What a week! I left my job of 2 1/2 years, which really was like my baby. (I was tasked with creating a new fisheries outreach program for NOAA Office of Law Enforcement for the Northeast Division — Maine to Virginia.) I initially had little idea what direction to take
St. Lawrence University has developed a very cool new Sustainability Program this spring — a semester-long program in which students live and learn together off campus, to tackle environmental issues. Students live together in a rural setting in New York, studying a full course load, while also growing and cooking
Oh, to finally cook again. To finally center myself in the kitchen after a happy, busy week preparing for my new chapter. Blanched fiddleheads and peas, cooked in boiling water for just a minute or two, with thinly sliced radishes. Salsa verde — tangy sauce of parsley, basil, mint, capers,
It’s been quite some time since I last wrote. A lot has happened since. I celebrated my best friend’s 30th birthday in St. Augustine, Florida: we collected SO many beautiful shells and soaked in some great early beach weather; ate delicious food; and admired the Spanish architecture throughout the city.
Before I get into more yummy goodness that Charleston offers up everyday, I have to say what a crazy week it’s been. Continued and finished my stage at Husk, added one at The Ordinary for a day (does 14 hours count as two days? just kidding). My camera was stolen,
Friends, it’s only been a week since I last posted, but what a week it has been. I’ve been in Charleston, SC visiting friends and am of the amazing fortune to spend time in the kitchen of Husk! Still can’t believe it. Yesterday was day 5 of my stage in
In lieu of a recipe today, I’m going to share with you some photos I took while visiting Clark Farm in Carlisle, MA this afternoon, during their “Meet the Baby Lambs” event! It was such a beautiful, calming way to spend the afternoon and I’m so happy I made the
This is my first venture in cooking mussels. I don’t know why I’ve waiting so long. Similarly, I only cooked clams for the first time this winter, and made my first oyster stew recently (although I still don’t know how to shuck an oyster). Typically, when I try and successfully
I’m getting really excited — change of season, good things on the horizon, and a new ice cream machine that will surely be a dangerous addition to my life. Things are looking good. Going from the beautiful, snowy yet warm Walden Pond, to gorgeous sunsets on Cape Ann signaling spring
What a special day. Chive’s Sustainable Sunday Suppers are always a highlight of the season, and this one was particularly special. Their eighth Sunday Supper was held in a beautiful, sunny, warm greenhouse on the Northshore that is used by the kids at The Food Project. The bright green sprouts
All things considered yummy 