Very pleased to share that my piece on the most wonderful Greek culinary experience (tsipouradika) for Saveur's Spring/Summer print edition is now available online. Check it out!

So I’ve also returned (to freelancing) to celebrate my favorite Greek dining/drinking ritual. Hope you’ll all check it out!

Oxford Companion to Spirits & Cocktails pg 696 contr @dsandhaus.bsky.social strong-aroma-style baijiu Chinese spirit famous for its use of mud-pit fermentation. Two main varieties, simple grain. distilled entirely from sorghum, and mixed-grain. Most popular style in China. #Cheers 🍸

"Did you consider the people who don't like chili? The people who are vegetarians? The people without tastebuds? The people who don't know how to turn on stoves? What about all those folks?"

Oxford Companion to Spirits & Cocktails pg 566 contr @dsandhaus.bsky.social qu pronounced similarly to the English “chew,” is a compound of mashed grains containing molds, yeasts, bacteria, and other microorganisms that is used in the production of fermented Chinese foods and beverages.

[In the Atreides audience chamber] Me: worm, worm Other vassals of house atreides: worm, WORM Ghola of Duncan Idaho: [pounding his lasgun] WORM, WORM, WORM! variety.com/2023/film/ne...

Hey everyone, so I’m setting up my social presence here for a change. For my first post I’d like to share that in 1971 the New York Times describes a Chinese bao as “a meat-stuffed relative of the knish,” which delights every part of my soul.