Chef Michael Symon is the kind of guy you can chat with on the street. A smile on his face, a spring in his step, he is a regular on television and at food and wine festivals across the country, always jovial, always within reach.
Simon Van Booy has a way with words. A way with people, really. An observation of life that builds on a page like the slow, calculated movements of the constructs of an igloo. His stories offer a richness to life’s every day instances – love and loss, birth and death, the climbing and the falling of dreams.
I hadn’t seen the Southern Cross in nearly twenty years. Back then, I was a junior in college, studying abroad for a semester along the southern coast of Australia, thousands of miles away from family and friends.
I was too hungry to notice when Joe Johnston walked through the door of Joe’s Farm Grill. It was later in the morning than I usually ate breakfast, and I was starving, wishing for everything on the menu.
There is something magical to the end of a year. It’s as if we’re given the opportunity for a do-over, to do away with another twelve months that may or may not have served its purpose.
Oh, Portland. After a decade, you’re finally starting to grow on me. Your rivers, your bridges, your crazy cyclists. The food and drink selection, however, is certainly one of your shiny bits.