Yesterday, my brother Ted and I dropped by the Yale University apartments on Prospect Street where we spent much of our youth. While we were posing for pictures in front of Apartment #51, the young family living there cracked the door open to see what we were up to. We had some of the best times in that little apartment. Once you have enough good food and beer, true happiness isn’t about the stuff you own, or where you live, or how successful you seem to others. It’s about the love of the people around you and having the opportunity to give a little of it back.
In this clip little Soliel waxes lyrical about eating insects. If you expose children to different ways of eating and being, they will grow up to live without prejudice and help make the world a better place.
Menus of Change is a ground-breaking new leadership initiative launched in 2012 by The Culinary Institute of America.
June 9-11: I’m honored to be speaking at Menus of Change an important collaboration between Harvard School of Public Health and Culinary Institute of America. I hope to see you there so we all can put our heads together to help make a difference through good food!
An innovative sushi chef named Bun Lai has a new strategy in the war on invasive species: if you can’t beat ’em, plate ’em. Feral hog sashimi, anyone?
I am very honored to be in an article by the award winning writer Rowan Jacobson in this month’s Outside Magazine. The story is about eating invasive species. But it is, also, about wether we can change the way we behave to eat and live in a way that is restorative and regenerative of the environment, rather than destructive of it.
It was such an honor and an inspiration to be breaking bread with heroes of mine at the 10th Anniversary gala of Yale Sustainable Food Project. Alice Waters, who reminds me of my mother is such a beautiful spirit. Over a decade ago, Alice Waters, along with Yale President Rick Levin, was the force behind the creation of Yale Sustainable Food Project, an idea that many thought was a bad one. Some of the best ideas are not popular in the beginning. Forgive me John Paul Jones for messing up your awesome quote. We have not yet begun to fight!
A coconut covered roll of Alaskan spot prawns, cantaloupe, burdock root, and cream cheese
2 very soulful pieces for 8
There is no cuisine that is more American than Soul Food. There are no people who are more significant to the creation of American culture (at least the cool stuff) than African Americans. Soul Food is the result of practical and creative adaptation of African eating to the New World. Created from ingredients that black people like to eat the most, all around the world, this recipe tips it’s hat to the Afro American origins of awesomeness.
Super cool to be covered by Italy’s biggest weekly magazine. Check out Miya’s on pages 3, 58, 59, 61