S. in culinary arts from Joliet Junior College.



  • Parenting
  • Race
  • Food
  • Culture
  • Writer
  • Journalist
  • Essayist
  • Restaurant Criticism
  • Recipe writing