Every dish has a story. Let's eat our way through it.
How spices built empires, how people kept food before fridges, the festivals and kitchen rules behind the food we love. Plus real meal preps, grocery lists, foodie tours and new things to try.
Watch
Stories
Food history, culture and the reasons behind what's on our plates.
How spices shaped the world
Pepper, nutmeg and cinnamon sent ships around the planet and redrew maps.
PreservationBefore the fridge
Salt, smoke, sun, sugar and fermentation: how people kept food for months.
Hygiene + pestsKitchen rules that kept people alive
Granaries, cats, clay jars and the four food-safety habits we still use.
Eat better, faster
One Sunday, five days of food
A healthy, fast weekly prep with the full grocery list.
Tours + new foods
Markets, family kitchens and dishes most people never try. First tours around Baltimore. Tell me where to go below.
Exotic plates, explained
Where a dish comes from, how it's eaten, and whether you should try it. Episodes coming.
The shop
I'm starting a Maryland food business, and you can follow every step: fresh mixed greens, non-alcoholic drinks, and healthy gourmet cookies and snacks, non-GMO and organic wherever I can source it.
Mixed greens
Salad mixes and microgreens, picked fresh.
Drinks
Non-alcoholic: juices, teas and mocktail mixes.
Cookies + snacks
Healthy, gourmet, small batch.
The journey
Building a food business in public. Wins, mistakes, numbers. I'll ask for your advice, so give it.
Start small and legal: greens and baked snacks first, sold at local markets and by preorder. Drinks come later, made by a licensed kitchen. Next step: picking the first market.
Taste tests, first market day, and what everything really costs.