I am a FCS teacher and have an 8th grade student who is doing the FCCLA Career Investigation competition event. She selected "Food Critic" as her career, and is supposed to interview 2 people in that field. We are from a 1A school in West Texas, and there are no food critics around! She contacted a local newspaper journalist and emailed a food critic from London, but the Regional judges wanted her to actually do another food critic. When we searched for an American food critic, your name came up! Would it be possible for us to email you her questions so she can get more points when she competes at State? My email is jodie.lamm@region16.net. Thank you so very much!
I was turned on to the Felliceti pasta back in 2009 while attending a cooking class with Giuliano Hazan (Marcella’s son). Since then it is the only dried pasta we use, and invariably people exclaim how good it is - single grain pasta does make a difference! Over the last couple of years I’m able to get it through Amazon as well as the specialty Italian goods stores. It’s not the cheapest pasta but it sure is the best
So surprised to see you namecheck Guido's. I grew up in the Berkshires, and now when I visit I'm often in the Pittsfield store. Next time I'll add Felicetti pasta to my shopping list.
March 22, 1984! What a dream. And I'll be looking for that pasta at Guido's. If anyone here has tried the farro version I'd love to hear about it. My husband has been forbidden "white" food so we're exploring our options.
Love your newsletter. Maybe whoever scans the old articles can get them into sharper focus?
I am a FCS teacher and have an 8th grade student who is doing the FCCLA Career Investigation competition event. She selected "Food Critic" as her career, and is supposed to interview 2 people in that field. We are from a 1A school in West Texas, and there are no food critics around! She contacted a local newspaper journalist and emailed a food critic from London, but the Regional judges wanted her to actually do another food critic. When we searched for an American food critic, your name came up! Would it be possible for us to email you her questions so she can get more points when she competes at State? My email is jodie.lamm@region16.net. Thank you so very much!
Liked the tip about the garlic in the very beginning...
Those Chez Panisse menus are incredible - very intrigued by the pasta with fava beans and nasturtiums from May 10!
I was turned on to the Felliceti pasta back in 2009 while attending a cooking class with Giuliano Hazan (Marcella’s son). Since then it is the only dried pasta we use, and invariably people exclaim how good it is - single grain pasta does make a difference! Over the last couple of years I’m able to get it through Amazon as well as the specialty Italian goods stores. It’s not the cheapest pasta but it sure is the best
Wednesday, May 11 -- yum!
PS. I had the mistaken impression (for decades) that Chez Panisse was an early vegetarian restaurant. The menus clearly prove me wrong.
I'm really liking Dal Raccolto Bronze die spaghetti.
Many thanks . . . .
For the life of me I can't find the interview with Fanny Singer on the KL site . . . . what am I not doing right?
If you click on the word "here" it will take you to this: https://www.scrippscollege.edu/events/calendar/always-home-fanny-singer-in-conversation
So surprised to see you namecheck Guido's. I grew up in the Berkshires, and now when I visit I'm often in the Pittsfield store. Next time I'll add Felicetti pasta to my shopping list.
They're expanding the Great Barrington store, so now it will be as big as Pittsfield.
March 22, 1984! What a dream. And I'll be looking for that pasta at Guido's. If anyone here has tried the farro version I'd love to hear about it. My husband has been forbidden "white" food so we're exploring our options.
This is magical!! Thanks Ruth