Paula Wolfert busy at work in her kitchen.  Photo by: Eric Wolfinger.

When the formidable Andrea Nguyen, author and teacher, wrote to me asking for help in promoting a kickstarter on behalf of a book about another of the country’s most important writers about food, I was eager to help. Within a day or two, Andrea wrote to say that they had reached their too-modest goal. But I still wanted to help and keep promoting because their print run is far smaller than it should be. This is potentially an important book about food and memory. So herewith, Andrea’s ode to Paula Wolfert (pictured above).–M.R. By Andrea Nguyen “I live in the now. I live for today and I make it work for me,” says Paula Wolfert in the Kickstarter video to fund a new book about her and her work. She’s speaking to lifestyle adjustments she’s made since her Read On »

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polcyn2

  By Emilia Juocys How does one react when they find out the news that their mentor is closing a chapter of their career? At first, compete shock, and then one becomes comfortable with the idea and accepts it. That is how you associated them to their current position in life and now it is no longer going to hold true. That full-time occupation or passion will always be a part of them, but now they are morphing into a different phase in their life. I don’t think it matters if you are a teacher, doctor, entrepreneur, chef, or restaurateur. A couple of months ago I found out that my mentor, my culinary father Chef Brian Polcyn (yes, coauthor of Charcuterie and Salumi), was giving up the reins as chef/proprietor of Forest Grill, outside Detroit. Unless you really know Chef Polcyn or follow his antics, especially when he is with Ruhlman, you would Read On »

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Oyster blog

I’m back from a fascinating trip to Massachusetts, where I visited a hatchery on Duxbury Bay. It was only due to this trip that I thought about where oysters come from and realized I had no idea how they are born. Most oyster farmers buy oyster seed, which are oysters the size of pinheads but fully formed. I had to turn to Rowan Jacobsen’s 2007 book A Geography of Oysters for an explanation. He is more elegant than I will be here, as my previous post, Considering the Oyster, shows. (Oh, and I urge oyster lovers to visit his fabulous new site, Oysterater, which describes every oyster available in the country and what people say about them.) The above are Island Creek Oysters and I ate them on this floating barge in the middle of the bay. The oyster on the left is one Read On »

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Senses-X3

Last week I had lunch with Kate Lee, a senior editor at medium.com, an elegant publishing platform created by the Twitter co-founders (she had a salad, which put me on guard until she agreed to taste some of my terrible-looking but most delicious chicken livers on toast). Medium was in search of writers/content, and my book agent, the lovely Cait Hoyt, said she wanted all her writers to contribute to medium. I’m always interested in new platforms, ideas, ways to share and spread information, and promote my own projects. Medium is about three years old and still trying to find its legs, it seems, though no one denies it’s a great place to read interesting stuff, even if it’s often somehow about itself. Which may scarily be what we’re coming to. One of the subtexts of Read On »

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kw-8

The return from Key West is always a hard reentry. At least I wasn’t Mark Wiss, who returned to Newport! Hi, Mark, how’s the snow?! But it’s cold. And I’m alone in my office and not with the sailors who are all so much fun. Really, it’s kind of like being in college again, all the diligent work during the day and drunken camaraderie at night (ok, maybe just the latter plus sailing), and good food. Spaceman Spiff came in second to My Shirona in the J-111 class, alas, but a good show in all. I relive the glorious days through the food, so, for posterity, the menu: The first full day is rough, as we’re all rather, um, exuberant when we reach Key West the night before, and so with woolly brain, I and Read On »

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