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 »

Share

I hate tofu. That’s been my knee-jerk response pretty much since tasting it the first time and every time I had it after. It wasn’t so much that it had no flavor—nothing really not to like about that; what’s not to like about nothing?—it was rather the lack of flavor combined with its curdy texture. I remember talking with Michael Symon in his restaurant Lola in Cleveland when he was trying to come up with a vegetarian or vegan dish to put on the menu that used tofu. I asked, “Why do you want to do that?” “I don’t know,” he said. “I hate tofu.” And that was that. No tofu on the Lola menu. So when Andrea Nguyen, a cook and writer whom I met at the Greenbrier food writers’ symposium and whom I Read On »

Share