Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly great to deeply humbling. Testing, repetition, and a lot of paying attention slowly improved my approach. This past year, I’ve been lucky to work...
This past week on Feb. 12th I headed to Brooklyn’s Museum of Food and Drink to hear Karima Moyer-Nocchi, a food writer who we interviewed a few years ago. I went to hear her talk about her latest book, The Epic History of Macaroni and Cheese. It turned out I...
Seventeen years ago we entered Saul Zabar’s office and he spoke to us. Nacht gut Saul! Saul Zabar Who hasn’t heard of Zabars? Theshop that sells food from around the world: smoked fish, caviar, cheeseand… nothing but wonderful stuff! After...
Coffee is my elixir, so when my loyal espresso machine died I was shattered. Do I get it repaired? Some machines have warranties. Not my re-machined model. Time to buy a new replacement, in this case a smaller version (sans grinder attachment), ...
Pizza is probably the world’s most popular food. Becoming a paid “pizzaiolo” only came recently due to a change in jobs. At my last workplace for a private member’s club, I experimented with pizzas as a passion, baking pies for staff meals and...
