Curiosity and Necessity: Reflections on Eating and Chef Ido by Matthew Yeager How much consciousness ought to be given to eating? The opening and…
Gursha by Marissa Landrigan On one of the first nights I lived in Washington, D.C., my new roommate sat me down with a map…
My relationship with food has changed a lot throughout the years. I went from being the child in the 70’s in Brooklyn of my…
I have an anxious and highly ambivalent relationship with food. This is informed by a thoroughly demoralizing struggle with digestive disease dating back to…
Ombreglio di Brancoli by Suzanne Parker So I have traveled to a place where I can’t speak the language though it is not an…
Tasting by Suzanne Parker We were going to try the wines of Chianti. To do this, we had rented a car and driven up…
Consider the Lobster. © Anna Cypra Oliver 2014. Oil on canvas 18″x20″. Stan’s Madeleine By Anna Cypra Oliver Haut-cuisine extravaganzas like Plaza-Athéneé Lobster Soufflé…
by Sean Singer 1. Readers should be producers of the meanings of texts, and not merely consumers of texts. When you cook the food…
by Nikki Burst It would seem that being both a poet and a writer of a food blog would make it easy for me…