Born and raised in Philadelphia. Moved to its NW burbs about 5 years ago.
Supporting local restaurants, farms, etc. It still boggles my mind that in an area like Philadelphia places like Subway and Pappa Johns exist. Come on people, we have real hoagies and real pizza all around us! And why are people eating at the Olive Garden when there are mom & pop Italians galore?
ETA: Other than Philly in the east and Pittsburgh in the west, PA Is a very agricultural state–lots of local fruit, veggies and dairy products to be had with very little effort.
I am of an age that is impossible to narrow my great food experiences down to one. When thinking of this, though, many that ran through my mind involved outdoor waterfront meals/snack with wonderful cocktails or local brews or wines and cheeses at vineyard picnic tables.
What food-related topic are you most passionate about, that you want people to ask you about and you can’t stop talking about it? All things food - shopping for it, preparing and sharing it, eating it. Doing all these things in a manner that is as earth-friendly as possible.
What’s a great food experience you have had? Eating a freshly line-caught whole grilled fish with our hands on a washed-up log on a beach on Koh Lanta, Thailand. Spicy chili condiment, really good rice, cold beer, stars, and an inky black sky were the only accompaniments.
A little tidbit about you. I was born a Rhode Islander…Love lil’ Rhody and our native food.
San Francisco, right smack dab in the Mission District.
Eating. Recommending restaurants to friends and strangers. Cooking and taking (often not well) pics of my food!
Like others, so many… in 2005 being in an old school trattoria in Venice and having the ancient waiter flirt with us as he fed as moleche - tiny little soft-shelled Ventian crabs. “A tavola come al letto, fai come vuoi.”!!
i have a little blog, i have a little restaurant review gig, i help herd goats.
Ok!
1). About 45 min south of San Francisco, maybe 5 min from the Stanford campus.
2). Have been food obsessed most of my life, but especially anything Asian. Crave Thai, Vietnamese, Chinese, Korean, Lao, Cambodian, Japanese not necessilarily in that order.
3). I’ve been trying for several days to narrow this down to one experience… Can’t do it!!!
4). Can crochet & knit but haven’t done either in ages…
Last, tks ckshen for setting up this site. I’m enjoying it much as I did CH in the old days!
Also, so very happy to see so many familiar screen names. I was afraid I’d lost you all forever…
Northern Ohio is an interesting/tough place to be, food-wise, although I haven’t explored the area that much, only for visits to MIL. Hubby is from Akron (although he always insists “Bath,” which makes me chuckle).
With all due respect, Cleveland is not Akron. There is such a food Renaissance here. So many areas with great chefs/food and settings. The local food scene has exploded including the Ohio City Farm on West 25th Street just a few blocks west ofPublic Square. Flats East bank has been revived, Gordon Square, Edwater Park, Tremont…an endless list of amazing food venues. If you love food and don’t make time for Cleveland you are missing out. #funtown
I grew up on Lee’s hoagies… are they still around, gafk? Sadly, I left Phila. years ago before it became a great, foodie town. I love going back to visit friends and see what’s going on. We had a wonderful, mom and pop Italian place in Oak Lane when I was a kid. I still dream of Mama Lombardo’s lasagna.
I recently moved from Northeastern OH to Orlando, FL.
I get passionate when I hear people say “I want to cook at home, but I don’t think I can. I don’t have time and/or I’m not very good at it.”
Two of my most memorable food moments:
1.When I took a vacation to Vermont about 8 years ago I used CH to get some ideas for where to eat. One suggestion was a picnic at Shelburne Farms. We stopped and got some cheese, meats, and other snacks and had a delicious ploughman’s lunch overlooking Lake Champlain. My stinky cheese ruined the cooler, and I’m still not sorry because it was delicious cheese. (Morbier)
2.Right before I moved from Ohio in May of this year, my Puerto Rican co-worker treated me to a going away lunch. She took me to this amazing little Puerto Rican place and helped me order in Spanish. It was my first introduction to chicharrones that weren’t sold in the chip aisle and it was one of those angels singing food moments. If you were to give me a plate of chicharrones and a plate of bacon and tell me I had to pick one, it wouldn’t even be a contest. I’d grab for the fried pork skin before the word bacon was even verbalized. I also tried blood sausage, which had been on my food bucket list. (It was great and I liked it, but the chicharrones were the star)
And for my tidbit: I’m an AmeriCorps alum. During my AmeriCorps service I worked with food access issues and my team partnered with a local farmers market to collect surplus produce after the market, which we distributed in the pantry. We also started a food demonstration booth where we would develop recipes using pantry ingredients and then offer samples while people were waiting to shop the pantry.
My name is Jonathan and I am currently living in lower Westchester County, NY, just three miles from the NYC border. I work part-time in NYC and part-time in the 'burbs. I have lived in seven states in five regions of the US, and also lived on a cruise ship as staff and faculty for a ship-based university where I was a psychologist and gave food seminars on the food in the countries we were about to visit. I was a wilderness guide for a little over ten years and worked as a professional mountain climber, whitewater guide, and forager for wild edible and medicinal plants, etc. on CH I was originally known as “the rogue”, and then as “JMF.” I left Ch over a year ago when the first really bad changed started to happen when they let decided to let people advertise and shill.
I’m passionate about anything to do with food. I am a Food/Beverage business consultant, distilling consultant, and mixologist; which is what I do most these days. I create custom cocktail recipes, train staff, curate spirits and beverages, for new bars in restaurants, private clubs like country clubs and the Harvard Club NYC new $7+M rooftop bar, etc. I have been a food & beverage writer with over 650 published articles, consulted to almost 50 farms on the East Coast, and traveled the world, learning and teaching about food. I have been partner in wineries, breweries, and distilleries, in NY and Maine.
My area of concentrations are spirits, cocktails, and food/beverage science stuff; as well as Asian food/drink; especially Japanese. I’ll try to answer any questions about spirits or cocktails that I can…
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meatn3
(equal opportunity eater in the NC Triangle)
55
I’ve been in a Chinese phase for the past few years, and was in an Italian, mainly fresh pasta, one before that
After several days in Madrid, a friend invited me to dine at his family’s home outside the city. What a spread! Everything from homemade wine, to meats, to poached figs, to almonds picked off the tree.
Joan Rivers interviewing Gwar is my favorite video on youtube
I love markets. I like discovery of unlikely taste combo that works. But I also like traditional food, especially the kind served in farm inns (ferme-auberges), where all the ingredients are from the farm itself, pepared simply.
For me a dining experience must be fun. For some reason that eliminates most of the 2, 3 star places that I have known. My fave experience tends to be in Spain, dining, and being moved by Pep right and left, at the long counter of Cal Pep in Barcelona, or composing our own tasting-menu on a pintxos crawl in the Parte Vieja of San Sebastian. And on trains in Thailand where vendors rush up to the window to sell us marinated barbecued chicken and sticky rice.
I don’t cook. Hubby poo does, divinely. I do the dressings and mayonnaise and aïoli.
