Plus a unique holiday pie made with whole apples
(make sure you scroll to the bottom for my favorite unique holiday pie)
I’m a strong believer that revisiting our past work can help us strengthen the work we do today, whether on the stove or on the page. And even though I find most of my old writing to be pretty unengaging by my current standards, that too isn’t a bad thing: It’s a reminder instead of how much I’ve grown as a creative and as a researcher, just as one would hope.
So to round out the year, I want to spend a moment reflecting on this project, and in particular on the power of interdisciplinarity in food-related work.
I’ve also promised you an interview series for a while, with folks who are engaging in food work but perhaps not in the traditional ways. My first, with classical architect Rene Salas, is up and ready to read. The next, with visual artist Coorain, will be sent out soon.
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