Black Beauty: Cooking with Cast Iron
There’s a reason certain things have, in Darwinian fashion, managed to survive in the face of so-called “advances” in technology. Even though you can get amazing musical replication from a synthesizer, for example, true aficionados would claim it can’t replace a Steinway or a Stradivarius. In the kitchen, nothing cooks quite like cast iron. Stainless...
A Bearded Renaissance
With approximately 25,000 hairs as hard and thick as copper wire, the almighty beard has separated men from boys throughout history. Some of the greatest leaders of all time have adorned their faces with this iconic symbol of masculinity, but where one generation perceived it as a sign of virility, dignity and higher status, the...
And the Bandana Played On
I have that kind of Scottish-Irish hair that doesn’t grow long, but rather wild, wavy and very big. I first started growing out my hair in college after 18 years of buzz cuts. My lush and loose locks were a new ‘me’ to present to a world away from home, but these curls were full...
A Shell-Shocking Discovery: Eggs
Years ago, when print magazines ruled the Earth, an article in Gourmet lit the first embers of the fire that eventually led me to culinary school. It was about the humble omelet. The essay by Francis Lam (now a judge on Top Chef Masters) extolled the French omelet as the pursuit of perfection. The French...
