Musings on the circuitous nature of trends... plus cooking tips, flavor pairings, and recipe suggestions.
When I was in France, I experimented with a whole slew of root vegetables. Turnips, celeriac, parsnips, black radishes -- you name it, I roasted it. I also ate my fair share of beets, a nutrient-dense vegetable from the same botanical family as spinach, Swiss chard, and quinoa. Originating in North Africa, beets were once cultivated exclusively … Continue reading 6 ways to eat beets
If you were to tell me in high school that, after graduating college, I would pack up and move abroad, I would more than likely have laughed in your face. My image of post-graduate life involved hole-in-the-wall NYC apartments and cubicles, not working abroad. But I suppose life can surprise you when you'd least expect it because, as … Continue reading 10 things France has taught me about food
Although it wasn't exactly a white Christmas this year, it sure was a bubbly one. Reims, a city located around 80 miles outside of Paris in the heart of the champagne region, was the perfect holiday getaway. Combining the history and culture of a large metropolitan city with the charm of a smaller village, Reims … Continue reading a taste of Reims
Okay, so they're not all "fun" and they may not exactly be "facts," but my desire for a title with arguably excessive alliteration won out in the end. One of my favorite things to do in France is go grocery shopping. That may sound odd, but there's just something about the food stores here that … Continue reading 5 fun facts about French supermarkets
To be honest with you, my Instagram account hasn't been too active lately. Maybe it's because my days of summery and colorful foods, city adventures, and #internlifestruggles have been replaced with dining hall meals, campus adventures, and #studentlifestruggles. I can't complain, though, because I've been spending time with my wonderful roommates, in class, and running A LOT … Continue reading Lately on Instagram: back to school edition
"If you see a really beautiful tomato, don't you want to know where it came from and how it was grown?" asked John Lee when explaining the advantages of eating local. "People want to have access to their farmer." Lee, who serves as the general manager of Allandale Farm, oversees 30 acres of cultivated land with over a … Continue reading a taste of Boston’s local food culture at Allandale Farm