I have raved about the combined coffee house and art gallery called Galaray House in Lexington, but now I have even MORE reason to rave! On Wednesday, December 10, at 7 PM, I will be starting what I hope to be a series of live author talks with an interview with Wellesley College Professor Cécile […]
I wanted to take a moment to thank our friends at Boston Public Market for hosting a live edition of The Writer’s Block in September and for inviting me back for events on October 23 and November 20. At the kickoff event, I talked to BPM staffers Chelsea Doliner and Shannon Veilleux about the wonderful
As Matt’s Meals fans know, one of my favorite places for delicious food and innovative ideas is Boston Public Market. As people may also know, when I am not talking about food, I am talking with authors from all over the world on my nationally syndicated television program, “The Writer’s Block” (which is soon to
I recently had the pleasure of interviewing historian and chef Hélène Piñer for the online publication Jewish Unpacked and, as her latest book is a cookbook and as Passover is coming, I wanted to share it with you all as well! As a professor of Medieval French and Spanish history, Piñer has become an expert on Sephardic
I was recently diagnosed with a genetic heart condition and am now looking down the barrel of some invasive procedures. Fortunately (or perhaps not), I have a number of knowledgeable friends who had similar situations and are offering me sound advice as to how to deal with my heart health effectively. Many of them have
I was recently at an event hosted by the Boston Authors Club at Whitelam Books in Reading where I met my former Emerson colleague and fellow writer Delia Cabe. When I saw her book, I knew I had to talk about it here as it is such a cool topic! Storied Bars of New York offers
When I recently interviewed Jordan Rich at the Needham Free Public Library about his wonderful book – On Air: My 50-year love affair with radio (proceeds from which go to Boston Children’s Hospital), many of my fabulous food friends donated samples to share with the audience. And while there was an impressive spread to go along with
All over the food industry (and many others) terms like “organic,” “farm to table,” and “gluten free” are plastered on products in ways that are ultimately deceptive and dishonest. After all, everything we eat has something from the earth in it that was grown somewhere and things like water and chicken have always been made without gluten-
Of all the diets I have explored in my constant effort to keep myself and my readers and listeners in shape, the ones with which I have the most trouble are those that cut out wheat. While for me it is a matter of preference, there are many people for whom avoiding gluten (a protein in wheat) is a
As I have been bringing my book on the Ivy League and my live author interview series to more venues (such as the Needham Library, where I will be interviewing everyone’s favorite radio host, Jordan Rich, on April 30), I have had to find more snacks to bring for my guests to enjoy as they
