FOODBYTES

Jennifer Litz (that’s me) is an Irish-Sicilian-Mexican food and spirits writer, which means she (I) likes whisky, wine and tequila.

She (I) also likes Mediterranean food, like baked or fried kibbeh, or creamy baba ghanouj (not the gelatinous kind), or that Italian dish the ladies of the night used to whip up between customers–come si dice?--ah, puttanesca. And Ferran Adria. And dissecting sushi. And eating aerosol whipped cream that she’s sprayed in a circle around the fleshy part of her thumb. She likes to write about all of these things for different magazines, interjecting the humor she sees in everything with facts. She likes facts.

Don’t tell Jennifer (me again) that your foodie friend/food warrior father/Europhile thinks that nobody can make beer like the Europeans. Nobody can make beer like the Americans these days. We take the best of Belgium and Germany and get innovative with it, so there’s nothing better than a Stone Double Bastard IPA, or a Brugge Tripel de Ripple, or a Rock Bottom Milk Stout or Cezanne. Except for maybe Weinstephaner. Or Leffe. Or Chimay.