Category: Friendly City Foodie
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Foodie Q&A: Mikey Reisenberg of Mashita
My kimchi jjigae is heavily inspired by my mom’s cabbage soup that we ended up eating a whole lot when I was growing up.
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Foodie Q&A: Melissa Lapp of Friendly City Food Co-op
My grandma was all about simple cooking. She would always talk about how you can have simple food, but the way you present it is everything.
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Foodie Q&A: Rachel FitzGerald of Magpie Diner
When I moved back to Virginia, I couldn’t get a cooking job I wanted, so I got back into education a little bit and started my own music supper series out in Spring Creek at the town hall. That was the first time I did anything myself and looking back I’m surprised I had the audacity to do it.
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Foodie Q&A: Bijaya (BJ) Dulal of Indian & American Cafe
At first, it was hard. Customers expected a certain taste. John and Rama had their own way, but we learned it. We try to improve every single day.
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Foodie Q&A: Maria Cooper of Broad Porch Coffee Co
I grew up in a big Italian household. My grandmother, when she moved to America, started working in restaurants because that’s what she knew how to do. I was always around her and my mom when they were cooking. In our family, everything revolves around food—it’s how we connect.
Foodie Q&A: Ryan Zale of Local Chop & Grill House
I have a lot of Polish ancestry and my grandmothers on both sides were really good cooks. So I ate a lot of Polish dishes – pierogies and sauerkraut and kielbasa have a very, very warm place in my heart. My grandfather had a pretty decent sized garden, so we would work with him and eat out of the garden. When I was a kid, for money, I used to milk cows. Drinking raw milk. Nothing beats that.
Foodie Q&A: Levi Ryman of Bowl of Good
This month Gorman sat down with Levi Ryman, artist, skater, and the only employee at Bowl of Good with a bowl named in his honor.
Foodie Q&A: Isabelle Vento of Heritage Bakery & Cafe
This month Gorman sat down with Isabelle Vento, co-owner and operator of Heritage Bakery & Cafe, to hear about what inspired Vento to open Heritage 10 years ago, and what keeps her going.
