by Jonell Galloway

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About: Jonell Galloway

Jonell Galloway grew up on Wendell Berry and food straight from a backyard Kentucky garden. She is a freelance writer. She attended Le Cordon Bleu and La Varenne cooking schools in Paris, worked for the GaultMillau restaurant guide, CityGuides and other restaurant guides in France and Paris, and for Gannett Company in the U.S., and collaborated on Le tour du monde en 80 pains / Around the World with 80 Breads with Jean-Philippe de Tonnac in France; André Raboud, Sculptures 2002-2009 in Switzerland; Ma Cuisine Méditerranéenne with Christophe Certain in France, and a biography of French chef Pierre Gagnaire. Before moving to Switzerland, she ran a cooking school called Spontaneous Cuisine in France, and in the U.S., a farm-to-table restaurant called The Three Sisters, which she owned with her two sisters. She organizes the Taste Unlocked bespoke food and wine tasting awareness workshops with James Flewellen, a wine tasting specialist. She is an active member of Slow Food and runs the food-writing website and Facebooks pages under the moniker The Rambling Epicure. Her work has been published in numerous international publications and broadcast on public radio.

Recent Posts by Jonell Galloway

Food Writing for Beginners

Published by Monday, June 16, 2014 Permalink 0

Program for Beginning Writers

 

A. Start where you are (Beginning Writer)

Dear Diary

Writing about the things you wouldn’t talk about if someone asked you casually: How was your trip? How was the big dinner?

Dear Friend

In the world as a writer

Writing a letter to a dear, or even an imaginary, friend

Dear Reader

Building a repertoire of work for readers who don’t know you yet

How to engage them

Craft of Writing Checkpoints

Making sure the nuts and bolts are in place – this is grammar, spelling, word count, formatting, proper computer use, and other issues that ignoring will deal you out.

 

B. Becoming More Vivid and Unmistakable as a Writer (Next after completing Beginning Writer, or Jump in here for people who skip beginning writer)

Sensuality Upgrade

Good Observer Upgrade

Story-telling and suspense building

Building your brand as a writer, building a body of work (your own blog)

Classes one-on-one or very small group

Critique, edit, get a finished product, develop a plan

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The Rambling Epicure is Changing Faces

Published by Tuesday, June 3, 2014 Permalink 0

Pineapple Kate Lloyd
If you like TRE, you’ve seen the site is in transition. And you’ll like the changes being made there. Here’s what’s staying the same: fabulous articles about food, wine and travel, with visuals to match. Here’s what’s going to be different: a new kind of hub for food writers, unlike anything else on the Internet.

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The Rambling Epicure Archives

Published by Monday, June 2, 2014 Permalink 0

RamblingEpicureButon
Welcome to the archives of the original The Rambling Epicure, edited by Jonell Galloway. You should find all the categories we’ve included in the past in the headings below. Enjoy your read!

Please note that these posts are still available using the Search tab at the top right.

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Food Writing Prompts: Style Guide

Published by Monday, April 14, 2014 Permalink 0
Keep calm and use a style guide

Keep calm and use a style guide.

 

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Simon Says: Daily Food Quote, January 28, 2011

Published by Saturday, April 12, 2014 Permalink 0

Simón de Swaan, Simon Says, The Rambling EpicureFrom the Archives: Simon Says: Daily Food Quote, January 28, 2011

Food Writing Prompts

by Simon de Swaan

“A” is for dining Alone… and so am I, if a choice must be made between most I know and myself. This misanthropic attitude is one I am not proud of, but it is firmly there, based on my increasing conviction that sharing food with another human being is an intimate act that should not be indulged in lightly.–M.F.K. Fisher, An Alphabet for Gourmets

 

M.F.K. Fisher, born in 1908, is perhaps America’s best-known food essayist. She redefined the way Americans write and talk about food, and is therefore a true reference in American food writing. Gourmet wrote a lovely homage to her in 2008, the 100th anniversary of her birth.

Alphabet for Gourmets was originally published in Gourmet magazine in 1948.

Read more about her classic The Art of Eating.

 

Photo courtesy of Cliff 1066

 

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Tackling Obesity through Food Relationships

Published by Thursday, April 10, 2014 Permalink 0

Jonell Galloway, Writer, Editor and Translator

Swiss Food

 

 

 

 

 

 

 

 

 

 

by Jonell Galloway

I was recently interviewed for a Swiss Info documentary called “Finding the Right Food Formula.” In the context of recent childhood obesity figures in Switzerland, Veronica De Vore is exploring the Swiss relationship to food and how that might have changed, how it might be related to the rise in childhood obesity.

Click here to listen to the show. I cooked a Kentucky Fried Chicken feast for Veronica, while discussing the more serious matter of relationships to food in the context of my work in mindful eating. (The article also includes an abridged recipe for my grandmothers’ traditional Kentucky Fried Chicken.)

Continue Reading…

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Jonell’s Proustian Rambling

Published by Wednesday, April 9, 2014 Permalink 0

Be the poem. Write the poem of your life every day through your kind words and good deeds. When your nights are dark, rise up. Take the rays of the morning sun into your heart and warm it again. Keep writing your poem.

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Flowers on the Thiou Canal in Annecy

Published by Tuesday, April 8, 2014 Permalink 0

Flowers on the Thiou Canal in Annecy, France: Documentary Travel Photos, by Jonell Galloway

April 8, 2014 The flowers are in bloom in the canal town of Annecy in France

Flowers on Thiou canal in Annecy, France, photo by Jonell Galloway (R)

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Jonell’s Proustian Rambling

Published by Friday, April 4, 2014 Permalink 0

Peter and I are eating dinner. Chopin’s Etudes play in the background; we sit in the midst of our eclectic collection of objets d’art from France and Italy and more exotic ones from Tibet, Persia, India. I am in my element. I am surrounded by music, poetry and art. How have I come to this? My mother. For her, life has been poetry, art, and music, syncopated with dramatic andantes and crescendos, tearing at her guts and ripping them wide open. She took it all in; she swathed herself in its drapery of blood-wrenched red and chilly blue pain. She has not gone gently into that good night; she is a fearless survivor. She has lived through earthquakes and hurricanes and always landed on her feet. I continue to write the poem of my life, blunder through the Gymnopèdes. Mother is playing Scarbo, flitting in and out of the darkness, disappearing and suddenly reappearing. I touch her hand. She hands me a pen.

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A Swiss Reader’s Tale of Knepfle

Published by Wednesday, April 2, 2014 Permalink 0

A Swiss Reader’s Tale of Knepfle

by Dee Rintoul

I grew up with “cheater” knepfle. I learned from my Oma, who had a Southern German background, but was Romanian-born. She made all kinds of noodles and pasta dishes — spatzle, real egg noodles that were dried and stored, but for everyday use. Knepfle were child’s play. In our own home, we made them for lunch and threw them into Lipton chicken noodle soup (which was not something we’d ever find in Oma’s kitchen!). God. That woman could cook…

Knepfles, Alsacian and Swiss pasta, photo by http://www.tribugourmande.com/recette_76618_knepfle

 

 

 

 

 

 

 

 

 

 

Anyway. The way we did it was to beat an egg or two (depending on how greedy we felt at the time), add a pinch of salt and some dried parsley if we thought of it or wanted to impress schoolmates, then beat in all-purpose flour until it was so stiff it wouldn’t take any more and/or became too difficult to stir. Then we’d drop pieces in a pot of boiling water with a fork and a teaspoon, dipping both implements into the simmering soup in between to help the stiff dough drop. Once they were all in, we put the lid on, turned down the heat, and kept it covered for a few minutes.

When we finally lifted  the lid, we found gorgeous, fluffy-looking, but very chewy little dumplings, all floating together on top of the soup. We loved these so much that as kids we used to scorn dumplings as being “too soft”. To our minds, dumplings, or anything that remotely resembled knepfle, ought to be quite al dente.

I still make these for chicken soup (and I try not to rely on Lipton but make my own as often as possible!).

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