All Five Senses

05/14/2026

06/29/2025

06/24/2025

Call your reps today! If you can’t call then email them with this quick link! Don’t sell public lands. It’s the only decency we have left.

The Senate is proposing to sell off over 250 million acres of public lands in the United States. Contact your Senator today asking them to keep public lands and public hands!

https://www.conservationlands.org/stop_the_sell_off

The Senate is proposing to sell off over 250 million acres of public lands in the United States. Contact your Senator today asking them to keep public lands and public hands!

04/01/2025

Meet Swoon—an artist who turned the streets of New York into a living galley renovating spaces with renegade art and true stylistic vision. Born Caledonia Curry, she started as a young woman quietly wheatpasting hand-cut portraits onto city walls. No signature, no spotlight—just powerful images of real people: neighbors, family, strangers, often women, often overlooked.

What started as late-night art missions turned into a global movement. Swoon became one of the first women to gain widespread recognition in the male-dominated world of street art, and soon her work made it into places like MoMA, the Tate Modern, and the Brooklyn Museum. Her 2014 show, Submerged Motherlands, transformed the museum’s rotunda into a dreamscape of paper trees, floating boats, and a world pulled from memory and myth—a landmark moment that blurred the line between street and fine art.

Her vision has never been confined to gallery walls. She launched Swimming Cities, a fleet of floating sculptural rafts that drifted down rivers like living installations, part sculpture, part adventure. After the earthquake in Haiti, she co-founded Konbit Shelter, building sustainable homes and proving that art could do more than inspire—it could rebuild. Through the Heliotrope Foundation, she continues using creativity to address social crises, turning imagination into action.

Her work—whether a linocut on a wall or a cathedral-like installation—always circles back to people. Their stories. Their resilience. Their right to be seen. Major retrospectives like The Canyon: 1999–2017 and Seven Contemplations trace her evolution from anonymous street artist to global voice, yet her art still carries the intimacy of its early days.

Swoon reminds women that their creativity is powerful, their voices are necessary, and their presence is non-negotiable. She makes art that disrupts, heals, and remembers—and invites others to do the same.

02/15/2024

My love language in 5 pictures.
This dough is made with roasted red bell peppers because food coloring is gross.
The filling is burrata, Parmesan and egg yolk.
The result is deeply flavorful. I served them with a simple clarified butter glaze.
Pasta is love.
If I ever made you pasta, I love you.

09/22/2023

September baking from the road.
I was on one boat but the countries changed rapidly.
A captain once told me: “who cares where you are going all that changes for you is the view.”
It’s true, time off board is limited and unpredictable. So I throw myself into the thrill of creating, and with the right view some day dreaming.
The more internationally diverse the guests and crew are the more creative I can be at all hours of the day.
So here is a bit of casual fun:
Pretzel rolls, black cocoa brownies, mini French style pizzette, homemade bagels waiting for homemade gravlax, cinnamon rolls and raspberry muffins, heirloom tomato tart, lemon gingerbread and bourbon cream trifle, a dinner bread basket with three different homemade breads, sourdough brioche slider buns and a crispy style pepperoni pizza.

Which one would you start with first? Baking my own breads let’s me control more in terms of portion size, texture and ultimately overall meal balance.

It’s exhausting to bake 9-10 different doughs, 4-5 different pastries and 2-4 different formal desserts in a day. It’s exhausting and I love it. The extra work becomes a weird addiction and I’m here for it.

Cheers from the road.

09/15/2023

Global good food fans! Please meet she is the outstanding Sous chef bar! She is also a current student from my culinary alma mater, here in
Together we made last night and will make tonight a fun, flavorful pairing for the incredible cocktails from the master
It is an honor to work alongside people who have the passion and curiosity for the world. Her journey has taken her from to and as a trilingual polyglot I can’t wait to see where her food journey takes her next!
and food lovers everywhere should give her a follow as her star is rising!

09/10/2023

Cooking takes you places. Sometimes this life feels like whiplash and sometimes groundhogs day.

If I consider my summer season start Memorial Day, I went from the Exumas ➡️Nassau➡️Palm beach➡️Miami➡️NYC➡️Milos➡️Athens➡️Kefalonia➡️London➡️Ghent➡️London➡️Bruges➡️Todi➡️Lucca➡️Cornwall➡️London➡️Amstedam and in 2 days I’ll be in Paris

Where I hope to see many of you at my PopUp and then who will I see in Rome? Who’s doing the Caribbean season?

This life has its pros and cons but the biggest pro is getting to meet up with fascinating people who are generous with their time and local interests. I look forward to seeing you all again somewhere in the world sooner than we can predict it!

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08/01/2023

Let’s go to the garden
This is the advantage of land, especially this land.

Insta limits me to 10 pics at a time but I’ll show you more later.

Being on land is a mixed bag for me. At sea, my senses all get clean. There is no pollution, no news, no false idols, no ‘the sky is falling’ and I can forget about those things. I can also forget about things like forests, meadows, wild olive groves and lovely cultivated gardens that inform my menus.
I’m going to get the wood oven started now and will indulge in the pros of land life for a bit. Still no TV. It’s the best.
See you soon.

07/28/2023

This is really a food post.
While my normal eyes see what you see, my food eyes see completely different moments.
Sometimes the experience is so visceral I can taste something specific and not present. Travel is challenging in that way. I’m looking at something tangible but sometimes someplace else completely.
What do I mean?

I see nori, marjoram and pine ground into a rub for rabbit confit served with gin & celery root crisps

I see charred leeks and roast parsnips spears with labne, grilled mandarins, nasturtium leaves, bee pollen, and Urfa pepper dust

I see smoked cubanelle cream with rough crunchy miche croutons, boquerones, champagne and lemon balm

I see surf and turf tartar with petals of beef, duck, halibut scallop and wild purées of u filtered olive oil, preserves lemon, amaro, finger lime, shiso and kinome leaves for structure

I see simple melon salad of cantaloupe, rosemary, fig leaf oil and applewood smoked salt

I see maltagliati with Sicilian semi sun dried dattini, celery leaves, duck confit and smoked cherries

I see nectarine sorbet with bits of crunchy amaretti and an iced cold glass of grappa invecchiata

I see a charred lemon, mint. Arugula sauce over homemade zucchini noodles with crisped guanciale and paper thin sliced chilies

4 countries from the last 4 weeks as seen through my food eyes.

I’d love to learn what you see and what you would be happiest eating in these places! Let me know below.

07/21/2023

It’s here! The latest edition of is here and features 7 (!!!) pages of my gadget tech tips and experience with AI in the galley!
Did I miss anything? I’d love to hear your thoughts on the future of AI in and !

My take away is that now more than ever using tech tools frees up time to connect on a human level. For me this is exactly the point! When we find new ways to make work easier, we can connect as humans more authentically.
Not sure what I mean? Read all about it right here!
Link in bio!

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07/18/2023

A few summer favorites from the road.

Crunchy, clean, raw vegetables make eating during hot weather a true pleasure.

This time of year, l love planning dishes not around a star protein, but around seasonal vegetables. Proteins then become garnish and fresh local seafood works great with minimal preparation.

Plus vegetables are always eye candy!

Show me your summer styled vegetables!