My favorite napkin fold, whether to welcome guests or thank a restaurant server.
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They hearken to history as well as to what is most ethical, sustainable, real, and satisfying in our own lives today.
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Take note of farmers for whom farming is an intellectual, noble, and revolutionary vocation—as it was for many founding fathers of the United States.
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The menus for two recent parties hosted at my house.
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Use bright citrus rinds, juices, and oils to refresh your kitchen after cooking.
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A renowned épicerie from 1871 in Old Québec, Canada.
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Of nutritional depth versus genetic depletion inherent in our diets.
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Humankind, the crown of creation. Do we live like this is true? Do I? Do you?
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With modern convenience, we tend to think food is easy. But what if we still treated shopping a bit like foraging or farming, as if we relied on it?
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“…Everything in it tells of God.”
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In the United States it’s burritos with a mandatory half cup of vegetable or fruit, and in France it’s leek tart, veal cutlet with herb sauce, and Alpine cheese.
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Finding restaurants or menu items that suit deliberate and discerning eating practices—a few ideas.
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“Food knowledge” ebbing and flowing throughout history, and “food as medicine” as vital as ever.
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Sometimes farming and cooking are symbolic skills on food packages more than they are our daily reality.
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Proper table etiquette for children, as published in the year 1787 in Colonial America.
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Short tours, for reminiscence sake, of two kitchens that I have most loved: the one I designed with my mother, and the studio I had after culinary school.
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Starting with a clean kitchen, having dishes and linens that you love to use, and cleaning as you go, are great ways to never be overwhelmed with a pile of dishes.
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How should we think about certified organic food—and is it important? Consider these ten thoughts…
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Let’s look at the difference with a modern “Real Food” approach versus the traditional ways native to France.
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