During the golden days of autumn, when the vendemmia, the grape harvest, is in full swing, Tuscan country bakers take advantage of the abundance of wine grapes to make schiacciata coll’uva, an…
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food writing
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It’s the time of year when I sit at my desk with a bowl of variegated cherry tomatoes at my side. As I ponder the text in front of me, my hand…
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It was a pleasure to see Julia Moskin delve deeply into olive oil in a recent New York Times article (https://tinyurl.com/y4bgq2ph) Extra-virgin olive oil is such a unique ingredient, so important…
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June, my friend Peggy says, is Maine’s great secret. Long before the tourist hordes have descended, when you can still avoid a line at Red’s Eats in Wiscasset, when the J boats…
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Please join me, Nancy Harmon Jenkins, June 23 – 29 at Maine Media Workshops in the delightful seacoast village of Rockport, for a week of writing about, talking about, and talking about…
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The Craft of Writing Food: New Dates, New Material, New Guests I’ll be back at Maine Media Workshops in Rockport, Maine, for the second edition of this popular food writing worshop. June 23-29…
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One telling way to get inside another food culture is quite literally to get inside a person—a chef, a cook, a food producer, even a knowledgeable diner or consumer—who is inside that…
