FOOD

Anthony Bourdain once said: “Food is everything we are. It’s an extension of our history, our region, our tribe, our grandma. It’s inseparable from us.” Writing about food is a sociological, historical, and sensory adventure, all in one.  I first wrote about food as a staff writer for Better Homes and Gardens and Country Home magazines. I also freelanced many topics: humble fare like baked beans and peanut butter, trends in the liquor industry, great cooking schools, chefs and restaurants. I wrote a piece for the Saturday Evening Post about new medical research of garlic. As Editor-in-Chief of Celebrate! Midwest magazine, I assigned leading food writers themes like art museum cookbooks, the folklore of Easter eggs, and strange ethnic foods of our immigrant ancestors: Scottish haggis, Swedish lutefisk, German zungenwurst (tongue sausage), and English jellied eels. Food plays a delicious role in my novel, Blood to Rubies: for example, how Native Americans butchered buffalo and gathered food from nature, how frontier pioneers cooked, how Irish immigrants brewed home whiskey, and more.

LAKE.jpg
POST.jpg
bhg fresh ideas.jpg
country home cottage.jpg
CELEBRATE 2.jpg
JOURNAL.jpg
liqour_edited.jpg
SENTINEL.jpg