Articles: (X=favorites) links offsite
TOP
Guandu
- exotic bean dish in Medellin, Colombia
Lunch
with Thomas Keller at Per Se
Dining
on Ecuador's Past
A
Taste of Sorrento
3/2/10 ’That’s
Italian!’: The Delicious Products of Macerata
2/19/10 Bocuse
d'Or at the CIA
9/15/09 Venice,
Vicenza and the Architectural Style of Andrea Palladio
9/13/09 Eating
the Adirondacks :: A Locavore’s Dilemma
9/04/09 RICHARD
FRISBIE :: Destination Dining - Windfall Restaurant
X 8/26/09 RICHARD
FRISBIE :: Dinner With Chef Kevin McCarthy
8/12/09 RICHARD
FRISBIE :: Adirondack Picnics
X 8/08/09 Impressions
of Venice, Italy
7/17/09 RICHARD
FRISBIE :: Dinner at Villa Godi Malinverni
7/10/09 A
personal look at my roots
6/25/09 Los
Cabos :: Where is Everybody?
X 6/17/09 Frankentrees
to the rescue
6/14/09 RICHARD
FRISBIE :: Cooking with Chef Fabrice Guisset of Ventanas
6/05/09 I’m
No Longer A Yoga Virgin
5/21/09 BUZIOS
The Crown Jewel of the Emerald Coast of Rio de Janeiro
X 5/05/09 The
World of Blantyre
5/03/09 Dining
in Buzios - Chef Sonia’s “Cigalon”
4/26/09 Dining
in Petropolis - Ostrich at Barão Gastronomia
4/09/09 Paraty
- An Island for Every Day of the Year!
4/05/09 Rio
de Janeiro & the World’s Sexiest Beach
4/02/09 RICHARD
FRISBIE :: When Risotto is a Main Course
3/23/09 Petropolis,
Brasil - Rio de Janeiro Is The State I’m In
3/07/09 RICHARD
FRISBIE :: Dinner at Blantyre
1/09/09 Fava
Beans in Sardinia
12/20/08 SNOW
SOUP (a riff on Garbure, a Basque Cabbage soup
X 12/17/08 Clean
Food (book review)
12/03/06 Sardinia
- An Ancient and Modern Isle
X 11/06/08 RICHARD
FRISBIE :: WHITE TRUFFLE DINNER
10/17/08 - You Say Sardinia, I say Sardegna
X France
1918-2008: Remembering the American Offensive in World War I
From
Farm to Table :: The new way to eat
9/18/08 -RICHARD
FRISBIE :: Of Farmers & Pumpkins
RICHARD FRISBIE :: Dining Alfresco in Clearwater
Zaragoza
:: The Crossroads of Spain
8/7/08 RICHARD
FRISBIE :: Tasting Taittinger Champagne
8/20/08 Gather - RICHARD
FRISBIE :: Farm Feast
X 8/04/08 Gather - A
Rotten Person Travels the Caribbean - book review
3/08/08
EDGE - More
Bang for your Buck :: Top US Gay Destinations
The
Billion Dollar Facelift :: Clearwater’s Beachwalk
Planning:
X The
Model of Bilbao Spain
The
Canary Islands - Beguiling and Beleagured
Horticulture:
TOP
RICHARD
FRISBIE -- FORAGING FOR EDIBLE WATER PLANTS
X Stonecrop
Garden
Of
Trees & Plan(t)ing for the Future
X Roberto
Burle Marx - Brazil's Visionary Landscape Architect
Food:
RICHARD
FRISBIE Marcelo Tejedor's Michelin starred Casa Marcelo
RICHARD
FRISBIE - Eating & Drinking Like the Cariocas of Rio
FOOD BITES :: Le Pre Catalan
FOOD BITES - In the Kitchen :: PF Chang Chinese Bistro
Wine:
RICHARD
FRISBIE - Food and Wine Pairing Perfection
X RICHARD
FRISBIE :: The Ice Wine Cometh
Tasting
French Champagne: A Transcendent Experience
Richard
Frisbie :: Epernay, the Capital of Champagne
9/20/08 RICHARD
FRISBIE :: New York Riesling Rules!
INTERNET
TOP
Online, he is a paid Food Correspondent for: Gather.com http://rfrisbie.gather.com/,
(one million unique hits a month) where he is contracted to write two food columns a month
plus book reviews and news features,
X RICHARD
FRISBIE :: The Ice Wine Cometh 2/08
The
Thatched houses of Portugal and Spain 1/08
Madeira
:: The Island Of Sad Cows 10/07
RICHARD
FRISBIE -- FORAGING FOR EDIBLE WATER PLANTS 8/07
On
the Road to St James - A Pilgrimage 7/07
and (the LGBT) EDGE Publications (500,000 unique hits a month) http//:www.edgeboston.com
is his portal. With 13 city portals, two national portals, and print partners in every major city in the US, EDGE Publication represents the largest collection of Lesbian and Gay Newspapers online. Every day, original EDGE content goes out to hundreds of thousands of readers through our websites, eNewsletters, and RSS feeds.
FOOD
BITES :: Casa Marcelo, Galicia, Spain 1/08
and
he is a frequent
contributor to the TravelLady.com
(600,000 unique hits each month - 5 million total hits
in October '07 - the month his Brandywine Valley article was in the top 25!)
His articles there:
TOP
and a correspondent
for (LGBT) EDGE Publications national network
including www.edgeboston.com
(600,000 hits a month)
And now www.gonomad.com :
TOP
His two web pages, the oldest of which has been
running for twelve years, contain many of his articles and columns. They each
receive more than 1,000,000 hits a year.
http://www.hopefarm.com
http://www.hopefarmbooks.com
What folks say about Richard Frisbie:
TOP
*************
Recommendations from colleagues on LinkedIn:
1 - April 16, 2009 “Richard Frisbie is a writer
who is passionate about food, travel and culture. Whenever he creates his food
adventures within a travel article, I know I will be dazzled and wish I could
have gone too. So in spirit I travel with him to the Berkshires for mussels,
"Moqueca Caicar" on Paraty ( a peninsula on the coast of Brasil) and
wherever else he chooses to transport me. When I returned from a (real) trip
to Spain, his Madrid article perfectly described how delightful the museums
were and how utterly sublime the food. I almost cried. Someone else really,
really understood! Richard will not only entice you to places you've never
been, he'll make you yearn to be his dinner and travel companion. Hmmmm... I
wonder if he'd mind if my husband came along? He's just as avid a follower and
fan since I made Richard's Braised Hungarian Paprika Roast. Yes, my friends,
Richard doesn't just tempt and tease, but shares his secrets and exquisite
recipes. What's not to love?” Elizabeth
Madrigal , Contributing writer/blogger , Gather.com
#2 - November 29, 2008 “Richard Frisbie is not
only a superior food writer, but a truly excellent writer, overall.” Kathryn
Esplin-Oleski , Owner , The Word Group
3 - September 24, 2008 “Richard is a fantastic
food and travel writer - I love reading his work!” Dr.
Jessie Voigts , Owner http://www.WanderingEducators.com
4 - March 30, 2009 “Richard is an
excellent writer, who also understands the business needs behind the
creativity. He accepts edits and suggestions without taking them personally,
yet never hesitates to assert his position if he believes strongly that it's
the correct one given the situation. When he does, he's usually right. I hope
to continue working with Richard well into the future.” Jason
Salzenstein , Style & Travel Editor , EDGE Publications
9/05/09 - Richard, You make it all come alive....and better than it was.
I love reading your articles, thank you for including me in your list.
Sara
Waxman
Publisher
and Editor in Chief
DINE
Magazine
BOOK REVIEW: Rotten
Person Travels the Caribean
mparsont@earthlink.net wrote:
Thanks very much, Richard. This is one of the most entertaining, well-written reviews I've
ever read!
Best,
Meg A. Parsont
From California 09/08/08:
Stephanie@smccvb.com wrote
Article is FAB! Thanks so much for all you have 'produced' for San Mateo County, now if I could just have every writer be like you!
Stephanie Fermin, Publications Manager
San Mateo County Convention & Visitors Bureau
From France 7/4/08:
Your are fantastic! If all the journalist were like you It will be paradise. It is a great article very interesting
I send o copy of it to the different places you visited in Marne
Armel PERON a.peron@Tourisme-en-Champagne.com
Assistant relations presse
CDT de la Marne
Ligne directe : 03 26 69 51 06
www.tourisme-en-champagne.com
www.marnotherapie.fr
La Marne, 1er département fleuri de France
From France 6/16/08:
Would love to have you come back to France, ... we love you and YOUR stories!
Katherine I. Johnstone katherine.johnstone@franceguide.com
Media Relations Manager
Maison de la France
French Government Tourist Office
212.745.0967
From Spain 1/28/08:
Thank you a million times for all the beautiful articles that you are publishing.
Pilar Vico pilar.vico@tourspain.es
Director of Marketing and Public Relations
Tourist Office of Spain
666 Fifth Avenue
35th Floor
New York, NY 10103
Tel: 212 265 8822
Fax: 212 265 8864
From Florida 6/2/08:
What a great article! Thank you for enjoying our food so much! I loved
reading the blog comments.
Ebe Bower ebower@clearwaterflorida.org
Vice President, Tourism
Clearwater Regional Chamber of Commerce
1130 Cleveland Street
Clearwater, FL 33755
(727) 461-0011, ext. 225
(727) 449-2889 (Fax)
From Florida 5/5/08:
It was a pleasure to meet you and to have you join us here in Clearwater. In addition to being a wonderful guest and all around fun person, you helped keep others’ small incidents under control and I thank you. You are welcome back any time!
Ebe Bower ebower@clearwaterflorida.org
From California 6/09/08:
Fantastic Richard!!!!!!!!!! Thank you so much for the fab article. :) Jaclyn@smccvb.com
Jaclyn Babcock . Convention & Leisure Services Manager . San Mateo County CVB
From Venezuela 4/25/08:
I would like to thank you for your article. We liked it very much. That is great new today!!!!!
Best Regards,
Santi Ruíz santi.ruiz@axelhotels.com
Director General / General Manager
Venezuela 649 C1095AAM BUENOS AIRES T. +54 11 4136.9393 F. +54 11 4136.9394
www.axelhotels.com
From Macau 4/11/07
This is great! Thank you so much for update. It's great to see Macau in so many different outlets and we truly appreciate you getting the story out there.
João H. Rodrigues Media & Marketing Manager Macau Government Tourist Office-USA Myriad Marketing | Marketing & Public Relations | 501 Fifth Avenue | Suite 1101 | New York | NY | 10017 |USA | T: 646 366 8162 | C: 646-420-8258 | F: 646 366 8170 | E:
joao@myriadmarketing.com
IN PRINT
He is a contributor to the Ruder Finn regional publication, "Catskill Mountain Guide"
- (readership 32,000), "Life in the Finger
Lakes" magazine, (for which he writes the Fruit of the Vine column -
readership 27,000), and the 2005/6 OZZIE Award winning LGBT magazine "InsideOUT"
- (readership 50,000).
Frisbie's column, "Main Street Views",
ran for five years in Ulster Publishing's Saugerties / Woodstock /
Kingston / New Paltz newspapers - (circulation 16,000). He is on hiatus from
his column "Notes on the Village" which ran bi-weekly in the
Saugerties Post Star for several years.
Frisbie also does occasional reporting and photography assignments for
these newspapers.
RADIO
In addition, he is the substitute host and occasional co-host of
WKNY AM Radio (Cumulus Broadcasting) Saturday morning "Speak-Out"
program with Jodie McTague - (40,000 listeners - Arbitron).
And, finally, his audio essays appear on WAMC.org Northeast Public Radio
(parts of 7 states - NY, MA, CT, VT, NH, PA, NJ, and SE Canada)
MORE CLIPS
Links to articles:
Many SPAIN articles appeared on
http://www.travellady.com
Catskill Mt Guide Sept 2005 "Saffron" http://www.catskillregionguide.com/articles/article.php?id=880&page=1
Catskill Mt Guide August 2006 The Model of Bilbao, Spain What Can the Hudson Valley Learn?
http://www.catskillregionguide.com/articles/article.php?id=1070
To see my InsideOut July 2005 Barcelona article pdfs of page
one & page
two
My Content Gather.com Public Radio Literary website - http://rfrisbie.gather.com/
Bilbao article http://www.gather.com/viewArticle.jsp?articleId=281474976719920
Links do not exist to these clips:
Citizen Magazine July 2005
On a recent tour of Catalonia, where they are celebrating the "Year of
Gastronomy and Food", I learned that Spain ranks higher than other
European Union countries in life expectancy, and that Europeans, on average,
live longer than we do in the United States. After being there a short time I
think I know why this is true. The Spanish are a relaxed people, with
beautiful scenery, a great climate and an incredible cuisine. But more than
that, they, and their fellow member nations, were in existence long before the
Americas were discovered. Certainly long enough to know better than we do how
important their quality of life is to their health. I saw less sprawl, more
attention paid to pedestrian and bicyclist needs, and lots of busses, subways,
and trains. They live in a planned civilization!
Our United States has more than twice the land area of the 25 member
European Union, but our population is only two-thirds the size of theirs. Four
out of five Americans own cars, while less than half the Europeans do. These
statistics are not as unconnected as they may seem. The European Union has a
better mass transportation system than we do, so they don't need to own, and
dodge, the many gas-guzzling cars we need just to get around this great
country of ours. They can transport goods and raw materials more efficiently,
at least partly because they have a smaller area to cover, so the impact of
trucks on their streets and roads is lessened. That means the air they breathe
is better, and there is less noise -- good news for the more densely populated
European Union.
In Kingston, we have four pre-Revolutionary War stone houses on the corner
of an intersection in the stockade district, and it is the oldest such
intersection in the country. In Barcelona, I marveled at a 14th century
entrance to an old section of the city until our guide pointed out that it was
built on Roman foundations which dated back to 1 AD. That historical
perspective, and the wisdom gleaned from many extra centuries of urban living,
led the Spanish people to consider quality-of-life issues as a priority when
they planned for growth. That's how they knew to make the cities, and the
country itself, more comfortable, and more hospitable for their citizens. And
that's why it was so wonderful to spend days walking through the ancient
streets enjoying the food and the scenery. . <snip>
******************
Article for InsideOut Magazine March 2006
Bilbao, Spain, is not a gay travel destination the way Madrid and Barcelona
are. But if you crave great food, architecture, and art when you travel, (and
who doesn't?) Bilbao has all that and at least one "gay friendly"
hotel. Plus, there are enough nightspots to pique your interests, whatever
they may be.
The Barceló Nervion hotel is right in the center of Bilbao. It is a small
3 star hotel, halfway between the best Bilbao has to offer - the Guggenheim
Museum with world class tourism and food on one side, and the bars and clubs
in and around the old city on the other, with plenty of good food there too.
It's about a ten minute walk each way. I walked everywhere, even in the rain,
just to burn off the calories, but there's plenty of public transportation if
you like the way those calories look in the mirror. You'll find a few gay bars
along the Calle Barrencalle, but if you can control your libido for a few
nights, there is so much more to do in Bilbao than cruise.
I came for the food, and toured the old city weekdays at noon for the
Basque version of tapas called pintxos (peenchos). This centuries old section
is a pedestrian Mecca, with narrow streets and no cars allowed. On its edge,
right on the river, is the public market, with three levels of the freshest
fish, vegetables, meat and fruit you could ask for. It made me wish I had a
kitchen in my hotel room. The bridge nearby crosses to what the guide called
the "red light district" as he cautioned us not to go there. I made
a mental note to come back after dark to satisfy my "other" appetite
before seeking out some great food.
Some of the best pintxos were at Victor's on the Plaza Nueva, and at Gatz
and Busterri, both nearby in the labyrinth of cobbled streets. <snip>
*******************
Article for InsideOut magazine July 2005 (see pdfs above)
I just got back from one of the most gay-friendly cities in Europe -
Barcelona. The food, the scenery, the climate - everything was fantastic! But,
if I had to name one thing about the city I liked most, it would be the
people. They are so beautiful! The streets were filled with gorgeous young men
and women to lust after, and they were so open and accepting, it made me
wonder what is wrong with the United States. Our society tolerates, and our
government legislates, bigotry and hatred against lesbians and gays, even
though our country was founded on the principle of equality for all. When it
comes to our marriage laws, some in this "democracy" are more equal
than others.
That is not the case in Spain. Recently, Prime Minister Jose Luis Rodriguez
Zapatero and his Social party introduced a bill giving same-sex couples the
right to marry, and the legislature passed it. The government-backed bill now
goes to the Senate, where it is expected to get final approval in the coming
weeks. When that happens, Spain will become the third European country, after
the Netherlands and Belgium, legalizing gay marriage, with a law that states,
"Matrimony shall have the same requisites and effects regardless of
whether the persons involved are of the same or different sex."
From the United States point of view, that is some pretty radical thinking.
And it's not just here. In Italy, the new Pope went ballistic! He urged
Catholics, who make up nearly 80% of the population of Spain, to ignore the
law, and use civil disobedience, even at the risk of losing their jobs, to
prevent its enforcement. But, apart from the bold headlines in the newspapers,
no one seemed to pay any attention. During my one evening in town I saw gay
and lesbian couples walking along the narrow streets hand-in-hand, or
arm-in-arm, moving easily to the rythms of the Catalan music coming from the
cafes. Much later, it was the universal music from the clubs they moved to,
but always it was with a freedom we can only hope for here.
As open as Barcelona is, there is no defined "gay" area. Small
gay cafés can be found just off the Ramblas, in the medieval section where
the jousts used to take place, called El Born, and just a few minutes walk
from there are the big gay clubs of the Eixample, or Modernist district. In
this case "modern" means from the early 1800s, when the city
expanded to a grid pattern of streets, each block looking more like a doughnut
than a square, with wider, high-visibility intersections, and interior
courtyards. Here is where Barcelona's top architects, including Antoni Gaudi,
designed the most sensuous and beautiful buildings to be seen in front of,
especially on the arm of your lover. And, since the clubs don't get going
until well after midnight, there was plenty of time to stroll around and
admire both. Judging by the crowds doing just that on a Thursday night, this
city never sleeps. . <snip>
********************************
WAMC commentaries on http://www.wamc.org 7
states & SE Canada NPR feed
Macau – Where Food and Hospitality Are Your Best Bets (766 words)
recorded (scheduled) June 13, 2007
It is exhausting and frustrating to look out over Macau and try to describe
it, because I know that by the time you hear this it will have changed. There
have to be more cranes and construction projects on these three islands than
anywhere else in the world. The steady hum of building and industry carries on
three shifts a day, seven days a week. The flashes of the arc welding on the
unfinished towers, soon to become the new skyline, compete with the strobe
lights and acres of neon that identify their already completed neighbors.
Lakes, harbors and lagoons are being filled in – "reclaimed" is
the term used – so much so that the original lighthouse, built in the 1800s,
is far inland. Even the popular nightlife section for the locals, called the
"docks" is now landlocked, as billions of dollars are invested in
new four, five, and even six star hotels being built on newly minted Macau
shorefront. The pace is incredible!
What drives this unbelievable growth? Gambling. Over twenty million people
visited Macau last year. Most came for the casinos, spending nearly a half
billion dollars. Macau now boasts the largest casino in the world (The Sands)
and more casinos than anywhere else in the world. In fact, where Macau was
once known as the Las Vegas of the East, Las Vegas will soon be known as the
Macau of the West. It is that big! But, once you can get beyond all the
garishly lighted casinos, you’ll find that in Macau, the food and
hospitality are your best bets.
The Portuguese colonized the Macau peninsula over 400 years ago, bringing
their kitchen ways along with their genes to create a fabulous blend of
peoples and tastes. Their Iberian sense of family and hospitality are all
reflected in modern Macau, which is the true birthplace of Asian fusion food.
A location on the ancient spice routes guaranteed Macau a thorough mix of
cultures and foods. Curry, coconut, turmeric, and coriander, along with
regional cooking methods and implements, found their way to this outpost on
the South China Sea. Cantonese cooking, with its clean simple emphasis on the
flavor of the food, is widely acknowledged as the best of Chinese cuisine. It
was the Portuguese and the neighboring Cantonese cooking on Mainland China
that had the greatest influence on what is now known as Macanese cooking. So,
while some people came for the gambling, I came for the food, and I was not
disappointed.
Macau is easy to get to by plane, but most people arrive for a few days
visit via hydrofoil ferry from Hong Kong. They get the best overall view of
the three islands and the illuminated fantasy of the skyline from the water. I
flew in with the executive chefs from the American restaurant group, PF Chang
Chinese Bistro. We were there to experience the unique flavors of Macanese
cuisine with an eye towards developing new regional recipes for their 150+ US
restaurants. We had lunches and dinners in the best restaurants, plus we also
had great meals at the Macau Wine Museum, the Macau Institute for Tourism
Studies (which is basically the Culinary School) and the Civil Servants
Retired Association. That one was a surprise. It isn’t really a restaurant,
but the cook there is one of the last who remembers how to prepare some of the
more unusual Macanese dishes, such as her incredible Tamarind Pork, African
Chicken and even Duck Stew. Everyday of our visit the exotic African,
Vietnamese, Chinese and Portuguese ingredients combined to make Macanese
cuisine unforgettable.
The trip wasn’t just about food. Each meal was accompanied by robust
Portuguese wines. Surprisingly, they are cheaper in Macau than in Portugal, or
even here in the US. The most spectacular wine tasting we attended included a
sword wielding sommelier who chopped the top off our champagne bottle and
poured bubbly from the jagged neck. What an event that was! He assured us that
any potentially dangerous glass shards were carried away by the exploding
wine. I had to believe him if I wanted to taste it - and I did!
Language was no problem wherever I went. In Macau all the signs and menus
are in English, Cantonese and Portuguese. Plus, it is a comfortable and
walkable city, and the people are very friendly to tourists. Macau even earned
a World Heritage designation with over twenty historic sites. Forget about the
gambling. The museums, the cathedral, the public gardens, and especially the
food are all reasons to visit Macau. I know I can’t wait to go back.
Article on Bilbao that became a commentary (aired Oct 23rd, 2006 10:35am)
Tapas, By Any Other Name . . .
On a recent visit to Bilbao, Spain, I found out that tapas, by any other
name, still taste great! Where's Bilbao, you ask? Since the 1997 opening of
the Frank Ghery designed Guggenheim Museum, Bilbao is on all the art &
architecture tourism maps, but it is only recently being discovered for its
food. That will change when the new harbor for cruise ships opens in March of
2006. Then Bilbao will be the immediate world's "new" gourmet travel
destination. For now, off season, there are just surfers and a few stray
"foodies" such as myself, in the heart of Basque country, on Spain's
North Atlantic coast, enjoying the best the region has to offer: good surf,
great food and genial company.
Naturally, people here speak Basque, which isn't similar to Spanish, and
has enough x's and z's to be Greek to me. So when I asked at the first tavern
for tapas, they said pintxos (peenchos), literally meaning food on a stick.
Both are bite sized snacks either on little skewers, or with a toothpick stuck
in them. They come in all shapes and flavors, and are usually served on a
crusty slice of bread. Eating them is the social equivalent of a buffet dinner
party. You can have them as appetizers as the locals do, or make a meal of it
while visiting with people around you. Either way, you're enjoying very good
food!
Pintxos can be something as simple as olives with an anchovy filet, a fried
sweet green pepper dipped in salt, or a single, translucent slice of Iberian
ham in a small dinner roll, each with a toothpick holding it together. Some
more complex varieties are a skewered fresh anchovy filet wrapped around
squid, with tomatoes and watercress in an ink sauce, or a puff pastry
"boat" stuffed with crab salad skewered with an upright shrimp
"sail". These beautiful and elaborate creations aren't the
"norm", but when bar-hopping for pintxos I found that the selection
was only limited by the creativity of the cook. One thing for sure, all are
made with the freshest local ingredients.
A typical pintxos crowd moves from bar to bar, so if you stay in one place
long enough you can meet the whole community as the waves of patrons move
through the neighborhood. Eventually I got caught up in the rhythm, nodding to
familiar faces as I ate and drank my way around the old section of the city.
The dining is so casual that one helps oneself to the lavish spread along the
bar, motioning for a glass of wine or beer to wash them down. A plate is a
rarity, but napkins abound, and the custom is to drop them on the floor when
you're done. The best way to settle up is by counting the toothpicks. It's all
done on the honor system, holding up fingers if language is a problem. When it
comes to food, language is never a problem for me! . <snip>
********************
Hope Farm Press Publisher of New York Regional History
252 Main Street Saugerties NY 12477 845-246-3522
To return to the Table of Contents.
His Blog:
http://www.bloglines.com/blog/rfrisbie
