Stirring talk about chefs, bakers, and food
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From Eating to Making: My Kimchi Journey
https://stirthepots.com/2022/02/10/kimchi/I have been eating kimchi for years. Long enough that it has become a quiet constant at my table — tucked into pork tamales, stirred through fried rice with a couple of eggs cracked over the top, eaten straight from the jar...
Epic Macaroni and cheese
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling presentation on the history of macaroni and cheese. (I had initially mixed up the date with Anna Cobb’s introduction of O’KRA, her okra fruit–infused health...
Mill to loaf
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly great to deeply humbling. Testing, repetition, and a lot of paying attention slowly improved my approach. This past year, I’ve been lucky to work...
Okra
This past week on Feb. 12th I headed to Brooklyn's Museum of Food and Drink to hear Karima Moyer-Nocchi, a food writer who we interviewed a few years ago. I went to hear her talk about her latest book, The Epic History of Macaroni and Cheese. It turned out I came...
Seeding the Harbor
Before Europeans even reached the shores surrounding the area that would become New York City, Native Americans (the Lenapes) made oysters an essential part of their diet. And until the 1920s, the city would provide much of America with their oysters, developing a...
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