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A Sybaris Spring

Foodlore Library's picture
22 May 2010 at 04:50 pm
By Foodlore Library



It’s 1 p.m., and Matt Bennett, Chef and co-owner of Sybaris restaurant on 1st street in Albany, has spent all morning meticulously stuffing beef and lamb into casings to make handmade sausage. When I arrive in the afternoon, he's onto other tasks in the kitchen: pureeing asparagus for crab, asparagus ravioli. A pot of chicken stock and spring artichokes simmers on the stove.

Serve 'em Up: Irish Cole Cannon & Tunes

Foodlore Library's picture
11 Mar 2010 at 04:38 pm
By Foodlore Library


Vash Bench, percussion player in Circled by Hounds (a traditional Irish five-piece band from Portland, Oregon) talks about where to go to find authentic Irish cole cannon on St. Paddy's Day and a little Irish "Craic." Craic is the act of being in a pub; eating and drinking and having fun with your friends. Vash is the chef at Biddy McGraw's pub in Portland. Right before this interview, he served me up a dish of cole cannon: skinned baked potatoes, garlic and kale steamed with malt vinegar.

Will Work for Food? Sure I Will!

SheaButter's picture
8 Feb 2009 at 03:19 pm
By SheaButter

“Will work for food” — you've seen the signs on street corners. Signs held by people willing to surrender their services in exchange for nourishment without considering that perhaps they might ask for money, health insurance, or a 401K instead.

There came a bright, shiny moment in my life, one that most young people encounter, when I knew what I wanted to do for a for a living: I wanted to bake! So like many other young folks, I gathered the information needed to pursue such a career with the intent of receiving a salary, health benefits, and maybe if I was lucky, a retirement plan.