Mar, Aneta, Kosuke (pictured), Christian, David, Nicole, Matt, Teri, Tomoe, Naoko (not pictured)/Thanksgiving, Brooklyn

Starters: hummus & veggies; roasted red pepper & white bean salad with feta; stuffed grape leaves; sundried tomatoes; mixed olives; Teri's homemade pickles (beets & garlic, rosemary radishes, and cauliflower with carrots); bread & crackers; stuffed ajicitos with cheese; mixed nuts.

Dinner: Stuffed portobellos with wild rice, spinach & goat cheese; vegan cranberry stuffing; raw vegan cranberry sauce with orange and candied pecans; roasted garlic, rosemary & parmesan mashed potatoes; vegan gravy; vegan baked sweet potatoes with coconut milk; roasted brussels sprouts, carrots, cauliflower, red pearl onions & corn; two-beet arugula salad with walnuts, apple & goat cheese; stuffed biscuits with roasted butternut squash, apples & currants; many beers (Japanese from Naoko & Tomoe and lambic from Aneta & Kosuke); many wines (including a Spanish one from Mar & David)

Dessert: Nicole's pumpkin bread & brownies; Matt's chocolate pecan pie & pumpkin pie; vanilla ice cream & espresso gelato; fruit plate (rasberries, blackberries, strawberries, apples); 4 types of Bovetti chocolates (ginger, pistachio, mint & cocoa bean); coffee; Baileys; Lagavulin single-malt scotch.

Music: Christian

Luisa/Guatemala

ed. note - Luisa has not responded to inquiries regarding what exactly this is, (should I be worried?) but I did a little research on Wikipedia:

"Fiambre is a traditional food from Guatemala that is eaten on November 1st and 2nd. Guatemala, like many other Catholic countries, celebrates the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.

Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead. As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad. Ingredients usually include numerous cold cuts and sausages, pickled baby-corn and onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even brussels sprouts or shrimp.

This dish varies from family to family, recipes traditionally passed on to younger generations. Because of this, on the Day of The Dead, it is customary to share your fiambre with other families and relatives.

Some variances are:

• Fiambre rojo (with beets)
• Fiambre blanco (no beets)
• Fiambre desarmado (traditional of the department of Jalapa)
• Fiambre verde (no cold cuts, vegetarian)"

Eveena/Cancun, Mexico

DIY Tortilla soup!! YUM :)

Craig/Tokyo, Japan

murakami ＆ pizza, originally uploaded by tokyocraiger.

"murakami & pizza"

pink and perke/new york, ny

11.20.07, originally uploaded by perke.

"saffron risotto with shrimp and champagne... could use some champagne glasses. the waft of gas you get hit by drinking from this could kill...still alive."

Matt/Brooklyn, NY

my pancake, including pancake, strawberry, blueberry and peach.

Tao Lin/Brooklyn, NY

*ALL ORGANIC INGREDIENTS*

Spelt soba noodles
Cold-pressed olive oil
Yellow onion
Broccoli
Sea salt
Nori sheets
Ginger

[You can find more of what Tao Lin is eating here.]

Sam/On the Campaign Trail, USA

Want to know what a union-side lawyer doing election protection eats for lunch on election day? Check it out.

Here's a still life I just did here in my hotel room in Denver. I eat this every day pretty much first thing, except for the button which probably wouldn't go down too well!




It's the "Meatless Millie" sandwich from Fatheads in Pittsburgh. Fatheads was awesome, amazing beer and good sandwiches. The Meatless Millie actually has real pierogies on it!

Barbara (not pictured), Suzanne, Neil, Nicole, Mar, Lorrie, Teri (not pictured)/Catskills, NY

Homemade veggie chili with cheese, roasted potatoes & carrots, and corn chips. For dessert: homemade banana bread and red velvet cupcakes.

pink and perke/new york, ny

Spam, apple, lettuce, tomato and Kewpie (Japanese mayonnaise) sandwich - lunch

Matt/Brooklyn, NY

A New Year's jambalaya with smoked tofu and black-eyed peas, cornbread, collard greens and something else.

Chiaki/Osaka, Japan

, originally uploaded by What Are We Eating?.
kimuchi fried rice
this is my last food in india@new delhi
I thought about my journey when I ate this fried rice.
my memorial food..... ah! I miss india!

Teri/Brooklyn, NY

, originally uploaded by What Are We Eating?.

Dan/Richfield, MN

, originally uploaded by What Are We Eating?.

2 fried eggs, sunny side up, runny yolk, on whole wheat toast, & whole wheat toast with strawberry jam, coffee with coffeemate creamer.

Mark/Somewhere in Australia?

, originally uploaded by What Are We Eating?

This is what my flatmate was eating in Australia for dinner the other nite.
Mmmmm delish!

Rebecca Conroy/Brooklyn, NY

, originally uploaded by What Are We Eating?.

Rebecca Conroy is downing a large capful of her latest obsession- dark green liquid minerals! For the perfect summer early dinner treat, or just some "middle of the day" nourishment, anyone can begin to fall in love with liquid minerals! Here she is in upstate New York getting her fill.

Rachel/St. Paul, MN

, originally uploaded by What Are We Eating?.

We went to the State Fair on Friday and I was planning on taking a picture of our pronto pups and/or cheese curds, but I completely forgot. So you're stuck with pizza.

Hiro/Batavia, NY

, originally uploaded by What Are We Eating?.

This is my sister and her future husband. They are getting married next year. This pic was taken August 6th (sister's birthday & 61st anniversary of Hiroshima atomic bomb).

Jake, Addie, Drew, Jessie/Richfield, MN

, originally uploaded by What Are We Eating?.

Dad took a picture of the daycare kids eating popcicles outside on the slide and they would really like to see their picture on the internet foodblog. Dad told them that Grant's picture got on and they wanted to be on. So could you put that picture on for the kids. Thanks. Love Mom.

Matt/Brooklyn, NY

, originally uploaded by What Are We Eating?.

We found a Japanese restaurant in the Village that was perfect for a late Sunday afternoon.

Potato croquettes with shitake mushroom, cod dipped in egg and sauteed- with potato salad, white rice, Asahi beer.

After the meal I was lost in memories of biking around Osaka in the summertime. Much of my biking was to and from the restaurants of our friends, like Sorairo, 47, and Jukkai. I would gladly bike from NYC to Japan for another taste.