Doing Time at the Dinner Table
As a chef, I never gave much thought to when the people being fed have virtually no choice about what, when, or how they eat. That changed when my sons went to prison.
Latest Articles
From Maple Woods to the Atlantic Shore: Indigenous Foods of the Northeast
The Indigenous foods in the Northeast were not discovered by Europeans when they arrived on the Atlantic shore. They were part of well-established food systems developed over countless generations by people who understood the country long before newcomers.
Beyond the Forest Canopy: Indigenous Foods of the Southeastern Woodlands
Long before European settlers, arrived these woodlands also supported some of the continent’s most highly developed Indigenous agricultural societies.
Beyond the Desert Bloom: Indigenous Foods of the American Southwest
Today, many Americans driving through the deserts of the Southwest wonder how anyone could possibly survive there. Yet for thousands of years, Indigenous peoples looked upon that same desert and saw abundance.
The Sandwiches America Forgot: Hard Times, Lunch Counters, and the Art of Making Do
Today, many of the sandwiches in this story have nearly vanished from the American table. Younger generations have never heard of some of them, while others survive only as memories shared by grandparents. Yet each tells a story about the people who ate them and the times in which they lived.
Montreal Melon: The Giant Fruit That Once Ruled Eastern Markets
Montreal Melon, or Montreal Nutmeg Melon as it is sometimes called, is a remarkable fruit, once one of the great agricultural treasures of Canada. During the late nineteenth and early twentieth centuries, wealthy diners in New York, Boston, Philadelphia, and Montreal eagerly awaited its short summer season. Hotels and fine restaurants advertised it by name, and upscale fruit merchants displayed the giant melons like jewels in their shop windows.
From Tomato Sandwiches to Tomato Pie
Whether the tomato sandwich truly inspired tomato pie may never be fully proven. Like many regional dishes passed from one generation to another, its origins have become blurred over time.
American Goulash: From Old World Kettle to Mid-Century Supper Table
American goulash, sometimes referred to as slumgullion, likely owes its origin to Hungarian goulash. About the only thing the two dishes have in common is that they both contain meat and paprika.
From Pont Neuf to Main Street: The Rise of the French Fry
Roughly 80% of America enjoys French Fries on a regular basis, consuming an average of about 15 to 20 pounds per person each year.But what is the origin of this humble potato dish.
The Breakfast I Thought Had Always Been There
Bacon and eggs weren’t always breakfast.
For centuries, they were simply food—eaten when available, not confined to the morning table. It wasn’t until the early 20th century that the idea of a “proper” breakfast began to take hold, shaped as much by culture and industry as by tradition.
