It's fitting that Clay Coyote pottery studio is celebrating its 30th year with a cookbook. "It's funny because you know how they say cooking is an art and baking is a science? Pottery is both," said Morgan Baum, owner of the studio in Hutchinson, Minn. In the self-published "Cookin' With the Coyotes: Friends in Your Cupboard," Baum pays tribute to the loyal followers who have embraced cooking .
This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food and travel writer Sylvie Bigar to discuss her new memoir, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul. They dive into the complex history of this legendary French dish, the actual vessel it’s cooked in, and how researching and writing about cassoulet led Sylvie to write a far more personal story about her Franco-Jewish family in Geneva.
The FoodLab at SUNY Stony Brook/Southampton is kicking off 2023 with some exciting new offerings, including a Small-Scale Farming program and much more.