Photo by Carrie Speaking

How To Ace a Farmers Market in France

“Today, I’m making cervelle de canut (‘silkweaver’s brains’). It is a very easy-to-prepare Lyonnaise specialty, and it isn’t really brains.”

Dear Followers, It’s France Week in Food52, an online magazine based in NYC! I was part of the adventure and got to publish two pieces about my current hometown: Lyon, the Capital City of French Gastronomy. Hope you enjoy this one. Bon appétit!

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