Viola Buitoni

Oct 28, 2023 | eatdrinkthink.substack.com | Viola Buitoni |Bruce Cole |Edible SF

Hello! BAY LEAVES Text within this block will maintain its original spacing when published I watched Mommy Cook Though I cooked With Grandmother With Grandmother I learned To pluck chickens Peel carrots Turn chittlins inside out Scrub pig feet With Mommy I watched leftovers for stew Or vegetable soup Great northern beans Mixed collards turnips and mustard greens Garlic cloves Bay Leaves Very beautifully green Stiff so fresh With just a pinch of salt Not everything together All the time but...

Oct 2, 2023 | everout.com | Viola Buitoni |Audrey Vann |Janey Wong |Julianne Bell

Best Things To Do SIFF DocFest, Forever Reign, and More Top Picks | Like 0 Seattle will give Megan Rapinoe a send-off to remember at Forever Reign. Wake up babe, new event picks for the week have dropped, from Forever Reign: A Celebration of Megan Rapinoe to The Postal Service & Death Cab For Cutie: Give Up & Transatlanticism 20th Anniversary and from SIFF DocFest to the Earshot Jazz Festival.

Sep 29, 2023 | everout.com | Viola Buitoni |Nik Sharma |Audrey Vann |Jamie Reed

EverOut The Stranger Portland Mercury Savage Love Hump Bold Type Tickets Log In Don't miss out! Let EverOut remind you about your favorite events. Sign up or log in now.

Sep 27, 2023 | thestranger.com | Viola Buitoni

WEDNESDAY 9/27   Suzhou River (FILM) If you have never seen Lou Ye’s Suzhou River, now is the time. It has so much going on in it. Indeed, it's a bit dizzying, despite its noirish story being, in essence, straightforward. And you never leave this film without sensing that its plot is hiding something greater, something you can't see or missed. But one wonders if this sense is drawn from the film's time and place: China at the beginning of the present century.

Sep 18, 2023 | appetitomagazine.com | Viola Buitoni

Eggplant, capers, and mint are a felicitous yet ubiquitous flavor combination whose parentage is impossible to attribute. I can't consciously call this recipe mine, but I can call it accessible and joyful. I like to use Japanese eggplants because they're virtually seedless and can be cut in just-the-right-size wheels, but feel free to use other kinds and slice them into manageable-size bites. Our Editor-in-Chief reminisces about his Italian adventure 20 years later.