{"id":311,"date":"2021-02-10T15:49:44","date_gmt":"2021-02-10T19:49:44","guid":{"rendered":"https:\/\/michaeleweissmanwrites.com\/?page_id=311"},"modified":"2025-12-17T14:41:45","modified_gmt":"2025-12-17T19:41:45","slug":"articles-new","status":"publish","type":"page","link":"https:\/\/michaeleweissmanwrites.com\/index.php\/articles-new\/","title":{"rendered":"Michaele’s Articles"},"content":{"rendered":"\n
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Coffee Lover, Coffee Snob<\/strong><\/a><\/h3>\n\n\n\n

Published by Modo di Bere<\/h3>\n\n\n\n

\u201cWhen reporting this article, I shared a theory I dreamed up with Peter: that coffee snobbery has two faces, one admirable and one less so. There\u2019s the ability to physically discern quality. Some may call that snobby, but I think discernment is a good thing, open to all. The other side, I suggest, is sociological: snooty opinions about a person\u2019s ability and right to pass judgment based on his or her economic status, education or geographic locale.\u201d<\/p>\n<\/div>

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The Memoir That Found Me: Michaele Weissman on Food, Marriage, and Identity<\/strong><\/a><\/h3>\n\n\n\n

Published by LitHub<\/h3>\n\n\n\n

\u201cLetting go of my sense of literary insufficiency, led to discoveries related to structure and storytelling.\u201d<\/p>\n<\/div><\/div>\n\n\n\n

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Rye Bread Is My Secret to a Happy Marriage<\/strong><\/a><\/h3>\n\n\n\n

Published by The Nosher<\/h3>\n\n\n\n

\u201cWhat started as a gulf separating John and me\u2014the rye bread we favored, the traditions we inherited\u2014wound up binding us even more closely together. This discovery radiated in all sorts of directions, deepening my sense of kinship with my husband and also deepening my understanding of where I come from.\u201d<\/p>\n<\/div>

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How Francis Lam, son of immigrants,
became The Voice of America\u2019s Food Culture\u00a0<\/strong><\/a><\/h3>\n\n\n\n

\u201cAs a young man in Hong Kong, Francis Lam\u2019s beloved grandfather was hard-pressed to support and feed the children he\u2019d left back on the mainland. When his circumstances changed, Lam says, he devoted his life to food: eating it and sharing it with his loved ones.\u201d<\/p>\n<\/div><\/div>\n\n\n\n

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Footloose in Manhattan (In Sneakers)<\/strong><\/a><\/h3>\n\n\n\n

From the Archives of The New York Times<\/h3>\n\n\n\n

One of Michaele\u2019s first published articles.<\/p>\n\n\n\n

\u201cThere are rewards for renouncing glamour. I see sights on my flatfooted trek from West 84th Street through Central Park, down Fifth Avenue and over to Broadway and 40th that are seen only by walkers. Last year I was busy and forgot to look at fall; this year there is no such danger.\u201d<\/p>\n<\/div>

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Soul\u00a0\u00a0Searcher: Michael Twitty is finding himself through the roots<\/strong> of African and\u00a0\u00a0Southern Cuisines<\/strong><\/a><\/h3>\n\n\n\n

On Friday, Jan. 22, as Snowzilla bore down on the nation\u2019s capital, peripatetic culinary scholar Michael Twitty was in South Carolina to tape a video, and he found himself in a jam.<\/p>\n<\/div><\/div>\n\n\n\n

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Former La Marzocco CEO wants to bring modernity to Italian coffee<\/strong><\/a><\/h3>\n\n\n\n

\u201cLike inked art on a barista\u2019s forearm, high-end cafes are showing up everywhere. On both coasts and in the middle, over the past two decades Americans have embraced better brew, turning what was once a tiny niche into a mighty market.\u201d<\/p>\n<\/div>

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At 40, La Cuisine is the area\u2019s oldest independent kitchen store<\/strong><\/a><\/h3>\n\n\n\n

Nancy Purves Pollard discovered her life\u2019s work in a kitchen disaster.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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A Coffee Connoisseur on a Mission: Buy High and Sell High<\/strong><\/a><\/h3>\n\n\n\n

GRANADA, Nicaragua \u2014 Geoff Watts turned up recently at the ceremony capping Nicaragua\u2019s 2006 Cup of Excellence coffee competition in the steamy 500-year-old Convent of San Francisco here.<\/p>\n<\/div>

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The New Entrepreneurs<\/strong><\/a><\/h3>\n\n\n\n

It all started because Nick Cho\u2019s wife, Suzy, wanted a really good cup of coffee.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Luca Trabocchi: A 10-year-old with a passion for cooking, and parents who foster it<\/strong><\/a><\/h3>\n\n\n\n

It\u2019s 8 p.m. on a recent Wednesday in the busy kitchen at Fiola<\/a> restaurant downtown. A 101<\/sup> \/ 2<\/sub>-year-old boy with blue eyes, large hands and a dimple in his chin skillfully swirls dollops of porcini crema onto shiny porcelain plates.<\/p>\n<\/div>

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Regional Rye Breads<\/strong><\/a><\/h3>\n\n\n\n

Rye bread is not and never was a single something. Regional variations have always abounded, across Scandinavia, Eastern Europe, and Russia\u2014places where rye grows more easily than wheat.<\/p>\n<\/div><\/div>\n\n\n\n

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Living Light<\/strong><\/a><\/h3>\n\n\n\n

A Bethesda photographer and glass artist creates the minimalist \u2018tree house\u2019 of her dreams.<\/p>\n<\/div>

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A Moveable Feast<\/strong><\/a><\/h3>\n\n\n\n

LizBeth Neumark is sitting at a makeshift table in a temporary staging kitchen at the landmark New York Public Library on Fifth Avenue.<\/p>\n<\/div><\/div>\n\n\n\n

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NICHE MARKETS; For the Coffee Palate Too Refined for a Certain Large Chain<\/strong><\/a><\/h3>\n\n\n\n

You may think these entrepreneurs are crazy when they talk about selling coffee beans for 40 bucks a pound.<\/p>\n<\/div>

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Roasting Raises the Coffee Bar<\/strong><\/a><\/h3>\n\n\n\n

It\u2019s hot, and I\u2019m weary. I want coffee, but not hot coffee.<\/p>\n<\/div><\/div>\n\n\n\n

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Desktop Dining<\/strong><\/a><\/h3>\n\n\n\n

You probably eat lunch at your desk.<\/p>\n<\/div>

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On Ramadan\u2019s Sweet Side<\/strong><\/a><\/h3>\n\n\n\n

As a little girl in Cairo, Aida Mady helped her mother bake cookies for Eid al-Fitr, the feast celebrating the end of Ramadan.<\/p>\n<\/div><\/div>\n\n\n\n

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Guys and Dals<\/strong><\/a><\/h3>\n\n\n\n

They call themselves Nala Paka after the mythological tale of an Indian king who was famed for his cooking.<\/p>\n<\/div>

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Something\u2019s Brewing in Office Coffee<\/strong><\/a><\/h3>\n\n\n\n

Doug Cohen\u2019s boss at the University of Maryland\u2019s Institute for Research in Electronics and Applied Physics calls him \u201cour ayatollah of coffee.\u201d<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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For YWCA, A Chocolate Chip Cookie Revival<\/strong><\/a><\/h3>\n\n\n\n

When the National Capital Area YWCA ceased baking its famed chocolate chip cookie in 1981, the dismay of some cookie loyalists rivaled the response of baseball fans when the Washington Senators left town a few years earlier.<\/p>\n<\/div>

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The Reciprocity Rap<\/strong><\/a><\/h3>\n\n\n\n

Ask someone who enjoys cooking and entertaining how often their guests reciprocate, and the response is usually a startled laugh that suggests you\u2019re on to something.<\/p>\n<\/div><\/div>\n\n\n\n

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Is Direct Trade Fair<\/strong><\/a><\/h3>\n\n\n\n

\u201cIn April of 2008, journalist Michaele Weissman released her groundbreaking book God in a Cup: the Obsessive Quest for the Perfect Coffee. Now, in a three part series on Sprudge, Weissman revisits specialty coffee\u2019s effort to alter the relationship between coffee growers and buyers by introducing innovative, relationship-based sales practices known collectively as \u2018Direct Trade.'\u201d<\/p>\n<\/div>

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Show Me the Money: Direct Trade Volume 3<\/strong><\/a><\/h3>\n\n\n\n

\u201cDoes the Direct Trade sales model produce the kind of tangible results Daday calls for? Does it put more money in the pockets of farmers and improve the quality of life in their communities? Looking for concrete answers to these elusive questions, Michaele Weissman follows the money trail in this final installment of her landmark three-part series on Direct Trade in 2017.\u201d<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Coffee Lover, Coffee Snob Published by Modo di Bere \u201cWhen reporting this article, I shared a theory I dreamed up with Peter: that coffee snobbery has two faces, one admirable and one less so. There\u2019s the ability to physically discern quality. Some may call that …<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-full.php","meta":{"footnotes":""},"class_list":["post-311","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/pages\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":9,"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/pages\/311\/revisions"}],"predecessor-version":[{"id":953,"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/pages\/311\/revisions\/953"}],"wp:attachment":[{"href":"https:\/\/michaeleweissmanwrites.com\/index.php\/wp-json\/wp\/v2\/media?parent=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}