Good. Food. Stories. Contributor

Bringing Home the Bacon: Pig Farming in Maine

by Good. Food. Stories. Contributor April 15, 2013

“Once the 25-degree morning arrived, I took a few practice shots on a plastic milk jug to get a feel for the gun. We lured the first pig from its electric paddock into the pen, while sequestering the second pig in the woods so it wouldn’t witness what was going on and lose its calm—stressed animals will have a stronger taste due to the adrenaline running through their system.”

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Good Morning, Singapore!

by Good. Food. Stories. Contributor April 11, 2013

“Whether or not it is a weekday or weekend morning, you will see throngs of people eating breakfast in a hawker center. The weather in Singapore is typically a muggy 90 degrees year-round but that doesn’t stop locals from enjoying a bowl of hot rice porridge or spicy curry for breakfast.”

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Portuguese Octopus on a Roof Tile

by Good. Food. Stories. Contributor March 7, 2013

“The bar buzzes with rapid-fire conversations, hearty laughter, and huge plates of bacalao and other specialties being devoured in industrial quantities. If I hadn’t pulled of the Jersey Turnpike, I would swear I was in Lisbon.”

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(Wood)Fired Up for Brunch at Oakland’s Camino

by Good. Food. Stories. Contributor February 4, 2013

“Finally, the baked eggs with cream arrived. Nothing could have prepared me for the eggs. Cooked in the huge, roaring wood-fired oven and pulled away from its heat at the perfect minute, the runny yolks and silky whites were revelatory.”

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Where to Eat During Miami Art Week

by Good. Food. Stories. Contributor January 24, 2013

“And while I was only recently a starving grad student who couldn’t eat out at all in Miami, I’m also not going to write for my former self, because, well, PB&J tastes basically the same from any supermarket. So this post is for the many attendees of this art world confab, like my current self, who fall somewhere between the two categories.”

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Eating Locally in Israel: A Food Diary

by Good. Food. Stories. Contributor January 7, 2013

“Here in Israel, when I told someone that I write about local food, she responded with a blank stare. ‘What does that mean?’ In Israel, everyone eats locally. People buy their fruits and vegetables at the shuk, which is usually selling fruits and vegetables that are available in season.”