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WritingsWhile my career as a writer has allowed me to explore a world of topics, I find that food and travel intrigue me most. Check this page each month as I add articles on practical travel information, amusing anecdotes and recipes from my travels. You can also check out my Hungry Passport blog for quick "bites" on various food related topics. Magazines & Newspapers"Dr. Luscious & Mr. Dried," in the summer issue of Edible Memphis, takes a look at the two personalities of the fig. Check out my story in the winter issue of Edible Memphis titled “Turn Over a New Leaf”. This piece will give you some good ideas for what to do with your greens, whether you planted them or they just up-and-volunteered in your garden. It includes a primer with a dozen different types of greens that are prolific during the cold months. “A Sure Cure” is the piece I wrote for Edible Memphis’ summer issue. It not only explores American country ham as breakfast staple but makes the point that it is our own version of the great European cured hams that include Italy’s prosciutto and Spain’s jamon. The debut issue of Edible Communities’ Edible Memphis includes an article I wrote titled “Dr. Strangeleaf or: How I Learned To Stop Complaining and Love the Kudzu.” The New York Times profiled Edible Communities in August, quoting my article on kudzu, and likening the growth of Edible’s magazines to that of kudzu! Read “How to Eat (and Read) Close to Home” to learn more about the Edible phenomenon. Edible Atlanta's and Edible Lowcountry’s version of the kudzu article included a recipe for kudzu blossom jelly. Those fragrant purple blossoms are available in the late summer, so if you have access to some, check out this recipe for capturing yet another summer flavor to enjoy year round. During Thanksgiving 2005, the Christian Science Monitor published an essay I wrote titled “We Cherish Each Stain On the Tablecloth,” which you’ll find here. While in culinary school, I made two trips to Italy, where I encountered wonderful food in abundance, including the Tuscan sweet treat, panforte. Afterward, I interned in the Los Angeles Times’ test kitchen, where I spent several weeks working with remarkable culinary writers and exploring different facets of culinary Los Angeles, including its wealth of farmers’ markets. While there, inspired by my experiences in both Italy and L.A., I developed a recipe for a Los Angeles panforte, which draws on the local bounty. It’s available at latimes.com.
Web Articles & RecipesA Lovely, Lingering Aftertaste St. Patrick's Day All Year Long How Do You Say “Boo!” in Gaelic? Irish Soda Bread Floats On Angels’ Wings
BooksCornbread Nation 4: The Best of Southern Food Writing, published by the Southern Foodways Alliance and the University of Georgia Press, is now in bookstores, and it features my essay “No Bones About It.” The book is chockfull of great musings on southern food and food culture, so why not pick up a copy? Travelers’ Tales publishes great books on travel. I don’t say this just because they’ve published several anecdotes of mine, but because they publish stories from lots of people, especially funny people, who dare to venture outside the familiarity of their homes and communities and meet life and the world face-to-face. You’ll find pieces I’ve written in three of their books, The Thong Also Rises (2005), What Color Is Your Jockstrap? (2006) and The World Is a Kitchen (2006).
© 2008, The Hungry Passport |
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