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…
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…
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…
How we got to where we are ...
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 …
Helpful health information or marketing hype?
Our month in Villefranche-ser-Mer while studying at the Institut de Française fundamentally changed our thinking and approach to food, food shopping an…
In graduate school I faced the daunting task of passing two language exams, one language speaking and reading, the second language translating only. I …
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…
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…
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…
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…