Some of my earliest memories revolve around markets.
My mother used to lead me through the farmers’ market in York, Pennsylvania. High wooden rafters and bright lighting made it feel like a movie set filled with characters: butchers, confectioners, farmers, and craftspeople. Local specialties included Pennsylvania Dutch apple dumplings, pickled red beet eggs, chicken corn soup, and chow-chow. Our market basket filled to the brim each week. Years later I fell in love with French markets when one seemed to appear magically just outside the hotel where I was staying in Fontainebleau.
I write about food and travel. I share my enthusiasm for French markets in two guidebooks: Markets of Paris, 2nd ed. and Markets of Provence: Food, Antiques, Crafts, and More. My blog features descriptions and stories about food markets, flea and antique markets, craft markets, and related topics.
I’m a featured expert in The New York Times Journeys program and will be joining their Flavors of Provence tours in Spring 2017 (June 11-18) and Fall 2017 (Oct. 1-8), as well as Spring 2018 (June 10-17) and Fall 2018 (Oct. 7-14). For more details, visit their website.
My work has been featured in The New York Times, Travel with Rick Steves, GoNOMAD, The Telegraph, Peter Greenberg Worldwide Radio, Rudy Maxa’s World, Library Journal, Afar, The Huffington Post, France Today, Edible, and House Beautiful. I frequently do public speaking and have presented at the New York Times Travel Show, 92nd Street Y, New York Public Library, National Arts Club, American Embassy in Paris, French Cultural Center in Boston, International Culinary Center, and other venues. My blog was cited as one of the most “inspirational, must-read travel blogs” by France magazine.
I have a B.A. from the University of Chicago and an M.F.A. in Creative Writing from Lesley University. I reside in Massachusetts, although I jump at every chance to travel. I take as much pleasure from dining at gastronomic restaurants as I do in eating street food, as long as the food is flavorful. The more local and seasonal, the better.