Itinerant food and travel bloggers are grateful for the socialism of public libraries, which provide tax-payer supported: WiFi, desks situated next to outlets and in air-conditioning, restroom facilities, and last but not least: librarians. Smart, often funny and usually women, they are welcoming, knowledgeable and efficient. A salve for all the yahoos we cannot always avoid.
Pan-seared walleye, ramps, morels and radishes combine for a spring plate pulsing with color and flavor.
From wild foods in the forest, to 7 miles of magnificent trails spanning rare habitats, the Grass River Natural Area in Bellaire, MI is well worth a stop.
Charlotte the veg chef makes spicy shakshuka eggs.
I was going a grandma 40 in a 65, trying not to stare too directly into the Warp Drive stripes of light just beyond my windshield that burrowed into my retinas like too many tiny shooting comets.
Grilled stacks of eggplant, sweet onions and tomatoes are perfect topped with balsamic vinaigrette and fresh herbs.
Ethanology in Grand Rapids, Michigan, makes one of the only hand-foraged gins on the market, deploying a state-certified forager to the woods for ingredients like Michigan juniper, staghorn sumac and burdock root.
There is a lot to love about Boise, Idaho. Unfortunately it’s about to get hugged like Portland and Seattle.
The Panini Press is the gourmet prepper’s rocket stove. Sure, the omelettes are a bit bumpy. Get over yourself, there’s been an apocalypse.
[Editor’s Note: This is one in a series of articles about the foodways of the Basque immigrants who settled in the West and Northwest, including Boise, ID, whose population of 16,000 is the highest of anywhere in the US.] Tony Eiguren spins his paella, which he makes outdoors every Wednesday and Friday at the Basque…
One of the only things that’s tough for me when I’m on an epic road trip is that I don’t always have the opportunity to cook. I have been in Boise, Idaho for the better part of a week at a very cute AirBnB whose only deficiency is that it has no kitchen (though it…
Immigrants made Wisconsin the Cheese State. You’re welcome. Everyone knows that Wisconsin is the epicenter of the US cheese universe, but did you ever stop to think why that is? If I ever thought about it, I probably just thought ‘Hey it’s a huge dairy state and cheese is a value-added product.’ But look a…