top of page
Search

Salt of the Earth: A Fine Romance

  • Writer: boxton9
    boxton9
  • Jan 20, 2023
  • 1 min read

Updated: May 26, 2023

By Laura Chávez Silverman


Edible Hudson Valley/Edible Westchester, Winter 2019


Laura Silverman is the naturalist, forager, teacher, and writer behind The Outside Institute. Until she no longer had the time, Laura wrote Salt of the Earth, a recipe-based column for Edible Hudson Valley/Edible Westchester that explored natural and holistic foods.

ree

ree

ree

3 Comments

Unknown member
7 days ago

Delta Airlines First Class Price offers a premium travel experience with spacious seating, up to 8 inches of extra legroom, and personalized service from a dedicated flight attendant. Passengers enjoy priority boarding, gourmet meals, complimentary beverages, and enhanced entertainment options. With Sky Priority® benefits and ergonomic amenities, Delta Airlines First Class Price ensures comfort and convenience from check-in to landing, making every mile of your journey feel luxurious. Singapore Airlines First Class

Like
Unknown member
Jun 06

Exploring natural delights and unforgettable experiences, just like the charm of Delhi Escorts! 🌿✨ #DelhiEscorts #PurePleasure

Like

About Me

​

I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

​

© 2035 by Going Places. Powered and secured by Wix

  • Instagram
bottom of page