@yollamsirhc

  • @yollamsirhc
    19 January, 2021

    RT @_LuisRoso: Umberto Eco buscando un libro en su biblioteca personal. Impresionante. https://t.co/rWbk3Ab7im

    yollamsirhc
  • @yollamsirhc
    18 January, 2021

    RT @phoenixnewtimes: Phoenix has become a city of widespread barbecue over the last decade, and many of the best new outposts are Black-own…

  • @yollamsirhc
    18 January, 2021

    We need less use of "Orwellian," more use of "Dickian." We are inhabiting a world that could have easily been dreamed up by Philip K. Dick.

  • @yollamsirhc
    18 January, 2021

    "D.C. National Guard Sgt. Jacob Kohut was on his only break during a 12-hour shift standing guard outside the U.S.… https://t.co/Am7npvrM5T

  • @yollamsirhc
    13 January, 2021

    RT @phoenixnewtimes: This week's cover. On stands tomorrow. https://t.co/8kEzeVGRl3

    yollamsirhc
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Chris Malloy

 

Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes reviews but also narrative stories on the food world's margins.

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Join the New Times community and help support independent local journalism in Phoenix.

 

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