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Waste Not, The Appeal of a Peel

  • Writer: boxton9
    boxton9
  • Nov 10, 2023
  • 1 min read

Updated: Nov 14, 2023

Edible Manhattan/Edible Brooklyn, Fall 2023

By Adam Kaye, Photography by Steven Randazzo, Styling by Bette Blau




3 Comments

Emma Carter
Emma Carter
Apr 20

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Jack
Jack
Apr 14

Very nice article. The topic of instagram reels download is becoming more popular, and guides like this help people understand how things work. Thanks for sharing such clear and valuable information for readers.


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Emma Foster
Emma Foster
Feb 04

I read the Your Post: What’s Your Blog About page. And it talks about how your first blog post should introduce yourself, explain who you are and what your blog will be about, and make a friendly connection with readers so they know what to expect. It reminded me of a time I was stuck on a long draft in a café and used research proposal proofreading and editing to clean up unclear parts while waiting for ideas to come, and that helped me see mistakes I missed. That made me think that clear beginnings and careful checks can really boost confidence when starting any project.

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About Me

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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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