by Susan Newman Manfull, winner of the IFWTWA 2014 Emerging Writer Scholarship Award When I read the news earlier this month [October 2014] about the continued dramatic growth of exports of Provence rosé to the United States, I couldn’t help but think of Marcel Ott, the brilliant founder of Domaines […]
IFWTWA Scholarship Award Winners
Editor’s note: The following article by Hilarie Larson is the IFWTWA 2013 Emerging Writer Scholarship Award winning entry, originally published in Wine Folly on July 8, 2013. ++++++++++++++++++++++++++++++++++++++++ by Hilarie Larson Want more confidence buying Burgundy wine? This simplified guide includes maps, infographics and the most important facts on the […]
Editor’s note: The following article by Barbara Ramsay Orr is the IFWTWA 2013 Professional Journalism Scholarship Award winning entry, originally published as a Special to The Globe and Mail on August 19, 2013. by Barbara Ramsay Orr +++++++++++++++++ Any town that has a butter museum is good by me. […]
Editor’s Note: David Gilbert won the 2012 IFWTWA Emerging Writer Scholarship Award with the following story, “The American Apprentice.” New Continent, New Country, New Language The twelve-hour flight provided me the solitude to mark up my Lonely Planet guide book and to become familiar with the local food, history […]
Editor’s Note: Lola Akinmade Åkerström won the 2012 IFWTWA Professional Journalism Scholarship Award with the following story, “Slow Food from Sápmi,” which was originally published by the Swedish Institute on www.sweden.se. Greta Huuva perks up as she tells me how to make Torrköttsoppa (dried reindeer meat soup), her favorite […]
…Jeff, Josh, and I are teaching computer skills on educational laptops in rural Peru with One Laptop Per Child (OLPC), and today Josh and I will lead workshops in a little mountain town called Colcabamba. The current of chilly morning air runs through the thatched roof, and I peel the layers of alpaca blankets off my warm body. The dirt floor feels cool against my feet, and goosebumps crawl up my body. Where’s Josh? I wonder.
I watch Nasreen as she carefully measures out four entire cups of ghee. I feel like I’m breaking out just being in the kitchen with this concoction. Four cups of clarified butter, almost pure saturated fat, is being used for just one dish. The golden globs sizzle and crackle as she tosses in the cows’ feet.
It’s amazing to me how a sip of a wine can vividly recreate a memory of a place… As soon as the crisp, cool, fermented liquid touched my lips, the resin quality and razor sharp acidity reminded me of a trip to Damariscotta, Maine about 23 years before.