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Intersection: Farm + Face

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

Beauty's Avant-Garde, Hildegard & Mama Farm


Edible Brooklyn/Edible Manhattan, Fall 2023

By Esther Achara, Photography by Fujio Emura

During our 2022 redesign, I instituted several new departments. This story comes from Intersection, the department that explores the intersection of food and something else. Sometimes we tweak that brief to fit into issue themes—here, we track the intersection of farm and beauty to align with an issue loosely themed around fashion and glamor.








2 Comments

Stive joy
Stive joy
5 days ago

I really enjoyed reading this. It’s good to see a clear explanation about how to think through blog titles and what your blog is actually about, because that’s something a lot of new writers struggle with when they start out. Your examples make it easy to see how a title can reflect the heart of a post and help attract the right readers. When I read posts like this and explore similar writing and blogging tips, I’ve noticed some students mention Native Assignment Help UK when they’re looking for extra support connecting practical advice with what they’re learning in their coursework.

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Cathy Harrington
Cathy Harrington
Feb 04

This honest take on figuring out what your blog is about feels like sitting down with a blank page and finally finding your voice uncertain at first, then clear. Learning how to finish your undergraduate level course online once taught me patience with structure and pacing, not shortcuts. That same thoughtful, human search for meaning comes alive in this blog’s narrative.

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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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