@yollamsirhc

  • @yollamsirhc
    28 March, 2020

    RT @nytfood: Quahoggers could be making nice hauls in Rhode Island, but with restaurants closed they have very few ways to sell their catch…

  • @yollamsirhc
    28 March, 2020

    A must-read from @elizabethwhitty about local hospitals failing to provide what nurses and doctors need to fight CO… https://t.co/4hPmwLnVay

  • @yollamsirhc
    28 March, 2020

    Baby nopales destined for my grill. The world may be sick but the desert has come to life. https://t.co/n1Wiu7366e

    yollamsirhc
  • @yollamsirhc
    28 March, 2020

    Barrel cactus fruit also popping! https://t.co/1VqRYC53o9

    yollamsirhc
  • @yollamsirhc
    28 March, 2020

    Morning wolfberry forage sesh. Beats waiting in line at Target. https://t.co/K56ABdSlAZ

    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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