Author: Francine Spiering

An Offal Lot of Options

An Offal Lot of Options

A selection (listicle if you will) of offal on the menu in Houston restaurants, including tongue, heart, liver and blood. The article was published in Meat Matters of Edible Houston […]

What Makes A Farm Dinner So Unique?

What Makes A Farm Dinner So Unique?

Descriptive post of a chef-driven popup dinner on dairy goat farm, and what makes it so unique. It can be anywhere as long as the ingredients are the same: honest […]

Pitstop in Reykjavik’s Grandi Harbor

Pitstop in Reykjavik’s Grandi Harbor

From dry docks where big ships are hauled in for repairs to small fishing boats bringing in the catch of the day, not to mention the expansive views across the […]

Paper Suit Off, Apron On

Paper Suit Off, Apron On

Angela House was founded as a place to offer destitute women released from prison safe shelter, food, guidance and the tools they need to turn their lives around. Internships in […]

Go Greenland This Summer

Go Greenland This Summer

Travel article about Greenland published in the travel section of The Boston Globe (Sunday edition).

Little House on the Shiner Prairie

Little House on the Shiner Prairie

What is good meat? Is it defined by taste and texture, or do you factor in ethics and how it was raised? Talk with a sustainable meat farmer. Published in […]

Birds Of Heritage Feathers

Birds Of Heritage Feathers

Interview with local poultry farmer raising heritage breed poultry on pasture. Sustainability story for Edible Houston.

Spirits On Oak

Spirits On Oak

Interviewing distillers and mixologist to talk about the influence of charred oak barrels on spirit. Bourbon, single-malt and barrel-aged cocktails. First appeared in printed magazine (Spirits Issue) of Edible Houston.