The incredibly effective local non-profit Food Forward is launching a new hands on workshop series. Following on the heels of their successful Can It! Academy the Foodsteader workshops will be lead by local experts who know their stuff and who live to pay it forward in the most direct way, by ...read more
How do you describe an experience you'll remember the rest of your life? With great difficulty. My ten day trip to North Carolina was so dense with experience that I have to break it up into manageable parts. First up is at look at the John C. Campbell Folk School where ...read more
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, a legacy of majoring in ...read more
I use a lot of vinegar. In particular aged red wine vinegar. I love its layered, complex, tart, winey flavor. If you’ve had my Forte Dressing during the Angeli years you understand why. It used to be fairly easy to find good vinegar even though you have to pay a bit more ...read more
Are you an Umami freak? A Dashi aficianado? A lover of Katsuobushi? Don't understand any of these words, really but wish you did? Learn from Kanbutsu Maestra (master of preserved foods) Mamiko Niashiyama owner of Yakicho Honten in Japan, a shop specializing in these ancient fundamental Japanese foods for 276 years. ...read more