For the love of good farmers.
Apples, cherries, grapes, and hops. I am fascinated with agriculture.
Wonder worked its way down my spine while I looked
On birthday cake and ramen noodles.
In exactly two weeks, I will be 48. Which means it’s time for birthday cake.
Enter my coworker, Safiya,
On Seattle, hungry musicians, and the culinary arts.
Coffee, salmon, berries, kale, fennel, lavender, rosemary, hops, beer, wheat, wine, oysters, clams and Dungeness crab. These are foods and
On Whisky-Centered Design: Designing the Glencairn Whisky Glass
TASTING whiskies can be a clinical, prosaic task, nosing and assessing, jotting notes, reconsidering, lips compressed in concentration, brow furrowed.
On Christmas lights and warehouse smoke.
Bring yourself. Take your time. The food will bring the minds together, as foreign as they might be. Friends will
On fizz and fog.
Oslo, Mies, and me. Seattle’s Discovery Park, December 2012.
Only the head of a Dublin pint froths like that.
On artisanal food and artisanal technology.
I don’t know what it is about the Pacific Northwest and food, but I’m really glad to be
An apiary, a city, and beautiful cinematography.
Made by Hand / No 3 The Beekeeper. Via Made by Hand on Vimeo.
First I wanted chickens. Now I want
With friends and crême brulée.
Last night, Will and I had his friend Glotz (aka Chris Glotzbach) over for dinner. Glotz is an old friend
