Welcome to All About Food. I will share dishes that I have cooked and enjoyed, sometimes recipes, points of view about food, restaurants, travel and perhaps, a tasty beverage. My goal is to inspire you to cook more, become a better cook and, be a conscious eater. I believe it is important to know where your food comes from and celebrate those who produce and grow it. I hope that you will find it engaging, interesting and delicious!

2021 was another interesting year. In some ways, it felt like a continuum of 2020 due to COVID-19, the Delta variant, and the year-end Omicron variant dominating the news cycle. While we hoped to see this nasty virus and pandemic... Read more →


This is a profile of LowCountry Local Farm by the name of Fire Ant. They practice Regenerative Agriculture and grow food in good clean and sustainable manner. Read more →


https://spark.adobe.com/page/8ZcG3OCDKxcuI/ If you would like to learn about a dish made from rice & peas that has become iconic amongst Southern people, especially in the LowCountry, click the link above. There you will find a brief account of the origin... Read more →


This article from https://www.nytimes.com/2021/05/03/dining/no-knead-bread-recipes.html?referringSource=articleShare clearly and concisely explains how and why using a bread baking technique known as “No-Nead” works. I have employed this method baking bread at home since the Tartine Bread Book, by Chad Robertson, was published in... Read more →


This trip was a first getaway since pre-COVID-19 began. While it was not a flight across country or outside of the country, it was an extremely pleasant and relaxing drive less than 6 hours away. Read more →


You have likely purchased and used Extra Virgin Olive Oil from a supermarket or perhaps a specialty food store at some point in your life or, perhaps not. For many people, one could argue most people, have little to no idea what to look for when they are buying olive oil. Supermarkets in general, have many choices of products labeled Extra Virgin Olive Oil. They typically come from olive producing countries like Spain, Italy, France, Greece, Morocco, Australia, Argentina, New Zealand and the United States to name a few. Read more →