Media

05
Sep 2014
The Ebook Jungle: My Journey

I'm definitely one of those types who learn best by doing. Oh, I did well with book and classroom learning when it really counted  through my school years. Since then,  though, I've learned far more by just diving into things and developing skills and absorbing knowledge along the way.  My rather limited gardening experience comes more from trial and error than careful study. I pick up languages well on-site where they're used, which is so much more engaging than in ...

03
Jul 2014

Pondering Podcasts

I’ve found myself more deeply engaged in the digital world these past six months or so, with classes for Craftsy (French Home Cooking and Homemade Salty Snacks) and my Northwest ebooks self-published via Kindle. After so many years producing print publications and teaching in-person classes, it’s pretty fascinating to learn more about how those activities are now morphing into the online, digital sphere. In more ...

27
May 2009

A couple of months ago my husband and I were at Etta's enjoying a Saturday dinner, sitting at the windows watching a lovely sunset unfold before us. I looked up from my crispy shrimp spring rolls to see a bald fellow fiddling with a bunch of luggage or equipment at the back of a van parked in front of the restaurant. After watching him for a few moments, I pointed one of the spring rolls toward the gentleman and said to Bob, "that ...

05
May 2009

Oh, to have been in New York City these past few days, where the culinary world has gathered for the annual James Beard Awards. I was there at Avery Fisher Hall in Lincoln Center last year for the glitzy festivities--complete with red carpet interviews and celebrity sightings. But couldn't swing the trip this year. Instead, I followed last night's gala proceedings by way of Twitter updates, rather than sitting in the audience. But at least the Twitter moment-to-moment updates ...

26
Sep 2008

I was traipsing around central Kentucky last week, picking up where I left off from my July trip there, for more bourbon and regional cooking research. And this week I'm in Pittsburgh, along for the ride while my husband takes a course at the Software Engineering Institute at Carnegie Mellon.  One thing about leaving my hometown is gaining a bit of perspective about how non-natives feel about the city I've called home all of my life. I've met dozens ...

04
Jun 2008

Gin Dandy

One of the best monikers that's ever been given to me is that of "gin connoisseur." I wrote a review of a really engaging, informative little book called The Joy of Drinking by Barbara Holland, which appears in the current spring issue of Gastronomica: The Journal of Food and Culture. My friend and ...

20
May 2008

My National TV Debut

That may be a stretch. It's not like I have a permanent gig or anything, but this is a change from the more regional snippets I've done for television in the past. I've got a small supporting role in episide 33 "The Inventors," part of the second season of Gourmet's Diary of a Foodie, which airs on many PBS stations across the country. (The photo here comes courtesy of Zero Point Zero Production, Inc., ...

05
Mar 2008

Today’s soundtrack: silence

I know, I know. That doesn't sound at all earth-shattering. But around here it's rather novel. I've got one of those busy-body brains that doesn't do too well in pure quiet. There's most always something playing in the background to keep me humming along through the day. This morning began with the usual breakfast-time dose of Morning Edition on NPR. Then I loaded up the CD player with Broadway soundtracks. That, in itself, was an odd choice for workday fare. That's ...

04
Mar 2008

In Print

A few things are starting to surface this week that I've worked on in recent months. It's a funny thing about freelance writing. With the varied lag times between submission and publications, there can be a momentary surprise when something does show up in print. First, I have a brief piece in the March issue of Coastal Living magazine about Northwest seafood, complete with three new recipes I developed for the article. You can check it out here. And a ...