We’ve always believed that bloggers are making the world a better place by expressing their opinions. And of course food bloggers are out there making the world more delicious one dish at a time. But Erin of Erin’s Kitchen takes it one step further. When she’s not merging the bounty of California produce with the exotic flavors of North Africa and the Middle East, she is actually saving the world. Can peace be found in a bottle of pomegranate syrup? We’re certain Erin will find a way. And we’re grateful to her for taking a break from the very time-consuming business of superheroism to talk tagines.

When you’re not exalting in all things edible in SoCal, what do you do?
I attempt to save the world as the Political Director for California Peace Action.  Obviously, I’ve got plenty of work to keep me busy.
 
Where do you draw your inspiration from?
Anywhere and everywhere.  I love to explore ethnic markets in Los Angeles — within a 5 mile radius of my apartment, I can visit Thai, Indian, Armenian, Korean, Greek and Mexican groceries.  A stroll through the Hollywood Farmers’ Market on Sundays always sparks a million different thoughts — if I ever move away from CA it’s the produce I’ll miss the most.  My quest to eat locally came from reading both Michael Pollan’s Omnivore’s Dilemma and Angelo Pelligrini’s The Unprejudiced Palate.  Of course, other food blogs are an unending source of awe-inspiring ideas as well (seriously — what some folks pull off on a weekly basis — it’s ridiculous!).  
 
I’m in love with your list of Moroccan/North African cooking materials — not least because we both have the red Le Creuset tagine. What got you interested in Moroccan food?
My first experience with Moroccan/Middle Eastern cooking came about through two cooking classes I took — one used harissa in a vinagraitte, the other included pomegranate syrup in a sauce for pork. I love the depth of flavor and the earthy-smoky-fruity-spiceness you find in so many recipes.  I’ve become obsessed with the condiments and spices of these cuisines—recently I’ve made charmoula, muhammara and za’atar.

What kind of shopper are you? For example, do you shop with intent, only shopping for what you set out for, or are you more of a browser/impulse buyer?
When it comes to food and cooking, both.  If I’ve got a menu I’m planning, I always make a list.  Otherwise, I’ll let myself explore the market or store and pick whatever looks good or intriguing, without a specific dish in mind.  Then, I go home and scour my cookbooks, mags and favorite blogs for some ideas.

How can ThisNext make the world a better place?
By connecting real people who have similar interests—I’m much more likely to want to buy a kitchen tool that a fellow cook recommends than something that just looks pretty in the Williams-Sonoma catalog.

Where is your favorite place to shop?
Surfas  Restaurant Supply in Los Angeles.  It’s open to the public and has every gourmet item you could ask for at great prices.  Bags of ham hock pieces for flavoring soup, rice and legumes of all stripes, the best chocolates, and fat from any animal you can imagine.

Seen anything on ThisNext you absolutely must have?
Yes — the Cuisinart Ice Cream Maker.  It’s always summer in LA!

Funny, I have that and never use it. Then again, it’s never summer in San Francisco.

What’s for dinner?
Brownies with chili powder and cinnamon that just came out of the oven.  Followed by some (embarassing admission) Trader Joe’s gnocchi, tossed with (somewhat redeeming me for the store-bought gnocchi) homemade pesto.