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Amanda McClements relays a fun story about one of the District’s most storied and accomplished chefs, Michel Richard:
[H]e describes how as a young Frenchman, exploring the U.S. for the first time, he discovered the culinary curiosity of Kentucky Fried Chicken and had a texture epiphany. “The crunch!” he cried out over a lunch interview with me years ago.
To this day, that first taste of KFC inspires the master chef to add crunchy textures to his cooking.
File photo of a bucketless Michel Richard by Darrow Montgomery