Recipe: Squash blossom and sweet corn fritters

I’ve always loved squash blossoms as nostalgia by proxy.  My mom remembers her Italian grandmother cooking the blossoms for Sunday night dinner in her south Philadelphia kitchen.  I’ve also cooked them before, stuffing the blossoms with goat cheese and frying them in olive oil, for a kind of crispy outside with a soft, tender inside. Continue reading “Recipe: Squash blossom and sweet corn fritters”

Field Trip: “Food: Our Global Kitchen” Exhibit

[November 2012] For months, I’ve been seeing ads on Metro trains for an exhibit at the National Geographic Museum in Washington, DC called “Food: Our Global Kitchen.”  The posters described it as a farm to table experience which really piqued my interest.  Learning more about non-toxic food ingredients has made me more interested in whereContinue reading “Field Trip: “Food: Our Global Kitchen” Exhibit”