Foraged food in Glasgow, Scotland
Before and after my West Highland Way hike, I spent a few days enjoying Glasgow. I was surprised to learn how many chefs were using foraged foods on their restaurant […]
Category Archives: Food writing
Gourmet Goo Goo Clusters
I have a sweet tooth, and I am proud of it. So imagine my delight during my August press trip to Nashville when I was introduced to not only the […]
Top 10 cheeses to eat before you die
It can feel unctuous or gritty on your tongue. Sometimes you can leave a fingerprint in its bloom. It can smell barnyardy or like a pile of wet leaves. It tastes […]
Hot springs water: On tap and on your plate
You’ve drunk mineral water. You’ve probably soaked in it too. But have you ever eaten it? My latest article is for Paste Magazine and it’s about food and drink in […]
What’s that smell? Morocco’s communal ovens
My first article for Paste Magazine was published today. It’s all about Morocco’s communal ovens and how they epitomize the community aspect of Morocco: What’s that smell: Morocco’s communal ovens […]
The tea that caused a diplomatic crisis
Published today in Montecristo Magazine, is my story about Big Red Robe tea. One of the most expensive teas in the world, it supposedly triggered President Nixon’s temper during his inaugural visit […]
Travel Eater 