If you ask me where I'm from, I will tell you "all over the place." My family moved five times before I was eight, when we finally settled in Minnesota. I developed a love for "hot dishes" and spoke with long, drawn-out "OHHs," dontchaknow. At 18, I bolted cross-country to Los Angeles, where I dyed my hair blonde, ate sushi daily and dropped my OHs for a tendency to end? Each sentence? With, like, a question?? Next was London, mate, for pints and chips. And in New York City I ordered pies, wore black, and hurried, everywhere. Who I am is as much owed to my DNA as to the environments where I lived, learned and developed. Which is why, approximately 30 seconds into my Wine Grapes adventure, I realized there was a problem I needed to address.
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Last week I traveled around the Jura region of France. You can expect a whole slew of Francocentric coverage on what I ate, drank, poked, prodded, and otherwise documented on this awesome trip to the land of cheese and wine. Here's a quick overview of the wide range of tasty comestibles from the Jura region: Comte cheese, charcuterie, and more.