Mark Kurlansky

How We Ate

Bi-Rite Butcher and Charcutier Morgan Maki: The SFoodie Interview

Maki: Can't resist mackerel.​Morgan Maki's duck liver pâté changes lives. The in-house butcher for Bi-Rite Market has what fans consider epic charcuterie skills, plus an understanding of animal anatomy he shares with students in lamb-butchery classes at 18 Reasons, the Bi-Rite spinoff Maki h ... More >>

We Totally Scored at Last Night's 18 Reasons Book Swap

M. BrodyThe books nobody wanted -- even as freebies. Sorry, Guy -- and Gourmet.​We made out like a bandit at 18 Reasons' cookbook exchange last night. We're slightly embarrassed about it. We already have a sister and two friends we regularly give castoff food books to, and we're pretty attac ... More >>