A look at the Impossible Burger as presented to be a sustainable solution as an all plant-based burger with a meaty taste and texture.
Author: Francine Spiering
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 […]
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 […]
A travel story of oysters from special places. Blog post.
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 […]
By their sheer edginess the dark rocks pushed from the earth in odd angles seem to hold faces and figures. Add to that the occurrence of steam, sulphur smells and […]
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 […]
Travel article about Greenland published in the travel section of The Boston Globe (Sunday edition).
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 […]
Story about preparing for vegetarian feast
Interview with local poultry farmer raising heritage breed poultry on pasture. Sustainability story for Edible Houston.
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.
Article offers suggestions to spend a weekend in Galveston from a “Slow Travel” perspective. Part of a media trip organized by the Galveston Tourism Board
“It makes so much more sense to me from a philosophical point of view to spend my dollars on conservation and support the habitat, and the land and the water […]
Travel article about Paso Robles; appeared in the summer issue of Edible Houston; traveled as part of a media trip for Texas food, wine & travel writers.