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Chef Antonio Varia talks porcini, Piemonte and coming to America

“He come by with a big chef hat, ‘You call that Minestrone?’” Varia growled, mimicking his father, “‘Throw it away! Do it again!’ — crazy.” So Varia said he learned to cut with precision. “I throw them away. Next time we make it better. I learn how to do it with love.” – Chef Antonio Varia

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Harvest Wine Weekend: Vino crew hits the road in search of crush festivities

“Well, that’s that,” I said to myself just as my husband’s voice broke through my apparent mild case of catatonia saying, “Stomp on them! You’ll never make any juice just standing there, the whole point is to squish them.” – Madeline Vail

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Glorious Volumes

“Well, I’ve been a drawer and a painter all my life,” said Asdel, “but this poetry thing is new. Well, 12 years. Is that new?” he laughs. “It’s new for me!”

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Discovering Haste

“It’s fun to continually stretch… I love what I do and I just feel fortunate to do it. That sums it up for most artists, I think.” – Pam Haste

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Arts & Entertainment

Pure Silver

“I was just checking the place out because I was so enthralled. He had all these old tools, and he goes, ‘Hey – you wanna try that?’ and I had already picked up some metal in our class before and tried it earlier, and so I had some idea what to do, so he got excited and hired me… I just fell into something that most people wouldn’t have the chance to fall into.” – Randy Stromsoe

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