"World Trade Center (Portland)" by donpdonp is licensed under CC BY-NC-SA 2.0
It has been quite a year! Let’s take a look.
January: I rode into 2019 as a new mom and returned to full-time teaching.
Summer: Next City and Urban Land articles got me back into publishing my work, and I loved it. The editors (one I knew and the other I worked with for the first time) were great.
October: My son toddled – full throttle – into his first birthday.
Mid-December saw me madly grading more than 90 final papers and presentations. I submitted final grades on Monday! Phew!
Now here I am, watching the last days of December winking along my calendar into 2020. I look forward to closing the year with the lights of Hanukkah and D.C. As family members from four states and the District converge, we plan to hit both Zoolights and the light maze at Nationals Park, not to mention watch light sabers flash through Star Wars: The Rise of Skywalker.
Best wishes to you and yours this holiday season!
The table is set for an online chat about food and maybe even my own recipes and writing on Wednesday, April 9. Pictured here are Karaite-style matzah and a green take on maror.
I’m pleased to announce that on Wednesday, April 9, I’ll be a guest on the Free Range on Food chat with The Washington Post. This weekly online Q & A features WaPo food editors and staff writers, as well as the occasional freelancer like myself. An article I wrote about Passover will appear in the newspaper that same day. Readers can tune into the chat from noon to about 1 to ask about food, drink, and maybe even my piece.
Here’s the site to bookmark: http://live.washingtonpost.com/free-range-4-9-2014.html. And here’s what you’ll see when you go there before the chat:
Joe Yonan is editor of the Food section; joining us today are deputy editor Bonnie Benwick, staff writer Tim Carman, Spirits columnist Carrie Allan, Smoke Signals columnist Jim Shahin and Beer columnist Greg Kitsock. Guests: Washington Baker Teeny Lamothe, author of “Teeny’s Tour of Pie: A Cookbook”; freelance writer Rhea Yablon Kennedy. [<—Yep, that’s me right there, just a few phrases removed from the editors of the Food section]
Check out past Free Range sessions if you’re curious about what they look like. See you there Wednesday at noon!