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Giving It Away, Part 3
Dots, corn germ, and what Robuchon has to do with any of this
2

June 2022

Giving it Away, Part 2
What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system
Giving it Away
Part One in an interminable dissertation on the stagiaire system and how it can change
5

April 2022

27: La nouvelle cuisine
Meditations on Brasserie Prins and the eternal return of French cooking

March 2022

26: The Chef Who Turned his Restaurant into a Bomb Shelter
The special psychology of war, and discovering you can act
25: The Sofa Soldier of Kharkiv
A chef's diary from a country under siege. With recipes.
1

February 2022

24: Synesthesia
Global politics, a carrot dish, and little-known conditions involving the senses.
23: On Activism
Protests past and present

January 2022

22: On Accusations, Boycotts, and Doing Journalism in the Times of Cholera
If the problems are structural, what should the response to the individual be?
1
21: Variations of Limbo
Toxic workplaces, thwarted visas, and other unresolved things
2
20: The Golden Age of Gluten
Louise Bannon and her vision of what bread can be
3

December 2021

19: Here We Go Again, Christmas Edition
A moment, between press conferences, to ponder what's next for julefrokost and beyond
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