The logo on his shirt should have been a dead giveaway. Bright mustard. Partially covered by a vest but now stretched over his paunch as he set his plate down: “Don’t Tread on Me” in black script under a coiled rattlesnake that sat atop what… Read More
(* Julia Turshen [@turshen on Instagram] was offering food writing classes via Instagram Live while everyone’s at home due to COVID-19. These are my responses to her prompts. Prompt: “Write a Thank-You note to your school lunch person”. While I was drafting this letter with… Read More
(* During the first year of the pandemic, Julia Turshen (@turshen) hosted daily food writing classes on her Instagram with writing prompts and special guests. These are my responses to her prompts.) * I posted a modified Turon recipe using Caramelized Apples for a more… Read More
“Oh I do a lot of things,” she said with a laugh, taking a sip the tea-infused cocktail in her hand. “I like telling people, when asked what I do, that I’m an Expediter”.
We wanted to explore ways in which global cuisines and flavors can be brought to local tables without losing the original spirit, adversely affecting other communities, and still appealing to the consumer (this is the Fancy Food Show after all!). Here are five things I learned from the panel:
The Errant Diner 