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All in eat
“It doesn’t have to be so cerebral,” Simon said. “Good food is about the art of knowing how to live, and about taking the time to live well.”
The season was turning cold—freezing—when Chef Tim Veatch and his beloved companion, Jeriel Sydney, arrived at a rural farmhouse in Parma, Italy, in pursuit of pork.
At Flour House, dough reigns supreme. Metal trays of yeasty white orbs are prized higher than gold.
When I come knocking, the sleeves of his clean chef’s coat are rolled way up, showing off a mix of tattoos and beef.
There are always “more fish in the sea,” so why stay monogamous with just one familiar tuna or salmon?
