For the next six months, you can find me over at The Seattle Times, where I’m writing for the All You Can Eat blog during the incomparable Nancy Leson’s leave. Already, it’s been fu...
I remember Michael Pollan telling me that eating junk food isn’t so bad so long as you put in the work to make it yourself. Clearly he hadn’t come across the new Top Pot cookbook, where I...
Have we seen each other on the newsstands? I wrote about the unlikely intersection of a carrot farmer and a grocery store in The Seattle Times recently, in a cover story featuring the PCC Farmland Tr...
I’ll be in San Francisco this weekend, moderating a Greenpeace panel titled “Is Sustainable Attainable? When What’s For Dinner Can Change The World.” If you’re in town, ...
I get asked all the time where to eat in Seattle. Now I can just point visitors (and natives, for that matter) to Keren Brown’s new book, the “Food Lovers’ Guide To Seattle“. ...
“THE TATER-MATER man’s most famous creation has been the centerpiece of salads at the nation’s top restaurants, a clue on Jeopardy, a bright flash of contrasting color on horticultu...
Marcella Hazan is known as “The Godmother of Italian Cooking“. But did you know that the revered, no-nonsense 87-year-old has a new title? It’s “Queen of Social Media”. ...
So I dash into the conference room, already a little flustered from fighting traffic, and look around for an empty seat. The guy next to me sticks out his hand and says, “Hello, I’m Thoma...
If you have some reading time, here are a couple places I’ve been lately: I was honored that the James Beard Foundation asked me to write about a recipe of my choice from Beard’s American...
I was plenty interested in seeing what Jason Stratton of Spinasse was doing with organic tomatoes at this event last night. But the first question I hear when I say “Muir Glen” these days...
I had been watching Catherine Reynolds and reading her lovely blog for some time before meeting her in person. For years I thought it would be interesting to write about her. No one could have predic...
It’s been a busy year. Our biggest and most delightful project, of course, is this wonderful new arrival. But I also had the pleasure of doing some work on Nathan Myhrvold’s Modernist Cui...
Check out the Sunday edition of The Seattle Times for my Q&A with Michael Pollan. I had lunch with Pollan a few years ago, and was impressed even then with his smart, thoughtful take on what we w...
To me, there’s no such thing as too many farmers markets. Each one has its own personality and unique opportunities. Practically, though, as I wrote in this month’s Seattle Magazine, more...
On the days you don’t see me on this page, here are a few other places I’ve been writing lately: In the May issue of Cooking Light, I have an article on the national push to post calories...
You might have met farmer Joel Salatin, “America’s most celebrated pioneer of chemical-free farming,” on the page through Michael Pollan. Now, you get a chance to meet him on the sc...
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