Savoir-Vivre: Some Thoughts On Culture In A Bowl
This afternoon I’m drinking a Wasatch Devastator Double Bock (creamy, malty, yeasty and bananany) as I simmer diced onion and bacon (Revival Farms) in charred leftover bits of sirloin (Augustus Ranch). Grounded in the kitchen? Dwelling and being. I stir the pan and think through rural America, national parks, salmon on the Columbia River, returning … Continue reading Savoir-Vivre: Some Thoughts On Culture In A Bowl