In a previous life, I was a New York Times food writer who ate at fancy restaurants and cooked even fancier food (in a shoebox-sized kitchen, no less). Since moving to Colorado seven years ago, I’ve been the restaurant critic at Denver Magazine and have written extensively for 5280 and The Denver Post. More important to the blog, however, is the fact that I’ve made the transition to all things organic and local. My eating habits now reflect my jam-making, bread-kneading Polish grandmother more than they do the Gramercy Tavern. I think that’s a good thing, and if you’re reading this, chances are you do, too.
P.S. This being a food site and all, you might like to know that I have a food background. I spent a decade in Paris, London and New York, where I spent nights and weekends ferreting out the best local bakeries, cheese shops, wine bars and markets. I also interned at Amy’s Bread in Manhattan and went to The Institute of Culinary Education, where I learned, among other things, the difference between a brown braise and a white braise and how to make homemade mayo.
It would take years, however, for me to realize that nothing beats a farm-fresh carrot, still clothed in dirt. Okay, a clean carrot beats a dirty one, but only if it’s cleaned right before you eat it.