The Wall Street Journal

In Georgia’s latest piece in the Wall Street Journal, she talks about MFK Fisher’s famous work “How to Cook a Wolf,” and a new book out that echoes her sentiment. In short, MFK Fisher started a one woman revolution in food in the 1940’s and wrote about a wolf, and how to cook it. Not an actual wolf, a metaphorical one, the one that lurks at the door of those who are tired or hungry or in debt or in any kind of pain or feel any kind of worry. She wrote “How to Cook a Wolf” in wartime. What does it mean now to keep the wolf from putting one foot in your door, and how do we do it well?

Georgia talks about some of the ways and also how some of today’s ‘rules’ about food—both dietary and ethical—can remove the joy: Maine Courses

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Growing up on her family’s farm in upstate New York, Georgia developed a passion for simple farm-to table food and a deep connection to the outdoors. Having worked in the finance world after college, she decided to leave her cubicle and reconnect with her roots. After graduating from the French Culinary Institute, she began working in Michelin restaurants in New York and France, and soon started leading her renowned Adventure Getaways: excursions around the country aimed at promoting “manual literacy” and helping participants step outside of their comfort zone and experience life more viscerally. Georgia is a firm believer in empowering people to be self-sufficient, identify personal strengths and pursue their life passions.

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