Cauliflower Ceviche

Throughout the summer, a majority of my writing energy was focused on completing a master’s thesis paper for graduation. It was a 40-page beast of an essay filled with loads of information about culinary tourism

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Baked Kale Chips

I had the opportunity to attend an interesting lecture by Chef Ann Cooper in a high school gymnasium filled with parents recently. Known as the “Renegade Lunch Lady,” Chef Cooper discussed the current state of

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