In June I interviewed Dan Barber at the Museum of Contemporary Art in Cleveland about his superb new book The Third Plate. Barber is not only one of the country’s leading chefs, he’s one of the foremost thinkers and writers on the state of how we grow, distribute, cook, and eat food, which is quickly becoming one of the dominant conversations of our generation. He implored me to make the trip to Blue Hill at Stone Barns, comprising a high-end restaurant plus 80 acres of farmland and pasture and woods for growing and raising the plants and livestock he and his brigade serve at the restaurant. The following month, Donna and I drove up to Blue Hill to take him up on his offer (a full ten years since its opening), arriving early enough to talk with Read On »
Posts Categorized: Food Adventure
I’m finishing up the third of four technique books this week, then giving myself an end-of-summer break. I’ll be back September 2nd. In the meantime, have a look at the best gone fishing essay of the year by NYTimes reporter C.J. Chivers. Enjoy your summer before it’s all gone! If you liked this post, take a look at these links: My past summer posts on ceviche and fried chicken. Several weeks of summer still left, here are a few of Travel’s Best Summer Foods. Our favorite ice cream splurge Columbus’ own Jeni’s ice cream, which now has various locations around the United States. © 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.
After my assistant, Emilia Juocys, returned from a food-related trip to California, I asked her how it was. I’d heard about Eat Retreat but didn’t have a clear sense of what it was. I said, “Why don’t you write a post about it.”Though what she sent me was considerably more personal than I’d anticipated, it also underscored what we all recognize: the power of food to connect us to one another. —M.R. By Emilia Juocys With all of the changes I have experienced in the last 12 months I needed to do something different and meet some new people, especially in the culinary world. Chicago had been great to me but I left in the fall to return home because I was getting divorced after nine years of marriage. Never expected it, but life happens, people change, and the Read On »
I’m finally home for a spell, long enough to plan out meals from my farmers’ market or, more precisely, growers’ market, and I was eager to see what was available this early in the season and after an uncommonly long, cold winter. Thanks to greenhouses there were plenty of greens, all kinds of them—kale, tatsoi, pea shoots, spinach, beet greens, basil. We have good local cheese makers so I picked up some sheep’s milk cheese and chèvre. Two dozen eggs, of course. Jason from Tea Hill Farms said, “Been so cold the chickens just don’t want to grow.” His chickens were just over two pounds and I bought a couple of them. They are so pristine, with firm, taut skin, they seem a different species from the ones in the grocery store. I bought oats and grits Read On »
When I published Boys Themselves in 1996, I was discombobulated from all the unfamiliar stuff of interviews and the weird business of promotion, and I told my wonderful agent this, who said, “Of course you are, you’re publishing a book!” It hadn’t occurred to me that publishing a books was like … well, what is it like? You’re walking along a calm shady street, all’s right with the world, and then someone you kind of know pulls you into a carnival funhouse. And it is fun, a lot of fun, you meet new folks and interesting people ask you good questions about things that are really important to you. But it’s also disorienting and you come out the back door looking kind of like a tattered Gilligan. Or so it seems. Today, in support of Read On »