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cracker barrel & pjs I’m having a bit of a slow day, but feel somewhat more alive after digging around in the kitchen for an afternoon snack. To be frank, there is a lot of food in the fridge because Chris is on a permanent Mexican food kick. (Tacos, specifically.) He made all the meats and sides on Sunday: braised beef, roast chicken, cilantro-based tortilla soup, guacamole… I’ve been sneaking small bites of everything, refraining with all my might from eating it all in one sitting. So, I made myself a snack of cheese and crackers instead. It was either that or eat Nutella with a spoon because I don’t have bread on hand… photo taken with Instagram at home

cracker barrel & pjs

I’m having a bit of a slow day, but feel somewhat more alive after digging around in the kitchen for an afternoon snack. To be frank, there is a lot of food in the fridge because Chris is on a permanent Mexican food kick. (Tacos, specifically.) He made all the meats and sides on Sunday: braised beef, roast chicken, cilantro-based tortilla soup, guacamole… I’ve been sneaking small bites of everything, refraining with all my might from eating it all in one sitting.

So, I made myself a snack of cheese and crackers instead. It was either that or eat Nutella with a spoon because I don’t have bread on hand…

photo taken with Instagram at home

looking for a good food job? In December, I met Dorothy Williams-Neagle, co-founder of Good Food Jobs in New York. We were both being interviewed for a food publication so we didn’t get the chance to chat, sadly, though we sat on couches across from each other. Before I had the chance to properly introduce myself and ask Dorothy about her work, I had to peace out to get to another meeting… Thankfully, Dorothy followed up with an email to say hey (it’s so nice when people do that!) and we’ve been exchanging emails since. If you’re not familiar with the organization, check out the Good Food Jobs mission - “Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm, and intellect. We post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more.” This Friday, Good Food Jobs is hosting a job fair in conjunction with the Just Food Conference 2012. The Good Food Jobs Fair will be a physical manifestation of the Good Food Jobs website. Go to gain ideas for employment while meeting with real-life food businesses and potential employers. Talk with leaders in the sustainable food movement and ask questions regarding hiring and recruiting practices. Get information on how to volunteer, and learn about new initiatives and projects the organizations are involved in to propel the good food movement.  Entry fee is $15. For more info: goodfoodjobs.com/jobfair february 24, 2012 5:30-7:00pm the food & finance high school 525 west 50th street, new york city

looking for a good food job?

In December, I met Dorothy Williams-Neagle, co-founder of Good Food Jobs in New York. We were both being interviewed for a food publication so we didn’t get the chance to chat, sadly, though we sat on couches across from each other. Before I had the chance to properly introduce myself and ask Dorothy about her work, I had to peace out to get to another meeting…

Thankfully, Dorothy followed up with an email to say hey (it’s so nice when people do that!) and we’ve been exchanging emails since. If you’re not familiar with the organization, check out the Good Food Jobs mission -

“Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm, and intellect. We post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more.”

This Friday, Good Food Jobs is hosting a job fair in conjunction with the Just Food Conference 2012. The Good Food Jobs Fair will be a physical manifestation of the Good Food Jobs website. Go to gain ideas for employment while meeting with real-life food businesses and potential employers. Talk with leaders in the sustainable food movement and ask questions regarding hiring and recruiting practices. Get information on how to volunteer, and learn about new initiatives and projects the organizations are involved in to propel the good food movement. 

Entry fee is $15. For more info: goodfoodjobs.com/jobfair

february 24, 2012 5:30-7:00pm
the food & finance high school
525 west 50th street, new york city

Thank you so much for following me! I love your blog and I love Mittens! :)

Asked by
catsbeaversandducks

Thank you! I’m always surprised to hear people know about Mittens, but I guess it makes sense seeing he has taken over my food blog. Believe it or not, he’s even cuter in real life.

P.S. I love your blog, too!

in honor of fat tuesday Late last year, I had the chance to visit New Orleans with American Express Travel’s NEXTPEDITION program. NOLA is a fabulous place for those who love spices, seasoning, sauces, dishes loaded with flavor, and deep-fried beignets. And while Bourbon Street isn’t usually my cup of tea, you still gotta experience it. Drunk, preferably.

in honor of fat tuesday

Late last year, I had the chance to visit New Orleans with American Express Travel’s NEXTPEDITION program. NOLA is a fabulous place for those who love spices, seasoning, sauces, dishes loaded with flavor, and deep-fried beignets. And while Bourbon Street isn’t usually my cup of tea, you still gotta experience it. Drunk, preferably.

williamsburg at dusk / lamb at dressler I snapped this photo just as daytime faded while crossing the intersection of Berry and Grand on Saturday. After an afternoon of apartment hunting in Williamsburg, Chris and I made a beeline to Dressler because we love it and were in the area. On previous visits, the chicken dish blew me away but, this time, it was outshone by the lamb. We asked for medium rare; it arrived with a center that was deep red and so raw it was nearly sashimi. Intentional or not, lamb, cooked rare, is delicious. dressler, 149 broadway, brooklyn, new york (718) 384-6343

williamsburg at dusk / lamb at dressler

I snapped this photo just as daytime faded while crossing the intersection of Berry and Grand on Saturday. After an afternoon of apartment hunting in Williamsburg, Chris and I made a beeline to Dressler because we love it and were in the area. On previous visits, the chicken dish blew me away but, this time, it was outshone by the lamb. We asked for medium rare; it arrived with a center that was deep red and so raw it was nearly sashimi. Intentional or not, lamb, cooked rare, is delicious.

dressler, 149 broadway, brooklyn, new york (718) 384-6343

dear nyc, meet the new role models in food I am hosting a panel for New York Social Media Week tomorrow on The New Role Models: Chefs, Cooks, Bloggers and You with New York Times food columnist Amanda Hesser; Robyn O’Brien, author of The Unhealthy Truth; and my friend Bun Lai, chef-owner of Miya’s - the first sustainable sushi restaurant in the world. If you happen to be around Columbus Circle tomorrow, come! It is free and you can RSVP here. When Friday, February 17, 12-1pm Role Models session / 1-2pm Food Trends session (which I’m also participating in but not hosting) Where Art & Culture Content Hub at Hearst Magazines, 300 W. 57th Street Urban Theater Hope to see you! photo via

dear nyc, meet the new role models in food

I am hosting a panel for New York Social Media Week tomorrow on The New Role Models: Chefs, Cooks, Bloggers and You with New York Times food columnist Amanda Hesser; Robyn O’Brien, author of The Unhealthy Truth; and my friend Bun Lai, chef-owner of Miya’s - the first sustainable sushi restaurant in the world.

If you happen to be around Columbus Circle tomorrow, come! It is free and you can RSVP here.

When Friday, February 17, 12-1pm Role Models session / 1-2pm Food Trends session (which I’m also participating in but not hosting)

Where Art & Culture Content Hub at Hearst Magazines, 300 W. 57th Street Urban Theater

Hope to see you!

photo via

bostock for breakfast Ordered the bostock at Four Barrel with a latte. It’s an almond syrup soaked brioche, but this one is a citrus version with hazelnuts on top. The Kitchn says it’s better than French toast, but I don’t think they’re similar enough to compare. One is drenched in egg and this is an almond pastry. Still, if you cross paths with a bostock (what an odd name…) and are obsessed with almond anything like I am, I recommend you get it. Four Barrel, 375 Valencia Street, San Francisco (415) 252-0800

bostock for breakfast

Ordered the bostock at Four Barrel with a latte. It’s an almond syrup soaked brioche, but this one is a citrus version with hazelnuts on top. The Kitchn says it’s better than French toast, but I don’t think they’re similar enough to compare. One is drenched in egg and this is an almond pastry. Still, if you cross paths with a bostock (what an odd name…) and are obsessed with almond anything like I am, I recommend you get it.

Four Barrel, 375 Valencia Street, San Francisco (415) 252-0800

the latest and greatest foodspotting I got up at 4:30 to catch a 7am flight to San Francisco this morning so I’m operating on about two hours of sleep. There was turbulence (yikes!) and there was anxiety (worsened by the turbulence), but the big news is out - Foodspotting 3 is here! After much hard work and many late nights, it’s awesome and rewarding to get feedback from our friends, followers, users, everybody. Favorite write-up so far? Thank you, The Next Web! See our new app in action here, and download the new Foodspotting for iPhone and Android here.

the latest and greatest foodspotting

I got up at 4:30 to catch a 7am flight to San Francisco this morning so I’m operating on about two hours of sleep. There was turbulence (yikes!) and there was anxiety (worsened by the turbulence), but the big news is out - Foodspotting 3 is here! After much hard work and many late nights, it’s awesome and rewarding to get feedback from our friends, followers, users, everybody.

Favorite write-up so far? Thank you, The Next Web! See our new app in action here, and download the new Foodspotting for iPhone and Android here.