Intertwined with pleasure and identity, food and drink are a bottomless topic. Talented chefs make stirring subjects, but they’re not the only maestros. Consider the organic farmer, the barbecue guru, the wine wizard, the street vendor, the cocktail chemist. I’m always eager to write about our oldest oral tradition (eating) and all its glories.

Select Stories:

  A Taste of the Yucatan, Covey Rise Magazine
  Bourbon and Birds, Covey Rise Magazine
  Fruit Spirits, CiderCraft Magazine
  A Chef For All Seasons, Birmingham Magazine
  Raising Quail, Covey Rise Magazine
  Cider: Taste Revival, U.S. Airways Magazine
  The Outer Banks, Taste of the South Magazine

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