An in-the-pink interview with Sweet David Lebovitz-

When my friend David Lebovitz, came southwest- first to Cahors and its Malbec festival- then down the slow train to Agen, I knew he would need a bit of Gascon/American hospitality to balance the gallons of teeth-staining ‘black’ wine they were pouring on the bridge over the Lot. Here at Camont when the temps reach toward the 90′s, we put the dark stuff away and grab for our favorite white wine- rosé. When winter dishes like cassoulet and garbure are shelved... Read More

Natural Light Natural Food

Spring light floods the potager first thing these May mornings at Camont. Before the crew awakes, ‘summer snow’ drifts from the canal-side poplar trees onto the new  lamb pasture. Dried acacia blossoms scent the air. I am up even before Henri crows today– and he has a lot to crow about these days. Meet Snowy, the first of the new brood just hatching this summer snow weekend. Snowy- 12 hours old. Le printemps is about beginnings. Here at the Gascon Kitchen at... Read More

Seed to Sausage- more than meat.

Seed-to-Sausage. I’ve used the phrase before to describe the ‘full circle’ farm of the Chapolard family- GAEC Baradieu of Mezin, France. Never has the phrase resonated as soundly as last Saturday in the crowded teaching kitchen of the Art Institute campus in Portland Oregon at the 2010 IACP conference. The audience was an attentive group of international culinary professionals- writers, publishers, chefs, cooks, butchers, and bloggers as well as some of Portland’s own... Read More