Renee Shelton - Butcher. Baker. Bibliophile. Breast Cancer Survivor. Not Necessarily in that Order.
Renee Shelton - Butcher. Baker. Bibliophile. Breast Cancer Survivor. Not Necessarily in that Order.
Sometimes you look at a book’s cover, and say to yourself – I think I need that book. Milk Street: Tuesday Nights Mediterranean by Christopher Kimball was that for me. First of all, I’ll be upfront and say that I love Christopher Kimball and have …
Keytruda is the name for the immunotherapeutic drug pembrolizumab and was recently approved by the FDA to treat patients of high-risk early-stage triple negative breast cancer. Immunotherapy drugs are those that use the immune system to fight disease. Adult patient candidates with TNBC for this …
I loved this article from thecounter.org, “Who gets to call themselves a food writer? The pandemic made it clear: We all do.” by Jessica Kehinde Ngo. Ngo teaches at an L.A. art school and her elective class on food literature mainly focused on food literary greats that everyone knows. During the pandemic, she looked to other sources for food stories and found a wealth of diverse writings and illustrated graphic food pieces from notable artists and writers from more diverse backgrounds.
I think we all should take something from this. Julia Child will always remain an important voice in the cooking world, along with other culinary notables with years of experience or fame behind them. But I believe reading stories written by everyday people with different backgrounds sharing their stories of cultural and personal significance gives so much more to the culinary field and broadens our understanding of cooking.
It’s a great read. A notable quote from the Ngo’s article:
The pandemic was a reminder that food connects us across the globe. Because of that, we can’t just hear stories from five people. We need to hear everyone’s food stories to actually have a meaningful portrait of what our collective food life is.
Read the full article here:
Who gets to call themselves a food writer? The pandemic made it clear: We all do.
Who gets to call themselves a food writer? The pandemic made it clear: We all do.
Looking for a bit of cooking fun in the form of a graphic novel? Then The Delicacy by James Albon would be a fine choice. Two brothers, Rowan and Tulip (Danny), embark on an adventure after inheriting a large property from their aunt and uncle …
It’s winter still so I have awhile to think about preserving my summer bounties, but it’s never too early to learn a little more on food preservation. The Preserving Answer Book by Sherri Brooks Vinton answers many questions about all kinds of food preservation (freezing, …