Cooking is like love — it should be entered into with abandon or not at all.
Harriet Van Horne
My food-centric website expanded when my husband and I had a vision to transform the alley behind our house into an edible, vertical garden. The SNOW Block Alley project was born and has taken on a vibrant life of its own, literally and metaphorically. We couldn’t be more excite and proud of what it’s become. We share lots of how-to and chronicle its progress here in hopes of helping inspire people to look at wasted space differently.
I’m a graphic designer and web department manager by profession and am fortunate to work with a lot of food companies, many in the natural and organic segment. I often get inspiration from the food stylist and photographers, not to mention the clients, that I work with.
I’m lucky to live in Boise, Idaho where not only is it beautiful, there’s four distinct seasons that influence the menu year around. We have great access to a wide array of fruits, vegetables and meats not to mention a blooming wine and craft beer industry. I’d wager to say that Boise is becoming a foodie city and I’m pleased to call it home.
Thanks again for joining me. I hope you enjoy!
How do you know you've been sucked into the Hatch Chile frenzy? I think using them to make ice cream is a strong indicator. But let's start at the beginning. A few weeks ago I got a sneak preview of the new Albertsons on Broadway and I fell in love. This is definitely...
A couple weeks ago I gushed about the new Albertsons on Broadway store but they’re turning up the heat another notch. Now through Tuesday, August 14, it’s a Hatch Chile celebration! I could smell the roasting chiles long before I could see them. With the thermometer...
It's not often (read: ever) that I dream about a grocery store but after going to the sneak peek night at the new Albertsons concept store (1219 Broadway Avenue) that's exactly what I did. I went to bed thinking about it and I woke up with it on my mind. I'll be the...