favorite foods – for life

I realize that several of my favorite foods, meals I cook over and over, were things I first ate in a restaurant or market. They were so good that I went home and experimented until I made something close enough – or better. All of these have become household favorites,

Integrity Economics

I use to teach economics. Now I’m a professional artist and I teach. Often I spend 4 hours preparing a class that earns $50. My students can do the math. “What kind of an economist were you?”, they ask. I spend my money at the farmers market, where I chat

Roy Choi, Food Livelihood, and Who Made Twitter Go

Roy Choi – Flavor of Los Angeles from The Avant/Garde Diaries on Vimeo. Roy Choi put Korean barbecue in a Los Angeles Taco, sold it from a truck, and told people to join Twitter to find out where he’d be. But hearing him say it himself is another layer of

Falling in love with food

I use to teach economics. Now I’m a professional artist and I teach. Often I spend 4 hours preparing a class that earns $50. My students can do the math. “What kind of an economist were you?”, they ask. I spend my money at the farmers market, where I chat

flour + water + love

Chad Robertson is the bread baker at Tartine, San Francisco. He makes the most beautiful bread he can, because he wants to. He doesn’t try to make too much of it. (Just 175 loaves a day, which sell out in an hour.) He’s analytical, thoughtful, directed, probably brilliant. But he

Eating Design with Artist Marije Vogelzang

MARIJE VOGELZANG OF PROEF, DESIGNER AND RESTAURATEUR 09.12.11 — BY MONICA KHEMSUROV in Sight Unseen Magazine Back in 2000, when Marije Vogelzang had graduated from Eindhoven with a product-design degree and begun turning a school project — a funeral table set with all-white cuisine — into fodder for her nascent career, food

A Razor, A Shiny Knife, lunch on the subway

The happening team at A Razor, A Shiny Knife served lunch to diners riding a NYC subway train, with each course’s chef entering the train at a designated stop. Best yet, they made a fabulous video about it!

dinners for causes…

The Awesome Foundation for the Arts and Sciences is an internationally networked set of fundraising dinners. Each local dinner group votes during dinner for a project to receive the proceeds of the night. You can start a chapter.

the political economy of food

I started teaching a course on this topic in 1995. At that time, the concept was so extremely uninteresting (both to the political economists and to the cultural studies people) that the university not only wouldn’t pay us but wouldn’t even allow us access to classroom space. Tony Samara and