Category Archives: regional

Farm to Fork in Montgomery County

We’re dining this weekend from Farm to Fork with the Montgomery Countryside Alliance–celebrating and savoring the full and delicious menu of food produced on the 93,000 acres of Montgomery County’s Agricultural Reserve–a deeply diverse and beautiful place created in a … Continue reading

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Savor the South–Ham

Carve a ham as if you were shaving the face of a friend. Henri Charpentier For a Yankee like me, there is a mystique surrounding Southern ham. Are they all cured and smoked and salty? Do you soak it and … Continue reading

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Sicily, the Cookbook

It is impossible to describe the degrees of yellow from the most candent cadmium to ochre, from discoloured ivory to lemon bronze. The air was full of wisps of straw and the heat beat upon us as if from some … Continue reading

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Savor the South–Corn

A light wind swept over the corn, and all nature laughed in the sunshine. Anne Bronte Corn has to be among the most American of foods. Corn is woven through Mayan mythology–marking calendar dates and shaping origin stories.¬†English¬†settlers called the … Continue reading

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Southern Food and Civil Rights, Feeding the Revolution

An army travels on its stomach, and a revolution needs to be sustained–with commitment and with food. In this book Opie recounts the tale of the Atlanta, Georgia caterer who fed the bus boycotters and their families, but he also … Continue reading

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Rio de Janeiro, A Food Biography

I love the idea of looking at a city through its food–revealing of people, geography, economy, and culture. And this books goes beyond what you think you know about Rio’s food culture, linking it to the city’s extraordinary setting and … Continue reading

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A Culinary Education

(Many, many) thanks to Latam Airlines, I was gifted with two tickets to Lima, Peru, and used the trip as an opportunity to eat. Yes, we visited museums, no we didn’t go to Machu Pichu, but we did eat. Ceviche … Continue reading

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