- Drexel UniversityInstructor, present
- Tarocorp IncPresident, 2011 - present
- Purchase CollegeEnvironmental Science, 1976 - 1980
- Queens CollegeScience Education, 1991 - 1992
After 30 years of professional cooking I've got maybe as many cookbooks in my library. About a tenth are books I've edited; most are hand-me-downs; there are 3 that I open a few times/ year.
A whole, boned leg of Mosefund Mangalitsa pork: salt cured; cold-smoked 48 hours; hanging in my cellar since 11/2013.
When the People Cheer: How Hip-Hop Failed Black America
The first in a weekly series of six essays.
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The days are numbered for critics and experts, but is the future of food really the present day user generated sources? How do location, fri