Wine and dandy
by“Peapods,” says Kelly Coyne, pausing for emphasis. We’d just told her and her husband, Erik Knutzen, about making wine with peapod hulls. “It’s just…
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The Ten Percent
byRemember the intense conversations you had as a twentysomething about things that mattered: literature, philosophy, social justice, cake versus yeast doughnut? If you’re like…
Impossi-bull
byWhy is it that of my many friends who are some variant of vegetarian/vegan/pescatarian, it’s this here carnivore who is most excited that Burger…
Broken things
byI was a cheap bastard, even when I made a living wage. This won’t surprise any of the coworkers from my careers in marketing…
Trial by Fire
byMy sister-in-law likes to say she’s a collard not a marigold, meaning she prefers cold weather over hot. I, on the other hand, am…
Pestinsides
byFor years, Brad and I have been members of Georgia Organics because we believe that food should be: fresh from the tree/stalk/vine to which…
Re: Tired
byIt has taken me more than a year to publicly write these words, and it’s still not easy. But here goes, at last: I lost my job. Thirteen months ago. This was not ideal.
Skeleton at the Feast 2018
byIt’s that time of year when I feebly try to encapsulate 12 months into 80 minutes of music. “Skeleton at the Feast” is our…
Just a-Swingin’
byThere are miserable things about living in the South. I’m not talking about racism and poverty, which are everywhere. (I’ve got a couple of…
Featured Posts
Grape expectations
byIt started off so innocently. Which is, I know, what Prince Paris and Helen of Troy thought when they met for some spanakopita, and…
