Author Archives for Thomas Beckett

Love ‘em to tatters


Earlier this week I looked up my standby recipe for hummus in The New York Times International Cook Book. I’ve had it around for years and consult with it irregularly. But when it comes to hummus, that’s the recipe I love. You can tell by the way the page looks.
Some folks treat their cookbooks the […]

Thomas Beckett

Thomas grew up in the meat-and-potatoes era of the 60s and 70s. It wasn’t until college that his culinary heritage suddenly found expression, when one morning he woke up craving fried eggs with grits. Since that time he has cultivated a love of cooking and food, albeit strictly at the amateur level. Thomas communes with his fellow Southerners through their foodstuffs and their cookbooks. In real life he is an attorney with a solo practice in the mountains of North Carolina, advising small businesses, farmers and nonprofits. He serves on the boards of directors of the Appalachian Sustainable Agriculture Project and the local Slow Food convivium.