The Well Fed Skier
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Before delving into wheat, another word about tomatoes. A reader of my last post on tomatoes sent me a link to an article by John Kass in the Chicago T…
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It’s harvest time, a time for celebrating the freshest of foods, and most especially great tomatoes. Tomatoes are fundamental to the skier diet. How ca…
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I am an unabashed baguette and artisan bread fanatic; baguettes being at the absolute top of my list. As Mireille Guiliano acknowledges in her book Fre…
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How we got to where we are ...
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We talked previously about the USDA Organic label and what we can learn from it … a lot, but …. The “but” is the USDA Organic label is just a starting …
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Helpful health information or marketing hype?
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Our month in Villefranche-ser-Mer while studying at the Institut de Française fundamentally changed our thinking and approach to food, food shopping an…
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In graduate school I faced the daunting task of passing two language exams, one language speaking and reading, the second language translating only. I …
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For most of us this ski and snowboard season is over. A few Colorado resorts are open until mid-April; Mammoth, as usual, may be skiing until the 4th o…
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Après ski is a skiing tradition and institution worldwide. It is an event of recognized notoriety even outside the skier community, but what is it exac…
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What does a skier food day look like? Up early, wolf down oatmeal, cold cereal or nothing, and head for the lift. Perhaps grab a bagel with cream chees…
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In my last post I spent a lot of time talking about pasta sauces, but what about the pasta itself? Binder or medium? Or something else? We learned from…
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