The Foodist: Bread Cheese and Butternut Squash and Pesto Soup
February 27, 2022I love this soup! It is an amalgam of three recipes, soup, stew, and pesto! Try it, love it!Versailles at Mezzacello
February 21, 2022A chance find of former Victoria's Secret storage displays at H4H ReSTORE will soon become Vaersaille-style planters at Mezzacello.The Foodist: Roasted Rack of Lamb with Sweet Mint-Almond Relish
February 20, 2022If you are looking for a delicious and spectacular meal to impress, look no further. This is a delight!The Foodist: Provencal Toast with Egg
February 20, 2022Another opportunity to get the fantastic nutrition from peas porridge and add a classy provencal twist! Add a chic ring!Big Mom’s Cast Iron Pan
February 17, 2022The story of a pan. Not any pan. Big Mom's cast iron pan passed down through generations and now a…The Summer of the Literary Liquors
February 16, 2022During the COVID Spring and Summer of 2020 I experimented with fresh infusions of liquor called the "Literary Liquors".Reframing of Farming From The Bottom Up
February 14, 2022The Inverted Resource Pyramid and the future of food and life in general. We need to start from the bottom…The Long Tail of Life
February 12, 2022When a bowl of eggs are more than a bowl of eggs! Automated robotic coops and the long tail of…The Data Revolution at Mezzacello
February 6, 2022Over COVID 2019 2020 2021 and now 2022 I have been building a machine for life and data. The "key"…The Foodist: Blueberry, Rosemary Pop Tart
February 6, 2022A nice little snack or brunch treat, this savory and sweet puff pastry with blueberry, rosemary, bourbon glaze is a…