Cooking Upstream

I've been back in Texas for almost a year and a half, and one of the things I'm still getting re-used to is the difference in the se...

We had a really fun class last week at work. We had the executive chef from a local Spanish restaurant teach a class in tapas and paella. Th...

It's been a while since I wrote a blog post....mostly because I've been busy with work (I know, what else is new). I find myself sta...

At work, we kick off every day with a "good morning" meeting. Those of us that are able to break away from our departments gather ...

One of my favorite parts of my new job is that I get to create the calendar of classes that we offer to the public each month. Creating the ...

Today is the first day of fall, and here in North Texas the high temperature today was flirting with 100 degrees. (I knew what I was getting...

We just finished a really fun stretch at work--the annual Hatch Chile Festival. Hatch chiles are a green chile pepper grown in the Hatch Val...