Cathy Barrow
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Writing

I am privileged to write for the most talented editors, and to see my work appearing in beautiful print and online venues. My writing is primarily focused on food, but when travel and food intersect, I write about that, too.

Canning class: We teach you to preserve it now, enjoy it later. The first lesson: Artichokes.
Dumpling party marks Korean New Year with hundreds of mandu and dozens of eaters
In Season: Quince
In Season: Chili Peppers
Putting Up Tomato Preserves
Spike Gjerde and his Woodberry Kitchen team taking canning to new heights
Homemade Pickles Require Just Three Ingredients
Decoding Strawberry Jam
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Cathy Barrow in Print:

Bagels, schmears, and a nice piece of fish

Buy the Book:

Amazon | Barnes & Noble |
Bookshop.org | IndieBound | International


When Pies Fly

Buy the Book:

Amazon | Barnes & Noble |
iBooks | IndieBound


James Beard

Buy the Book:

Amazon | Barnes & Noble
iBooks | IndieBound


Buy the Book:

Amazon | Barnes & Noble
iTunes | Indiebound


You may also like:

A New Grown Up Look
The Farm 2009
greens ‘n’ eggs. or, have you seen my car key?
Spike Gjerde and his Woodberry Kitchen team taking canning to new heights
charcutepalooza partners with food52

© 2022 Cathy Barrow. All Rights Reserved.