Drawn the Road Again

Category: Yum

  • Today’s the day!

    Today’s the day!

    Today is the “book birthday” of The Best Coast: A Road Trip Atlas! After nearly three years of work and a solid decade of research, I can’t believe this day is here. I am so excited to share this labor of love with you, and I hope you’ll love it, too. With 99 hand-drawn maps,…

  • The Best Coast

    The Best Coast

    While I’ve hinted at this several times on social media, and even shown some snippets of my process along the way, mostly I’ve been sitting on my hands lately, trying my best to keep mum while I wait for time to tick by. And now the waiting is almost over, and it’s time for the…

  • Major beef

    Major beef

    This post is part of an ongoing series called 66 Fridays, which explores the wonders of old Route 66. Click on the preceding “66 Fridays” link to view all posts in the series, or visit the initial overview post here. The Mother Road has no shortage of good steakhouses, but nothing quite matches the spectacle…

  • Heckuva hick

    Heckuva hick

    This post is part of an ongoing series called 66 Fridays, which explores the wonders of old Route 66. Click on the preceding “66 Fridays” link to view all posts in the series, or visit the initial overview post here. Unlike Bill Johnson’s in Phoenix or Frank’s in San Antonio, the Missouri Hick is still…

  • Hog wild

    Hog wild

    San Antonio is home to another defunct barbecue joint—but while I’m sad I can’t buy a pulled-pork sandwich here, I’m more interested in the building itself. That’s because this here pig…is actually a duck! Now if only there were a duck-shaped duck that actually sold barbecued duck…that would be a find.

  • Let’s eat

    Let’s eat

    To me, nothing says the Fourth of July like good barbecue. So this week I’ll be focusing on some dern good BBQ—or at least, places where you “used to could” get it. Sadly, Bill Johnson’s, once a Phoenix fixture, closed for good just a few months after I was there. But I’m glad to know…

  • Cabbage patch kid

    Cabbage patch kid

    Farmland in the Puyallup Valley is becoming a precious commodity, as suburban and industrial development threaten the small vegetable farms that still cling to the valley floor. Yet for now, at least, I can still count on finding a view like this just a few minutes’ drive from my house. May it ever be so.

  • Flour flurry

    Flour flurry

    This post is part of an ongoing series called 66 Fridays, which explores the wonders of old Route 66. Click on the preceding “66 Fridays” link to view all posts in the series, or visit the initial overview post here. It’s not entirely clear to me why the founders of Yukon, OK named their town…

  • World’s largest pie filling

    World’s largest pie filling

    Just in case you were worried about making enough pecan pie for the holiday this year, I think I know where there’s a good supply. To all my readers in the United States, wishing you a happy Thanksgiving! Now if you’ll excuse me, there’s a slice of pie with my name on it…

  • Courtyard pantry

    Courtyard pantry

    I live in the Pacific Northwest, where the weeks after daylight saving time ends can be pretty grim. To combat the dark gray days, I surround myself with color. On my studio table is a big bouquet of fall flowers in a bright yellow pitcher. In the root cellar are piles of rainbow root vegetables…