Have you ever heard the podcast The Sporkful with Dan Pashman out of WNYC? He's a wingnut, always covering the food angle from some wacked out unexpected place. So I was pretty stoked (as in fired up) when he asked if I'd like to have
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Languages and cooking. They're totally related for me. And I'm pretty sure I love them equally. Just as a couple of spices and a few vegetables can reveal a flavor palate, so the subtleties of language reveal a cultures insides. I'm pretty fluent in Italian,
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Getting ready to teach a Pie Camp with Barbara Swell at the John C. Campbell Folk School in Brasstown, NC means I've been playing with dough. This weekend it was the UK Hot Water Dough traditionally used for meat pies. It's a sturdy dough meant to
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The pizza crawl continues. This time to the street of fabulousness otherwise known as Abbott Kinney in Venice. If I lived in Venice I would eat at GTA everyday. For breakfast I'd rotate between the Egg Sandwich, the Chia Pudding (don't laugh, it's so good), and the
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As I've said before I'm a sucker for a good story so imagine my intrigue when I saw that Eater and the Southern Foodways Alliance are partnering up on a docu-series. First up is this gorgeous look at one Mennonnite farmer's sorghum operation in Tennessee
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