I don’t mind working long hours when it means I get to hang out in the kitchen of a culinary school.
And sample pumpkin puree with chipotle brown butter.
And visit the pastry lab.
Where students bake kugelhopf and brioche and pretzel baguettes.
Yes, I’m getting more comfortable with a microphone in my hand.
And I’m really starting to enjoy the meticulous work required to transform 3+ hours of recorded sound into a 5-minute story for radio.
Check out my latest piece for WPSU’s Local Food Journey, which aired on NPR in central Pennsylvania last Thursday.