Brent and I spent the last two weeks traveling around Italy. The roads are smooth, and civic infrastructure blessedly developed. But impressive city planning aside, we missed the wild and relatively un-traveled parts of Sicily, even Palermo. I say even Palermo because...

This is a post about two egg dishes. An egg dish to start your day and the other to end it. They are the brianchildren of our friend and Cook the Farm colleague, Annie. Annie is a master of deadpan comedy, always up for a card game, and has a mischievous streak that...

Brent and I spent two magical days in Syracuse last month, eating our way around the city and its island-next-door Ortygia. We're talking a balmy seaside town, full of history, restaurants, and culture, clean and comparatively easy to navigate, a place where our level...

On the weekends, we cook. We start with brunch, then have a late lunch, and an even later dinner. It's usually a smaller group of us and we get our ingredients from the market, which means straight-from-the-dirt veggies, crisp rotisserie chicken, and fresh ricotta...

Fabrizia often asks us about the connection between landscape and cuisine. How does what we see out of our windows affect what ends up on our plates? I've been thinking about that question in terms of planting and consuming, and both perspectives clash with our drive...

“Pinch your nose and let the jelly bean sit on your tongue. What do you taste?” We kicked off our week with the physiology and psychology of taste. We talked about why and how we taste things and how to communicate flavor. Like jellybeans. You wouldn’t believe how...

One of the great things about Cook the Farm is the other people. We inherited a group of 10 people to plant seeds and bake bread with. Most nights, we cook in the convent kitchen together.  This is not a romantic kitchen. It’s erratically outfitted (including but not...

A girl waved at us before we realized we made it. We thought it might be a mistake, racking our brains for the pictures in our Cook the Farm class bios.Those friendly faces definitely recognized us. Brent and I met up with the rest of our CTF classmates on Wednesday...

Today is the day Brent and I fly to Sicily. We’ll spend 13 hours in the air, stop in four airports, and land in three countries. We can’t wait. We’ve been doing our assigned reading this week, from books about the cooking school, to the history of Sicily, and the...

People joke that Toronto is a cleaner New York. Also much friendlier. It is all that and more. Toronto is a splendid town, a fabulous mix of historic and modern architecture, a melting pot of dozens of nationalities and cuisines. Brent and I took a double decker bus...