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Kurt Michael Friese
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Food, Wine & Travel :: Writing & Photography
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Blue Plate Special: Chilled Sorrel Soup
Among the foods that gardeners and gastronomes fawn over, yet others rarely even know, stands sorrel. An early spring green with brash lemony flavor that comes from an abundance of oxalic acid, it is a powerful addition to soups and sauces, and is tasty in salads when picked young.
Sorrel is...
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2008 Ajello Grillo-Catarratto
“Characteristics: Straw yellow in color with green tints, broad aromatic impact with fruity nuances. Full and dry, underpinned by a fresh acidity.”
The wine media will bombard you with empty statements like this one if you let it. While each of these points may be at least subjectively accurate, taken as...
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Pig Business or Business Pigs?
Ever feel like you were playing checkers and the other guy was playing chess?That’s the sort of feeling I get often when I watch many of the recent spate of food documentaries to be released. Activists announce that this or that is wrong with the food system, and on...
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The Humble Root | Nourish Network
When researching the history and lore of a particular food, something I do with perhaps more frequency than the average person, one of my favorite resources to turn to is the late Waverly Root, an American journalist assigned to Paris for most of his career, and his indispensable Food: An...
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Still another critic of real food – this time in the NYT
In Sunday’s New York Times, Damon Darlin has now weighed into a debate which I am suddenly making a career of noticing, that of publicly lambasting locavores. Normally a tech writer (and perhaps better suited to it), Darlin has wheeled out some of the same tired points that others have...
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Kurt Friese