I’m a private chef with a small family on their organic farm, set deep in rural England.
I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am the guardian of two rather obstinate honeybee colonies.
Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.
A feast of writing about food, eating and cookbooks in one easy-to-access place.
Winner of the Guild of Food Writers Award for best online food writing 2020.
Written by Fortnum & Mason's Cookery Writer of the Year 2022.
Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗
Food and Life (mostly life) I'm a James Beard Award-winning social scientist who writes about food at the intersections of community, equity, poverty, fostercare, incarceration, addiction and mental illness.
Mike Nagrant, the last and former Chicago Sun-Times food critic and contributor to the James Beard-Winning Alinea cookbook writes about culture, life, food, cooking, restaurants, and food media.
