The Tabaski Goat

Family members clean the goat at the outdoor kitchen in Dakar Senegal. The meat is to break a fast in a local religious holiday. The first item is a bit of grilled liver with a toddick of mustard. the yield is to share with family, friends, and the less fortunate

The Baker Block Museum

I am very fortunate to be hosted over several weeks to gather food stories from the area population. The area is rich with a vital farming culture where cotton, fruits and vegetables are still a part of the economy.

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Laurel Heritage Festival, NW Florida

On the lawn of the Presbyterian Church I gathered stories from families with long history of the area. Florida flew five different flags and has the longest colonial history in the continental states.

Cooking in Yoff Senegal

Thieboujenne, the national dish of Senegal is a mix of fish, vegetables, and rice.

Roasting eggplant

Roasting vegetables transforms them from the simple to the savory

potatoes and green beans

this pairing does well as the crisp green beans contrast the dense texture and roasted flavor of the new potatoes.

A spring breakfast

Papaya, with seeds, yogurt, and honey. A favorite breakfast that soothes the stomach.

Avocado toast

Another study in tastes and textures. well toasted rye bread and soft slightly over ripe avocado which is spread across with ease.

The USDA in Washington D.C.

Steaming the rice

In this lesson we discover how rice is parboiled to add another dimension of flavor by steaming it over the fish and vegetables cooking in the pot below.

Spam!

Everywhere I've travelled there is Spam

nothing beats fresh eggs

persimmons teach patience

Tamales set for steaming

Tamales, in their many forms, are not unlike myriad filled and folded comfort foods from around the globe.

Gathering stories at LEAF

The LEAF Festival in Black Mountain, North Carolina, was the perfect place to grab food stories from a broad and varied population that travel from all over to enjoy a long weekend of food, dance, and music culture from around the world.

Typical cabin era kitchen

Wood fired stoves and ovens dot the region's cabins and served a double purpose in the short winter months.

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