I work with writers on Reedsy. I work with writers on Upwork. I work with writing clients through a curated freelance agency in New York. Thirty-five years ago I started working in NY publishing houses, putting in more than a decade editing mostly nonfiction before turning to freelancing and to my own writing, three books with HarperCollins before changing direction and self-publishing after the death train of 2008–2009. I have written for The New York Times, Gourmet, AFAR Travel, regional pubs, started Edible Maine and another regional food magazine managing a wholly remote staff of a dozen journalists, photographers, and…


I work with writers on Reedsy. I work with writers on Upwork. I work with writing clients through a curated freelance agency in New York. Thirty-five years ago I started working in NY publishing houses, putting in more than a decade editing mostly nonfiction before turning to freelancing and to my own writing, three books with HarperCollins before changing direction and self-publishing after the death train of 2008–2009. I have written for The New York Times, Gourmet, AFAR Travel, regional pubs, started Edible Maine and another regional food magazine managing a wholly remote staff of a dozen journalists, photographers, and…


A Hungarian Travelogue, with Recipes

By Michael S. Sanders

Introduction

How do you get to know a country? When you first arrive in a completely new and strange place, usually jet-lagged, overtired, and hyper-stimulated by the stress of any long voyage today, you almost cannot see anything, know anything. It is too much, like a light so bright it hurts your eyes, or a soup so thick with chilis that you cannot taste beyond the fire. …


Spirited Women: Discover Armagnac with Three Proud Gascon Distillers

When most of us think of French distilled spirits, it is usually cognac that comes to mind, perhaps calvados, but almost never armagnac. This aged eau-de-vie distilled from white wine is, like the region of Gascony where it is made, less well-known, with a hint of mystery and rarity to it. On our shores, armagnac is hard to find and often costly, its image in the American marketplace often sadly overshadowed by cognac, most of which is produced by just a few large companies.

When you travel in armagnac country, it’s…


Spirited Women: Discover Armagnac with Three Gascon Woman

If you’ve never heard of the French spirit called armagnac (pronounced ARE-mahn-yak), you’re not alone. This oak-aged eau-de-vie distilled from white wine is, like the region of Gascony where it is made, less well-known, with a hint of mystery and rarity to it. …


Part 3: Making Water

Thirty years ago, there was no bottled water business in America as we know it today. While you might have found Perrier and San Pellegrino (today both Nestlé brands) in heavy glass bottles at the restaurant or the tennis club, the “bottle” in bottled water back then would more likely have been the five-gallon jug for the office water cooler delivered weekly. …


Part 2: In Search of Spring Water: Got Beaver? Got Trout?

Well-meaning people call Poland Spring every day from all over Maine boasting about the output of their well, or wanting someone to come check out the gusher on their uncle’s farm in Palermo. This is not, generally, how Poland Spring finds new sources of spring water.

“You have to get people out in the field.”Geologist Mark said, gesturing at the empty forest all around us. “So for the last seven or eight years, we’ve had geologists out every summer walking, walking and talking to farmers and hunters and forestry…


A Few Thoughts on Bottled Water

Part One of Five

By Michael S. Sanders

I sat at my kitchen table in mid-coast Maine one day early last summer, contemplating a glass of bottled water. It was clear, sparkling in the morning light, cool and refreshing when I took a sip. The plastic bottle sat beside it, and I idly ran my eye over the homespun, wholesome, green- and aqua-infused label which did everything to suggest that this very water came from the idyllic scene sketched there. I took another sip, and it occurred to me that these Poland Spring folks were pretty clever. I had paid a dollar for a…


A Forager’s Nightmare or Never Fall in Love With a Forest

This excerpt is from the as yet unpublished A Forager’s Notebook: A Memoir of Mushrooming, With Recipes.

Recipe that follows: Earthly Paradise Surf & Turf: Grilled Scallops and Filet Mignon Rolled in Black Trumpet Spice Powder

If you grew up in the country as I did, and if you have a scintilla of feeling for the natural world, one of your first loves will likely have been some small corner of rural landscape that you made well and truly yours with the accumulation of pleasant hours passed there. Your…


Adam Richman, Vomitologist OR

‘Man vs. Food’ — The Barfing Show

You’ve seen him, oversized frat boy, gee-whiz grin, sheepdog hair a little too long on the top and sides, elbows propped on the greasy formica of some college-town pigout palace, looking, usually thirty minutes into the show, whey-faced and distinctly queasy. “Man v. Food” is the name of this particular Travel Channel crowd-pleaser, and barfing seems to be the game. Oh, the pretext, as in the show’s title, is that he’s taking on eating challenges from California to Connecticut, although I don’t remember that part of American history where…

Michael Sanders

So I wrote books about France and cookbooks about Maine, and articles for everyone from the NYTimes to Gourmet to Slow Food. Discover. Explore. Here. Please.

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