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Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.
Lots of "small" bites during 10 miles of walking today in Mexico City. Lemon ricotta roll, guava roll, and rosemary… twitter.com/i/web/status/1…
Some of today's eating in Mexico City, clockwise from top left: Seafood tostadas/taco (sea urchin w/clam was a wow)… twitter.com/i/web/status/1…
Oaxacan food (sweetbreads w/mole, mashed potatoes, green beans, corn masa dumplings, chile de agua, as well as a tl… twitter.com/i/web/status/1…
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