September 2013 Warm sun, rosy cheeks, tanned shoulders, spilling vines, fresh-cut grass and cool soil underfoot. Could we hold onto all of it a bit longer? Could we stave off…
September 2013 Do you think Parisians push the Eiffel Tower to their periphery? Do they take it for granted? When traveling, time limits act as deadlines and incentivize bursts of…
September 2013 If Fräulein Maria had raindrops on roses, whiskers on kittens and warm, woolen mittens all at once, I imagine her sentiment would have matched my excitement for the Pittsburgh Urbanist's Low…
September 2013 Days decrease, And autumn grows, autumn in everything. -Robert Browning Autumn in everything... including your juice! For this week's Juice of the Week recipe, check out my guest…
September 2013 Scotch is a drink for sipping amidst conversations that transpire behind large, foreboding, wooden doors. The smoky smell conjures old-fashioned parlors, cigars, rich leathers, brassy cocktail carts, marble accented bars…
Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls, using long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.
August 2013 “Farm Week” is a collection of daily posts recapping a summer of Farm Dinners… Remember the Miracle Berry foodie trend? The New York Times referred to it as the "tiny…
Though the list of vocabulary surrounding food grows by the year, Mike Solomonov's dinner on the farm provided an important lesson in linguistics. When it comes to eating, even if you don't know what za'atar is, all you really need to parse is the "mmmmm" it elicits when eaten in a hummus.