Author Archives: EMAY

I’m Back – Food 2023!

Just like your favorite rock band faked you out with that last retirement, I’m back! Life is just too delicious! I actually did a top 10 last year over on Instagram and had originally intended to post this over there, but for a whole host of reasons, I’m burning out on that app. Also, I […]
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Food 2021: This is it

Well, here I am writing at 5:30 AM again — I forced myself out of bed to eke out some precious me-time. Our toddler has been home for an extended winter break since a COVID case was reported in his daycare class four weeks ago (he’s fine though!) Shout out to the parents out there, especially […]
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A Top 10 of Top 10s!

And of course, I can’t just go out on a whimper — being the list-maker that I am, I couldn’t resist the indulgence to make a meta list — a top 10 of what I consider to be my best pieces of writing from thirteen years of year end lists. Besides from adding a few […]
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Food 2020

Ugh, I keep saying that I don’t have anything left to say about this forsaken year. But at the very least I need to brag about my sourdough and say fuck you to the government… It’s pretty clear to me that our government doesn’t give a fuck about most things that I value – the […]
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The Chicago Foodcultura Clarion

My gallery attracts eccentric folx, some who seem to show up just to eat the home made snacks I serve at openings (remember when we could do that, I sure do miss it.) So I didn’t bat an eye when, about a year ago, a man in his 70s wearing a hot pink puffy coat […]
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Food 2019

I’m going to focus on restaurants this year– I ate a lot of good stuff around Chicago, the burbs, and out of town. As for cooking exploits, I feel like I’ve shared plenty on other media throughout the year– food porn from the catering kitchen over on the ‘gram + if you’re looking for recipes, […]
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American (Middle Class Artist) Pie

This “recipe” is my contribution to Jesse Malmed’s POME project and publication which debuted in June 2019 at Seattle Freezer project space in Seattle, WA This recipe is not for everyone. In fact, procuring these ingredients will be prohibitive for many, both in their cost and scarcity. However, it is this author’s opinion that this […]
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Eric May for Western Pole

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Food 2018

I felt like we were at the edge of the world, a dystopian future-world, the kind that I’ve unfortunately had negative fantasies about too often in the past two years–perched on a wobbly stool in an unheated trailer getting weird looks from the Slavic truckers waiting around us. We traveled far to get here, to […]
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Ox-Bow Cooks at Home

When I cooked for Ox-Bow, a pretty frequent customer request was “when are you putting out a cookbook?” We had casually kept recipes for years and started compiling a list of classic dishes for a cookbook sometime around 2011. My decision to leave Ox-Bow in 2014, after 15 years of cooking, really lit the fire under my […]
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