Tag Archives: food writing

Belize’s Lionfish: If You Can’t Beat Them, Eat Them

Targeting invasive species with a dinner fork, especially a species known for its own bottomless appetite, can result in satisfying justice. It’s all the better when the critter in question makes a satisfying meal. Belize, along with the rest of … Continue reading

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Istria’s edible empires

Istria may be a small peninsula jutting into the Adriatic Sea, but three countries divide it–Italy, Slovenia, and Croatia. And in the last couple centuries, a period of time shorter than America has been in existence, a slew of empires … Continue reading

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Travel Writing Olympics?

My appetite for Croatian frogs’ legs has led to more than just a satisfied culinary curiosity. While Winter Olympic athletes are currently jockeying for medals in such sports as bobsledding and freestyle skiing, I scored a bronze medal in the … Continue reading

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Two Flippers in Every Pot

Poutine, smoked salmon, tourtieres (seasoned meat pies), and ice wine are some of the more well-known gastronomic specialties of Quebec. Yet way under the radar swims one of the province‚Äôs more obscure but historically important offerings: seal. Who would have … Continue reading

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Squeezed, Boiled, and Peppered: The Story of Guyanese Cassareep

My Gastronomica debut! My piece on cassareep, a versatile Guyanese flavoring sauce that is not well known outside of Guyana, appears in the winter 2012 issue on page 27. The piece takes you to a sparsely populated Makushi village in … Continue reading

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