A Letter From the Editor
Dear Readers,
Poetry of Food is a culinary oasis; escape the everyday and find food, and food & travel stories that inspire, entertain and take us to a magic place where life is about poetry, not perfection. A place to reminisce about meals shared with friends and family, and a place to plan and create future food memories. Poetry of Food’s global team of writers search out stories in their own local communities, and report from abroad when they venture forth on gastronomic adventures to wherever their palates take them.
Cusine Carolaise, Carol White, shares her tried and true recipes from her kitchen in the heart of the magnificent Napa Valley; Bombay Spice, Rushina M. Ghildiyal, spices up our lives with her reports from Mumbai; The Dinner Guest, Stephanie Dickison, lets us know what the world looks like through the eyes of restaurant critic; Australian born, Toronto and Paris based Lady Fat, Jennifer McLagan, brings meat back to the table; Sweet Memoires, Theo Hodges, charmingly temps our sweet tooth with the best of English desserts, and Greens and Grains, Amy Chaplin, recounts vegetarian tales from New York City, and introduces us to the passionate farmers of New England who work their land to bring the best to our tables.
These talented writers, along with many others, share their best food stories and favourite recipes for us to peruse at our leisure. Poetry of Food is always there, a place to lick the batter of off Theo’s wooden spoon; to stroll through a Paris Market with Lady Fat; or to cosy up with the perfect glass of Cabernet and a delicious Cusine Carolaise meal, and watch the sun set over the Napa vineyards.
So please visit us, and visit us often. We are delighted to share our very best food and food & travel stories with you, our cherished readers. We would love hear your food stories on our FaceBook Page, http://www.facebook.com/pages/Poetry-of-Food/171157446251702.
Thanks for stopping by, see you again soon!
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.