Savor It

savoring food, culture, and the moments in between

2.12.2008

The Perfect Pic

One of the fun things about exploring a new world is learning from the pros. A couple of weeks ago we were in the test kitchen gathering ite...

1.25.2008

If it wasn't for my mother...

On Thursday evening I had the honor of joining 14 other aspiring food writers at the home of Diane Morgan . An award-winning cookbook autho...

1.22.2008

Hail the Parsnip!

As you may have guessed by now, Tuesdays are my new favorite day. Well, Saturdays will always be first, but when it comes to weekdays, Tuesd...

1.15.2008

Fun stuff at FOODday

Be sure to check out the FOODday section in today's Oregonian . I began my externship in the test kitchen at the paper a little over a...

1.04.2008

UPDATE: "Cloned and Medium-Rare, Please"

Update, Jan. 15: According to wire reports in today's Oregonian , the FDA came to a decision that eating meat from cloned animals is saf...

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About

Jennifer: I eat, I write, I explore, I admire. And each day, I possess an insatiable appetite for inspiration. I'm a writer, a Le Cordon Bleu grad, and a girl who just can't seem to stay away from the food world. I took a break from corporate America a few years back, trained at Le Cordon Bleu in Portland, OR, and did a bit of food writing. That's why I went; to be trained about the culinary world and then go out and write about it, knowledgeably. I've had a few distractions throughout the last couple of years, but something always brings me back here, and to the world of food. Savor It is a labor of love for me. I don't do it to make money. I come here to post my discoveries and musings on the food world, as well as travel. The blog is, and will likely continue to be, a work in progress in terms of design. I'm always coming in and tweaking fonts or changing the header. It's just my place to play, write, and share a piece of myself with you. I hope you enjoy what you find here as it progresses, and that I keep you coming back for more.

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