Kale Stem Salt: An Attempt To Slow Down
One year ago, a Friday afternoon would find me finishing a school week. The weekend ahead of me was filled with delightful surprises, like a chestnut…
Seed & Sow Pop Up: Finding a Voice in a Plate
“This is my favorite part. It smells like breakfast,” John said as he peered up from the giant vat of boiling water soaked grain, gently stirring…
5 Steps to Tasting: Channeling your inner Ratatouille
I love the scene in Ratatouille when Remy tries to show his brother Emile how to “taste”. He pairs the cheese with the grape, and at first…
Time, Eggs, and Coming Home
There were times at the Nordic Food Lab when we didn’t have quite enough for staff lunch. They were the moments in between CSA pick-ups when…
Family Meal with a side of “Why?”
I forget to sprinkle nutmeg in my ragu. Outside of carrot cake, I reserve carrots for anything but dessert. When I think of parsnips there are…
Always Say Yes to the Fat Ox
One year. Out of my comfort zone, away from husband, learning, growing, and filling my memory bank. One year. One month left. As I enter this…
What’s On My Brain…
What is it about eating brain that causes such visceral reactions in some people? There are cultures where scooping up a bowl of brain is natural.…
Life on the Boat
Slowly one by one, we lift our heads. Pulling ourselves away from whatever research paper has captivated us. It is that time of day. The two…
A Desert Rat in Rain
I know I normally write about food or life as chef’s wife but I couldn’t let this one go by without sharing it. I am in Copenhagen for…
Just One Year
It is amazing what can take place in a year. The Red Sox can win the World Series. The USDA can lift a 50 year ban…
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