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I’ve sampled a number of Wylie Dufresne‘s dishes at wd~50 and while it’s not my preferred style of eating, I’ve developed a hearty appreciation for the chef’s devotion to pushing cooking in new directions. Food writer Barbara Kafka, on the other hand, acts as if we should return to butter churns, if her combative interview with Dufresne on Devour.tv is any indication. Her old school approach rings a little hollow given Kafka has written a cookbook titled Microwave Gourmet.
Image courtesy of Michael Harlan Turkell