ReMARKable Palate #54: Chef Wes Martin on Music, Food Styling, and working as a TV Chef Chef Wes Martin has taken an unorthodox path in the food business. From waiting tables while studying music in College, to writing cookbooks and styling food for photo shoots, Chef Wes has...
Eat Feed # 54: Portable FoodKavita Sreedar, founder of Annadaata, explains the philosophy behind her food delivery services and details the office lunches from north and south India that she provides around the Bay Area. Then, Yvonne Lockwood, the curator of Folklife in the Michigan Traditional Arts Program...
I've been spending some time in a figurative ivory tower as of late, preparing the draft of my essay for the upcoming anthology Food & Philosophy by Blackwell Publishing, which is part of a trilogy that also includes Beer & Philosophy and Wine & Philosophy. I'm honored to take part...
Congratulations to Lillie Belle Farms for receiving their official organic certification."After five years of re-building and re-planting their two acre farm with red raspberries, gold raspberries, strawberries, marionberries, boysenberries, and blueberries; Lillie Belle Farms was rewarded for their hard work by receiving their Organic certificates this month. No chemicals, herbicides...
I was perusing the aisles of Barnes & Noble yesterday, and found a little gem that I've decided to use in creating some of the content for my upcoming Bachelor's Boot Camp™ podcast and classes. Who better to consult on the topic of etiquette and service than Jeeves himself?...
CHIC podcast #35: Chef Jim DeWan on Food WritingChef Jim De Wan has written for many different publications and most recently writes for the Chicago Tribune on aspects of food. He was one of my students years ago and I find his style singular. He and I sat down...