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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.




14 Comments


Дмитрий Бирковский
Дмитрий Бирковский
3 days ago

Почему популярны компании Кипра


Слово популярны мы написали не просто так, практически каждое пятнадцатое частное акционерное общество имеет в своем составе кипрских акционеров.


По данным официальной украинской статистики, за 2019 год Кипр занял первое место по прямым инвестициям в Украину с цифрой более 16 миллиардов долларов, что на три миллиарда больше, чем за 2018 год. И составляет одну треть от всех зарубежных инвестиций в нашу экономику. Эта цифра впервые с 2014 года перевалила за 16 миллиардов и приближается к рекордному 2013 году, когда сумма прямых инвестиций в Украину от кипрских компаний была более 17,7 миллиарда. Все прекрасно понимают, что эти деньги были ранее выведены из Украины в виде дивидендов или процентов и сейчас возвращаются домой.Всего в Украине насчитывается больше 6000…

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Adrian Anderson
Adrian Anderson
Feb 03

This brief introduction immediately brought back memories of discovering recipe columns that felt more like conversations with nature than instructions. When I was juggling coursework and weekend hikes, I remember half joking about Pay someone to do my biology class just so I could spend more time learning plants hands on. That blend of curiosity, food, and landscape is what makes writing like this linger. It reminds us that knowledge rooted in experience often nourishes us most.

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Jose Wages
Jose Wages
Feb 03

This short piece hints at a thoughtful relationship with food that feels grounded and intentional, which really drew me in. I remember reading similar nature-focused writing during a busy term, when I was balancing coursework and even used Economics Assignment Service UK at that time just to keep space for slower reading like this. The idea of honoring ingredients and seasons feels refreshing. It is a quiet reminder that romance can exist in everyday practices when we pay attention.

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johnanderson
johnanderson
Dec 12, 2025

Singapore Airlines CDG Terminal combines convenience, comfort, and world-class service for an exceptional airport experience. The terminal features efficient check-in counters, baggage services, and boarding gates, alongside premium lounges, dining options, and retail stores. Travelers can enjoy free Wi-Fi, comfortable seating, and dedicated customer support for a stress-free journey.

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NEERAJ MISHRA
NEERAJ MISHRA
Nov 04, 2025

The ABCD Index (ABCDindex.com) is a directory that claims to evaluate and list academic journals based on various parameters like authenticity, publication frequency, editorial quality, and peer review standards. It is used by some authors and institutions as a supplementary index to verify the legitimacy or quality of journals.

Finding Journals Indexed by ABCD Index

To see the list of journals indexed in the ABCD Index:

  1. Visit the official website: https://abcdindex.com

  2. Navigate to the “Journals” or “Search Journal” section.

  3. Use filters like subject area, ISSN, publisher, or journal name to explore the indexed journals.

Examples of ABCD Indexed Journals

Here are a few types of journals that are commonly listed (subject to change):

  • International Journal Social Sciences (IJRTSSH)

  • International Journal of Scientific Research and Engineering…


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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.

 

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