As a writer, traveler, and culinary explorer, Kevin has written extensively about food and travel for magazines, guides, and websites.
Contributing writer for CNBC.com’s Global Traveler.
Kevin maintains a website about local food culture at www.foodwalkers.com.
Kevin has published over one hundred food & travel articles, restaurant reviews, and several hundred photographs for magazines and websites. He has consulted extensively for companies, guided food tours, lectured about food, and served as a travel and destination journalist for various corporations and governmental travel bureaus including the US Virgin Islands, Australia, India, Malaysia, and Borneo. Notable publications where his work appears include:
- Contributing writer for CNBC.com’s Global Traveler.
- Contributor for SeriousEats.com.
- Columnist for Epicure (column entitled At Home With).
- Columnist and feature writer for Expat Living Magazine - column entitled Foodwalker.
- Contributing writer for Singapore American Newspaper.
- Author of four editions of the Food & Dining sections of Living In Singapore guidebook (American Association of Singapore, eds 11, 12, 13 & 14).
- Contributing writer for Notatourist.com.
- Contributing writer for numerous other food and travel-related websites and local magazines.
- Several scholarly, non-culinary-related articles in several legal publications.
Although not classically trained, Kevin cooked and served for a professional catering service in Pittsburgh PA before attending the University of Pittsburgh for both undergraduate and law school.
Kevin maintains a website about local food culture at www.foodwalkers.com where samples of published articles and photographs can be seen.
What's your desert island food?
"If in the unfortunate position of having to choose just one final food -- call it my death-row meal -- I would demand a platter of of La-zi-ji, that dried chili pepper/crispy chicken dish found in any self-respecting Sichuan restaurant (sometimes called Chongqing Mala Chicken). There is something distractingly satisfying about combing through a pile of chopped red chilis for those elusive chunks of crispy chicken buried within. Like an archeologist, I probe my chopsticks around the red heap until, spotting a glistening golden morsel of meat, I dart at it with the tips of my sticks like a heron snatching a fish from the water. Such delicious activity puts me in an almost Zen-like trance, evicting all other thoughts and rendering a sense of peace deep within as I pop the chicken in my mouth. If the last feeling I experience is that vibrato-numbing tingle mixed with some big-boy-pants chili heat, I would be very happy. Of course, a roast suckling pig or whole spit-roasted lamb wouldn’t break my heart, either."
What's your favorite condiment?
"My all-time favorite condiment is spicy chile crisp (my fav is Lao Gan Ma). The blend of oily, rich chili flavor combined with the crispiness of chili flakes and - hopefully - other ingredients such as black bean, garlic or kohlrabi, creates a flavor that exceeds the mere sum of its parts. It is my drug of choice and is in my house used at breakfast, lunch, and dinner on all foods ranging from savory to sweet -- including ice cream! When that runs out I turn to West Indian Scotch Bonnet sauce to ignite that endorphin rush and make my head sweat. Oh yeah!"
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