Rowan Jacobsen
How to Eat Oysters and Not Look Like an Idiot
A good oyster should taste like an ocean bouillon cube or a perfectly seasoned potato chip.
The Five-Minute Oyster Guide That Will Make You Look Like an Expert
Oyster expert Rowan Jacobsen says oysters are at their plump, buttery best between Thanksgiving and New Year's.
Employees of the Month
Rowan Jacobsen's food writing has won a couple of James Beard Awards and a smattering of other honors. He writes for Outside, Mother Jones, Harper's Magazine, Orion, Yankee, and let us not forget the Calais Lakes and Ponds Working Group.
The Real Drunk History
When I was diagnosed as gluten-intolerant last year, I thought that my days spent talking to friends from the seat of a barstool were over, until I gave hard cider a second chance.
The Real Drunk History
Being gluten-free might not be as shameful as having a micro-penis or a father who is the BTK killer, but it’s close. It automatically excludes you from important things like pizza, sandwiches, and beer. When I was diagnosed as gluten-intolerant last...