I’m in the Inland Empire, Palm Springs to be exact. Food writing and methodologies are my thing, but I’m liable to weigh in anywhere. Regional American foods are my specialty - you want to know the difference between ponhaus and scrapple, or
cold shape and headcheese, I’m the one to ask.
My best food experience lately has been having to put my imagination to the test, as I’ve been working at a company that turns out 700+ meals a day on a very limited budget. In general my all-time best food experience was realizing that I could make a living doing what I love: Cooking and writing about food.
On Chowhound, I went by mamachef. I’m so happy to see a lot of familiar names here!! Hoping that this community is as real, and vibrant and fun.
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