Words. Food. Art.
In my good fortune as an interviewer, I'm often left with fascinating bits of conversation that don't make it into a story for a client. They're sometimes lengthy and so too much for a short word count. Or they hit me personally, but aren't relevant to the assignment. Or I just really want to add a touch of personal experience onto a story... but I don't often write such things for clients.
In such scenarios, I put clips onto WordsFoodArt.com.
There, full interviews or short snippets give a bit of the behind-the-scenes into what I get to see.
Here are a few recent favorites.
CHEF SARAH KIRNON REMEMBERS HER GRANDMOTHER
A discussion with chef Sarah Kirnon of Miss Ollie's turns to how her Caribbean grandmother cooked for British folks on a former plantation, mastering British dishes, then returned home to cook. Her words, plus reflections on my Nana.
Heaven on 7: IT was a joint
A Chicago restaurant inside an office building stays open for 35 years, introducing real deli dishes and family flair. I sat down with chef/owner Jimmy Bannos for a long chat to help trace Heaven on Seven's success.
After Amnesia, A new beginning
A miserable life. Then, an accident.
Cynthia Cherish Malaran - aka D.J. Cherish the Luv - shares details of what she remembers of that day, and how her life irriversably changed for the better.
The Giving of Chicken: a Hmong Tradition
Diane Yang, pastry chef of Spoon and Stable in Minneapolis, walks me through the tradition Hmong of giving a steamed chicken to guests as they leave your home as we walk through the Hmongtown market.
Is it difficult to be a woman in the kitchen?
Chef Lydia Bastianich addresses this question at the Women Chefs and Restaurateurs conference.
A Sunday Sauce for Sandy
Chef Carmen Quagliata of Union Square Cafe grew up in a very Italian home. So when a hurricane closed down New York City, he knew exactly what dish people needed to get back up again.