The Saving Graces of Pigs and Charcuterie

Maybe I was more cranky in Portland than I realized.  It put me on something of a tear about how everyone’s too damned busy to cook if something’s going to take longer than 3 minutes, but my last morning at the IACP conference turned me around but good. ...

Ruth Reichl’s Remarks on Gourmet’s Demise

  Nine hours door to door from Cleveland to my hotel room and I was hungry.  The fine folks in Portland organizing the International Association of Culinary professionals, had filled the room with Portland products, wine beer coffee candy and, lo, some serious local...