Gastronomy
Eating is an agricultural act.
On Wendell Berry, his essay The Pleasures of Eating, and what it really means to put a meal on the table.
Writing
My insights about tourism, hospitality, agriculture and gastronomy
Gastronomy
On the milling temperature of an olive.
A short note on why the timing of the press changes the taste of an entire harvest.
Tourism
Three days at a raw-milk dairy in the Marche.
What I learned in seventy-two hours of watching cheese being born — slowly, and on someone else's clock.
Agriculture
A letter to a young sommelier.
Advice I wish someone had given me when I was thirty. Mostly: be more curious, and less certain.
Gastronomy
Breakfast diagnostics.
Why I judge a hotel by the jam, the butter, and the question of where the eggs come from.
Agriculture
Carlin Petrini, in three lessons.
A debt I have never properly repaid. What he taught me about taking food seriously without taking oneself seriously.
Agriculture
On falling out of love with the Mediterranean diet.
Or rather, on the false versions of it we now eat. Ancel Keys would not recognise our supermarkets.
Gastronomy
Why Biodynamic.
A short defence of an old, frequently mocked, frequently misunderstood method of farming.