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Kurt Michael Friese
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Food, Wine & Travel :: Writing & Photography
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Walnut Season Arrives (And a recipe for Shiitake and Wild Black Walnut “Tartare”)
When I was growing up in central Ohio, school began right after Labor Day. This was advantageous compared to today’s August starts not just because of the longer summer break, but because we would have scads of black walnuts to hurl at each other as we walked to school that...
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One winery from two vineyards || Ladera Winery and a Stuffed Pork Loin Recipe
With autumn on the horizon, I always begin daydreaming about big, luscious, weighty reds that are emblematic of the cool, misty evenings of October with all the leaves on the ground. I yearn for the crackling fireplace, sweetie by my side, dog at my feet, as we ponder the intricacies...
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Eggs Got You Scared? Here’s the Scoop
What annoys me about the coverage of the current egg recall is that it almost always says, “traced to an Iowa farm.” But, proud as I am of my home state, it’s not misguided regionalism that makes me take offense at this statement. It’s the use of the word “farm.”
Wright...
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Terroir, ‘the very soul of the wine’
There is perhaps no more confusing and contested word in the world of wine than “terroir” (pronounced “tare-WAHR”). This is probably because there is no direct translation from the French; no one word in English that means exactly the same thing.
Terroir is, quite simply, the totality of a wine's origin....
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Basil Abundance
Summer in Iowa always brings the same delightful dilemma – what to do with all that basil.
Few herbs are as surrounded by mythology and folklore as basil. Its origins are debated, but most seem to think it came from India where besides its innumerable culinary uses, a devout Hindu has...
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Kurt Friese