Food & Travel / Words & Photos
Seattle Weekly - Tuesday, June 16, 2015
Sex! Lies! Blue-footed Chickens and the most fun I’ve had reporting a story in a long time. Ruffle feathers and uncover the amazing Poulet Bleu in this week’s Seattle Weekly cover story.
WIRED - Gadget Lab - Wednesday, April 15, 2015
The Codlo allows you to convert your old rice cooker or slow cooker into a sous vide water bath. Should you?
WIRED - Gadget Lab - Thursday, March 26, 2015
The Oliso Smart Hub & Top gives you an induction burner and a sous-vide water bath. Are two appliances better than one?
WIRED - Gadget Lab - Tuesday, November 11, 2014
Even if your studio apartment has a ’70s-era electric stove, zero cabinets, and paltry prep space, these tools will get you cooking. Plus, if you’re stocking up on what you need to cook sous vide, these tools will get you going. (Photo: Peden + Munk)
WIRED - Gadget Lab - Thursday, October 30, 2014
Dave Arnold goes on a quest for The Perfect Sear. Fans of sous vide cooking rejoice. (Photo: Peden + Munk)
WIRED - Gadget Lab - Monday, June 2, 2014
Hosting and grilling? The iGrill2 might be the gadget for you.
WIRED - Gadget Lab - Wednesday, May 7, 2014
A review of the Hurom HH Elite juicer from Korea, pitting it against the reigning juicing champion, The Champion.
WIRED - Gadget Lab - Thursday, March 20, 2014
It looks like something saucier, but the Nomiku is a serious sous vide machine. It costs $100 more than the competition—Is it worth the extra cash?
WIRED - Monday, November 18, 2013
New sous vide cookers known as immersion blenders are hitting the market at $200, shaking up the industry. Cooking low and slow in the home kitchen just got a lot more accessible.
The Wall Street Journal - Off Duty - Friday, October 18, 2013
Hanoi or Saigon? Which city has the best pho in Vietnam?
The New York Times - Travel - Sunday, December 2, 2012
Trekking on the Baekdu-Daegan trail - Korea’s mountain spine. With a spork.
Story by Elisabeth Eaves, photos by Joe Ray.
The Boston Globe - Travel - Sunday, November 25, 2012
While Anthony Bourdain might have a fleet of specialists to plan his visits for his television show “The Layover,” we had a guy named Nelf.
The Boston Globe - Travel - Sunday, November 4, 2012
The monks and novices appear a block away under a streetlight, arranged by age and, roughly, by height. In the early light, their orange robes glow near-fluorescent. The only sound is the padding of their bare feet.
The Boston Globe - Travel - Sunday, October 21, 2012
...“My grandfather wasn’t exactly the ‘come sit on my knee’ type,” says tequila maker Guillermo Erickson Sauza, communicating a reverence for his ancestors’ work ethic in every word.
“We did about 7,000 cases last year. That’s about as small as you’re going to get,” he says. “We will never be a million-case brand,” he says, referring to the production capacity of some of his neighbors. “I’m not interested.”...
NUVO Magazine - Fall 2012
A little more than a year into his tenure at The Willows Inn, chef Blaine Wetzel takes stock and moves forward.
The Daily - Sunday, July 29, 2012
A vinegary cocktail companion is making a comeback
The Boston Globe - Travel - July 22, 2012
On Langara Island, fathers and sons remember a friend
The Daily - Saturday, July 14, 2012
Canada’s Haida Gwaii archipelago (a.k.a. the Queen Charlotte Islands) offers some of the best fish—and fishing—in the world
The New York Times - Friday July 13, 2012 - Story by Elisabeth Eaves, Photos by Joe Ray
On the Plain of Jars, one of Laos’ greatest mysteries remains unsolved
The Chicago Tribune - Food - Wednesday July 4, 2012
Finding some of the best tequilas available might take extra work, but the rewards are great in flavor and price