My first blood sausage was in Alsace, in a cellar restaurant, a sort of medieval cave with a warped stone floor and walls. Months…
The Shame of Health “Let’s just get rid of it. Let’s just take the whole thing out.” “I don’t want to remove any body…
I spent my first 9 months marinating in the spicy, Korean blood that circulated through my mother’s womb. She ate a lot of kimchee…
Last year I ate a ghost pepper. It was hot. I can’t really complain, because I knew it was a mistake at the…
In Ithaca, New York, where I spend most summers and holidays, one can pick from among several Community Supported Agriculture projects. You pay in…
Early summer before I turned nine, my father took me to the edge of our property in rural Washington State and positioned a…
I’ll be the first to admit it: I love foods that are ethically indefensible. I love fois gras. I will eat a full plate…
When I was a child, I watched my grandmother gently press black dough between her fingers, forming miniature dogs, pandas, and bunnies. Swiftly,…
I was four-years-old when I killed a turtle. Paw Paw wanted to make soup. “It will make Hing Hing strong,” my maternal grandmother said…