It seems to me that when you occupy the vast universe of writing about anything having to do with food and eating, the consumer world — hell-bent upon labeling you for quick and easy intellectual consumption — will stick you into one of two camps. There’s the recipe camp, with its headnotes and process instructions, […]
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Ten minutes after reading the chicken-killing/dull-hatchet scene in Gabrielle Hamilton’s Blood, Bones, and Butter, I was laying flat on my back in Mt. Sinai’s Vascular Center, my head tilted back on the pillow, chin to the ceiling, having my corotid arteries photographed by a tech who couldn’t have been more than 23. Her cell phone rang […]
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