I’m a painter, though more recently writing about food has become a more prominent career. From January of 2009 to the middle of 2014 I was the Food & Drink writer (then editor, and ultimately photographer as well) for Chronogram, an arts and culture magazine in the Hudson Valley. I wrote the entry on Basque cuisine in the Food Cultures of the World Encyclopedia, published in 2011 by Greenwood and edited by Ken Albala. Beginning with the Fall 2011 issue, I became a writer/photographer for Edible Hudson Valley, and since the May/June 2013 issue, I sometimes write and shoot for Edible Manhattan as well. Recently I’ve also done some work for Food Republic.
The article I wrote for Edible Hudson Valley and revised for Edible Manhattan about Zak Pelaccio opening Fish & Game was included in Best Food Writing 2013. I have been the writer/photographer-in-residence at Fish & Game since shortly after they opened, and our book will be out in early 2017 from the University of Texas Press. Now I edit Fish & Game Quarterly, a journal of culinary culture and whatever else we feel like.
A photo I took at Fish & Game appears in the December 2013 issue of Food & Wine, in the “10 Best Dishes of 2013” feature. My photography has also appeared in Wine & Spirits, Sommelier Journal, Hudson Valley Magazine, and the Albany Times-Union.
I won 2011’s Charcutepalooza contest, and was rewarded with a wonderful trip to France. (I wrote a post every day; you can find the first one here.) A post I wrote on killing, butchering, and cooking a pig made the November 1, 2010 issue of New York magazine’s approval matrix, in the “brilliant and highbrow” quadrant.
I’ve been writing this blog since early 2006; the previous version called itself “an improvised, intermittent, and utterly unscientific gastronomy journal by an artist who should probably be painting right now.” That’s still true, though I’m more serious about food than I was when I started this project.
Since moving in the summer of 2014, I finally have the garden of my dreams. I also make ceramic plates to serve my food on. I feel very strongly that more people should make more of their food from scratch, and out of ingredients they grow or at least source themselves. To that end, I sometimes teach cooking classes. To inquire or receive email notifications of dates and subjects, you can email me at acookblog (at) gmail (dot) com.
Thanks for reading,