Trained as a historian, my mind constantly asks, where did this come from, how did it get this way, and why? I find myself applying those questions to all of the places I go and things I do. Whether it's a trip to a new place or a walk around the corner, an interview for a magazine story or preparing for a lecture, the ingredients in a recipe or a new arts and crafts project, my work is about the ongoing discovery of how the various facets of life are made. My curiosities lie with the processes that constitute our experiences. Here I have included my varied explorations into the how and why of my surroundings.
Gluten-free pies — strawberry-apple hand pies on the left, and chai cream pie on the right.
Lemon almond cake with ricotta
This recipe came courtesy of Donna Hay magazine, a favorite periodical out of Australia that had a feature on flourless cakes.
Strawberry Cake - the Southern Frontier
There are a few food items one doesn't hear about much outside of the south. For me, strawberry cake was a confection previously unknown and increasingly enticing. A gluten-free option wasn't available in stores, so I set out to make my own. Here is the tasty result. Photo by Stephen DeVries