Home / Articles / By Peter Glatz
Thursday, June 13, 2019 12:00 am
 Food and music top the list of things I’m passionate about. Several years ago I saw a southwest Louisiana band called the Red Stick Ramblers who played a mix of Cajun, Texas Swing and gypsy ja
Thursday, May 30, 2019 12:00 am

Bagna cauda brings back memories

 Once upon a time, in the early years of my life, before downloads and streaming, there were record clubs and book clubs. The now-defunct Columbia House Record Club gave me my first opportunity t
Thursday, May 16, 2019 12:00 am
 I jump on my bike and head to my neighborhood grocery store, a five-minute ride from my apartment. On the way I make a quick stop at Lang Bakery for a banh mi sandwich and a cup of Vietnamese ic
Thursday, May 2, 2019 12:00 am
 Before garlic matures into the pungent dried bulb we buy at the grocery store, it spends its childhood as a delicate, lightly perfumed stalk known as green garlic or spring garlic. Garlic cloves
Thursday, April 18, 2019 12:00 am
 When I announced that I would be getting remarried on April Fool’s Day and cooking the food for my own wedding reception, many people thought I was joking. In truth, I was just carrying on a f
Thursday, April 4, 2019 12:00 am
 My first experience with fermented fish was not a good one.Halley’s Comet pays us a visit approximately every 75 years and the last time was 33 years ago. I wanted to optimally experience this
Thursday, March 21, 2019 12:00 am
 When I travel to a new city I always seek out the local farmers markets. My obsession is fueled by my fond memories of selling vegetables on the Old State Capitol Plaza with my grandfather-in-la
Thursday, March 7, 2019 12:00 am
During his appearance at the Oscars, activist chef and Nobel Peace Prize nominee José Andrés spoke of “the understanding and compassion that we all owe to the invisible people in our lives – imm
Thursday, Feb. 21, 2019 12:00 am

Why did it take me so long to get back to fermentation?

 Ten years ago I became interested in fermentation and bought a book entitled The Art of Fermentation by Sandor Katz. It was a fascinating read but I confess that I was hesitant to start making m
Thursday, Feb. 7, 2019 12:00 am
 “I know a guy who has a bus and likes to cook.” This comment from an out-of-town friend initiated a chain of events that landed me in a high school cafeteria kitchen in charge of preparing a


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