The two kayaks push off from the small sand beach and paddle quietly through the narrow opening in the line of dense mangroves along the shore, heading into the estuary. It’s high tide; though the small boats draw only inches,… Read more >
It was cold on the beach. 5 AM or so, waiting to set nets, fishing with the Havens crew in Amagansett. I was almost 15 and had left the boarding school I attended in ninth grade a bit before the… Read more >
Once upon a time, well before I had children, moving was a fairly common occurrence for me. One year I moved to Washington DC and lasted almost nine months before packing up and moving back to New York. Not much… Read more >
In a folder, under my bed, is a 1969 Christmas card from the St. Bernard’s school in New York City. The reason I happen to have this particular card is because a six-year-old version of me is on the cover,… Read more >
$25,000 in prize money was up for grabs in the World Class Corned Beef Eating Championship in Palm Beach Gardens. I went, I saw, I almost reversed. Check out all the gnarly details (and world champ Joey Chestnut).
I think it’s about time David Lanschner gives me my turn with the orange juicer. In my very first entrepreneurial effort, my high school friend and I decided to enter the world of street food vending, and that juicer was… Read more >
I finally grab a pork half picnic and make a wild attempt at making North Carolina-style pulled pork. In my kitchen. In a Crock-Pot-like device. And it worked, I tell you what.
“I think if everyone knew how to make a simple tomato sauce at home, the world might be a little better place.” – chef Jimmy Mills There are a ton of ways to serve meat, and jammed into a freshly… Read more >
Chef’s Recipe Available: Simple Tomato Sauce The menu is written in chalk on the blackboard paint-covered section of one wall. A few items, among them the Colorado lamb chops, grilled mahi, and lobster risotto, have large 86s chalked in red… Read more >