Skillbillies use scythes. They are canning and smoking and dehydrating everything in sight.
... strange to be at the Tulalip Casino, aware of the native people that were and are still here, taste wines from France, Italy, Cali, Washington and Oregon, see the very dapper Chef Marcus Samuelsson (an Ethiopian born, Swedish-adopted New Yorker) demo his coconut-milk/buttermilk fried chicken, served in his Soul Food restaurant Red Rooster in Harlem (named after a neighborhood in Amsterdam). Whew!
The photo they used is a picture of me at Taylor Shellfish Farm's Pacific Coast Oyster Wine judging a couple years ago, looking pensive - I think I remember thinking - Damn, I love oysters, but dang, Jon Rowley, 25 kumomotos is a lot! We had to taste each wine WITH an oyster! At least they were small. What am I complaining about - it was awesome!
This versatile red superstar with roots in Spain offers something for an array of palates. From big, bold, fruity styles to notes of dried herbs and leather, you’ll find a range of food-friendly flavors – or a wine just fine to stand on its own. Wine writer Shannon Borg gives insight into the grape’s history, the effects of its many monikers and where it flourishes today.
“Shannon Borg's poems sing with the fullest in-and-out of ribs. These flashing poems, in sudden satins, in woven brocades, in dark velvets and stark angles, swish and flare here, and yes, cinch and pinch there.These poems are both permission and its weighted adornment, both free movement—in family, in history, in language-and all its bony clatters.” —Molly Tenenbaum
My book, Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with. Written with farmer Lora Lea Misterly and chef/instructor Karen Jurgenson, the book is full of delicious recipes, as well as tips on how to make your home garden into your own little farm!
...My airplane is pink, and it rumbles down the runway, it takes off over the houses into the valley below, and I turn back to rise above trees, to dive and swoop over our teardrop-shaped linden in the front, over the sprawling sycamore in the back, over patio and plum trees, and out again over the river. Destination: Pots ‘N Pans, destination Dry. I am four and the boys taught me to read on the Cheerios box. I can take care of myself.