I’m currently attempting to digest Omnivore’s Dilemma by Michael Pollen. It’s rough going, learning how they turn raw product into the final thing. I’ve known for awhile about some of the twists and turns in food production, but the levels and...
Recently I reacquainted myself with Matt Freedman Photography. He’s been working with Chef Tiberio Simone, originally from Italy, now based in Seattle, on a project that marries food and photography, two of my greatest loves. Freedman has done extensive work on...
I’ve been interested in the history of food, where it comes from, how old it is, how it migrated to where it is now. In the last week I’ve learned so much about the foods we eat, and why we eat them. The books I’m digesting right now are: Food: The...
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