On April 21st, 2011, PEA SHELLING SEASON…
…is upon us which means that I am often confronted by a table full of pea pods ready for shellers when passing through the cortile on my way…
…is upon us which means that I am often confronted by a table full of pea pods ready for shellers when passing through the cortile on my way…
…was a proud moment today, as Miles from the Rome Sustainable Food Project kitchen – which energizes us with daily meals of local, seasonal, organic and delicious food…
…today and frequent evenings around 17:30 is the great gift of warmer days, later sun sets, stone pavers that hold the days heat, and a critical mass of…
…yesterday morning – which I was only made aware of a few days ago thanks to an illuminating International Herald Tribune story by design journalist friend Alice Rawsthorn…
…a collaboration between Catalan designer Martí Guixé and Finnish food visionary Antto Melasniemi (the two fellows I was in conversation with at yesterday’s Domus conversation on food for…
…is the first thing I am noticing all over the city – with all manner of plant life crawling, branching, hanging down and growing up the cliff-like facades…
…is the hilltop Asciano-adjacent Tuscan Benedictine monastery dating from 1313 we are visiting today, which features a very cool 1553 fish pond that would feed the monks during…
…love it and actually lived in a farmhouse there from 1993-94 – but the local authorities exert such tight control on new development and changes to existing structures…
…(for strawberries?) are the cool shocking shiny surfaces wrapping parts of the rolling spring green surfaces of southern Tuscan landscapes as viewed from my very slow one car…
…was conducted this morning with Livia and Franco – who met when they were 14 and have been married for 53 years – in their cozy long-time quarters…
…is the breaking news from the Roman rooftop garden this morning – having never grown the favas, I’ve waited until they are as big as those I’ve been…
…of 35 planned interviews with five generations of people living in Rome (about how they organize their homes and lives around food, their memories and current thoughts on…
…is what I am always on the lookout for when landing in Rome – returning this morning on an early early flight from Istanbul – since I have…
…ready to welcome those who make it to the top floor for a respite of light and space with the aroma of wood shavings and fresh compost, a…
…was a gradual process today as heavy bags of fresh Turkish forest soil, compost, worm castings, and wood shavings (to loosen and lighten the soil) slowly made their…
…including lots of beans, corn, lettuce, squash, some rare precious tomatoes, and a variety of fruiting trees and vegetables starts have arrived from a friendly farmer couple who…
…are my two favored food places in town – both serving delicious inexpensive basic vegetarian/vegan friendly Turkish plates that I hear approximate what your Turkish mom would have…
…in a stupendous store where every surface is covered the bright chromatics of jars brining and fermenting anything you can imagine on a market street off of İstiklal…
…with a seemingly endless Turkish flag flowing down İstiklal Caddesi greeted me out the window this morning and here is what I could glean from Skyturk.com (through the…
…on the walls of the Istanbul rooftop hothouse was quick pleasurable way for us to claim the space, make our mark, mess things up – plus a welcome…