Maple: The sugar harvest

Posted on Mar 29, 2019
Maple: The sugar harvest

The first food. This is how I once heard a Vermont Public Radio guest expert, on sugaring, maybe, describe maple syrup years ago as I maneuvered the Outback down some unpaved Green Mountain back road on the way to who-knows-where. And that simple, pregnant phrase has stuck with me ever since. Long before the snowpack […]

Fermented turmeric: Pop for pain relief

Posted on Feb 17, 2015
Fermented turmeric: Pop for pain relief

Some things are a bit hippie, even for even me. This is one of them. But when ibuprofen becomes known as “vitamin I” in your house, it’s time to look at other ways to calm the joints and muscles we’ve been habitually riling up 3-5 times per week through our various athletic pursuits. ‘Cause old-ish […]

DIY fruit on the bottom

Posted on Jan 4, 2015
DIY fruit on the bottom

I’m the kind of woman who becomes a whirling dervish of organization on January 1. Christmas is over, it’s time to undecorate, my energy is restored from some good ass-sitting at Christmas, and damn – there’s usually a lot of extraneous shit and mung all over this house from our busiest work months of the […]

From kimmelweck to kimchi

Posted on Apr 14, 2014
From kimmelweck to kimchi

How immigrants and refugees continue to shape Buffalo’s foodscape  Like many former industrial cities in the northern United States, Buffalo’s food roots are deeply entrenched in the soils of other countries. Several of the dishes we now claim as this city’s signatures came here in the minds and hearts of first the Germans, who left […]

What’s in a name?

Posted on Mar 16, 2014
What’s in a name?

We don’t have leftovers. We have tapas, bento bowls, cold plates, and sampling menus. Sure, the ingredients are mostly small servings of “leftovers” that would be insufficient or strange as a full meal (four spears of asparagus, lunchmeat, half a can of cannellini beans, and a hardboiled egg, for instance). But when you look at […]

Grocery time machine: A 78-year-old circular

Posted on Jan 4, 2014
Grocery time machine: A 78-year-old circular

My mother-in-law recently found this newspaper circular from Danahy-Faxon grocery stores in Buffalo, NY. The date: August 6, 1936. The copy, illustrations, and prices: fascinating. From what I could find, the 130 Buffalo-area Danahy-Faxon stores were the result of a July 1929 merger of two local family enterprises – a series of meat packing plants and […]

Tea, please.

Posted on Dec 30, 2013
Tea, please.

After Christmas, Kevin’s birthday, New Years, and all the parties in between, I’m pretty much ready to run my liver through a deep soak cycle or two in the washer when January rolls around. By now I’ve consumed a small vineyard’s worth of wine, several varieties of bacon-wrapped-cheese-stuffed-what-have-yous, and one metric ton of sugar (and […]

Getting rid of the fear

Posted on Nov 14, 2013

Wanna know what? I started writing this blog, on and off, two years ago. And I never shared it with anyone until now. Why? I’m still not sure. Probably a combination of fear (what if it sucks?) and reality. A little too much reality, really. In time since I started secretly writing here, I lost […]

Taste tests: discovering new foods

Posted on Sep 22, 2010
Taste tests: discovering new foods

Do you remember the first time you tasted something that had you instantly hooked? Or, sometimes more viscerally, the first time you tasted something that was the worst thing you ever put in your mouth? My first “holy crap, this is amazing” taste moment was raw oysters. I got a job as an oyster shucker […]

Learn it, love it, pass it on

Posted on Sep 15, 2010
Learn it, love it, pass it on

Don’t be afraid. Cooking is a friendly auntie, inviting you into her kitchen and giving you permission to play as you will. Take her up on the offer. Short of 1) burning something to a crisp and setting off all the smoke alarms in your house; 2) ignoring common sense and sickening your guests with […]

A love-love relationship with food

Posted on Sep 1, 2010
A love-love relationship with food

I’m often asked why I get so worked up about food. Particularly by my mom and sister, who candidly suggest that I might find something else to talk about once in a while that doesn’t involve something I tasted, pickled, or plucked from my garden. Some people go so far as to use over-wrought words […]

Winter is ova

Posted on Apr 20, 2009

This short piece originally appeared in the “Notable Edibles” section of Edible Green Mountains magazine in the spring of 2009. Hen houses are full of busybody girls, feathery dames with endless to-do lists that never fully get checked off.  Peck, inspect, fluff, wander, flutter, point, preen, hop, scratch, then do it all over again amidst […]