Cool Stuff
“Sauteed Oyster Mushrooms”

Look What I Found In The Woods! I was catering a rehearsal dinner for a wedding last week and on the menu was a platter of sauteed wild mushrooms for the table. Well I was out in the woods and found this, so I promptly returned the packaged mushrooms to the store. These were a hit, especially when I put one of them on a platter as a showpiece and […]

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“Meet My Chicks”

The post office was highly amused. There is nothing like a box of fuzzy chicks to ring in the Spring. There are a few rare breeds here. We ordered them for our neighbor who wants hens that lay green eggs. Maybe she wants green eggs and ham in the mornings? I can’t blame her. I would like green eggs and ham most mornings.

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“A Cross-Country Book Writing Journey”

The highlights: Picking blueberries with a Kentucky farmer for a few hours and chatting about life…Eating tomato sandwiches in his kitchen… Watching the crowds swarm around his tomatoes at the Berea farmer’s market… Seeing hundreds of windmills spinning on the Kansas planes… Seeing the Kansas planes, especially during sunset… Eating Beer-Can Chicken in Denver… Strolling through the farmer’s markets there… Seeing the vineyards in the Colorado Rockies transition to the […]

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“Bzzzzzz”

There’s nothing like a bee swarm to get the day started. Here in Skejberg, Norway I’m with Hans-Otto at one of his hundreds of honey hives. He was a day late in visiting them and his bees swarmed. Swarming is what happens when the hives get too full of honey and eggs — the queen bee leaves the colony with a large group of worker bees and they start building […]

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“Rhubarb Chutney”

Tis the season for rhubarb. This is a recipe I developed while at Gramercy Tavern which we used on the spring cheese plate. You’ll notice that the sweet and sour components of the rhubarb bring out different qualities in the cheeses, flavors you don’t get when eating the cheese alone. Print“Rhubarb Chutney” Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Ingredientsolive oil 1 knob ginger, peeled and cut […]

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“The Hog Smoker”

In 1973 Alan Benton realized he’d made the wrong career choice as a college guidance counselor. He heard that his neighbor was selling his ham curing business, so he sat with him under a maple tree to see if he could take it over. Today he produces the best ham and bacon in the United States, an intoxicating combination of pork, salt, smoke, brown sugar, and time. He never intended […]

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“The Salami Maker from Bielle”

Ugo Buzzio came to New York City in 1930 from Piedmont Italy with a knack for sausage making. His corner deli on 8th Avenue in New York City looks just like any other until you look a little closer and notice the men in white coats bustling in the back. The shop works in small batches, crafting products out of pure-bred heritage pork, tying by hand, and curing in a […]

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“The Clotted Butter Lady”

Barbara Lake lives on a modest farm in Lanceston, Cornwall with her mother in the 300-year-old house in which she was born. She keeps eleven cows, half Jerseys and half Guernseys, that produce milk with an exceptionally high fat content. A one-woman show, Lake milks her herd morning and evening, separates the cream from the milk and produces a warm yellow clotted cream, all from the same oil fired stove […]

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“Turkey Hunting”

It’s 4:30am. I’m scarfing down banana, cereal and black coffee. Freddie Black is on his way to pick me up. He’s the chairman of the Arkansas Game and Fish Commission, which down here is bigger than the President of the United States. Within a few minutes we’re riding along the levy of the Mississippi river in the pitch black, the truck stereo is crooning country music. “See this wind blowing […]

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