It’s taken me longer than usual to craft this blogpost. In truth, I wasn’t sure where to begin.
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was stung by pests and we had more fruit than we knew what to do with.
I realized just how insignificant I was in this world when Zimbabwean mycologist, Cathy Sharp, held a course about fungi on our farm last weekend.
September and October for us here in the Zambezi Valley is much like it is for haute couture in Paris: it’s Fashion Week.
Mint and cucumber is a combination that, I recently found out, is as effective in the spa as it is in the kitchen.
The Cook’s Cook, a magazine for cooks, food writers and recipe testers, published bimonthly in the United States, included me in its “Best (Advice) from the Best (Food Writers)” feature, which was pub
