Cooking Class Update from the Trenches

I’m not an early riser but woke up at 6:30am this morning because I was extremely excited about publishing my first set of virtual cooking classes and then announcing them to you. I thought I’d lined up all my ducks but didn’t anticipate how complicated the online event platform is! I’m new to Eventbrite.

Turns out I had gathered all my ducks, but they weren’t lining up straight. It’s way past lunch time and I just showered. Rory advised me to shoot you a quick note and eat something. So I’m going to follow his suggestions and then finish things up later on.

A formal launch will arrive in your inbox tomorrow or Tuesday. (I know I can do this. I’m not that tech lame, right?!)

I imagine you’ve got plenty on your minds, what with all the political hubbub and intrigue surrounding the upcoming presidential elections in the U.S. It’s exciting for some, scary for others, but hopefully more people will pay attention to elections at national, state and local levels.

Meantime, I offer you two interesting reads and a good listen from this past week:

The Secret to Relationship Success May be Bunny Photos — how bunny love can tell us lots about humanity. (WSJ gift link)

After 12 years, Pete Wells is leaving his esteemed position as the New York Times restaurant critic. His swan song spoke of our love of food and dining, and also the unhealthy aspects of eating out. Wells’ essay reminded me of a talk I did with

Khushbu Shah

for her debut cookbook, Amrikan. She is healthily happy to no longer be the restaurant editor of Food & Wine magazine.

And, on the Everything Cookbooks podcast, Kate Leahy and I chatted with one of my favorite cookbook authors (and a PTFS premium subscriber) — Christopher Tan! The episode aired this week.

Okay, I’m grabbing a late lunch now.