This wisdom comes from Jedd, one of the best people I know. His connection to family is palpable, and I am honored that he passed his mother's advice onto us.

This wisdom comes from Beth, a woman from my home state of Ohio who really knows her food!

This week’s wisdom is from Drew who writes, "I was born and raised in the U.S. Virgin Islands, a place where people cooked everything and every meal.”

This piece comes from Dan "The Ice Cream Man" McDaniel, a self-titled "Resident Chocoholic" who refers to me as "Gina Gelato" (very accurate). You can see why we get along.

This piece of advice was given as part of a community potluck for a class I taught called The Power of Food. I'm not 100% sure, but judging by the original handwriting, I'm guessing it was contributed by Michelle Jones, founder of Wayfinding Academy.

This piece of advice was given as part of a community potluck for a class I taught called The Power of Food. If you, the author, are reading this—thank you for contributing!

This tip comes from Molly, a dear member of the Heirloom Food community whom I had the pleasure of meeting on a cross-country road trip in 2017.

A young girl named Mea stopped by one of my past art shows and dropped this wisdom bomb. She was awesome.

For the 4th of July, this apt wisdom comes from Dan, a farmer, baker, and brewer in the Adirondacks.

This piece was collected during a potluck that was part of a Lab I taught at Wayfinding Academy called The Power of Food.

Whether you’re traveling or staying put this Christmas season, consider embracing this rice pudding as part of your own holiday tradition.

Selma Jensen picks me up from the train station in a white two-door Fiat. She's just come from the apartment she shares with roommates in the city of Copenhagen, Denmark. Her blond hair blows in the wind, and her lacy black shirt reveals a couple of tattoos. At 28 years old, Jensen is a skilled farmer with a degree in agriculture. But she's pursuing a concept they didn't teach in school.

Most seafood caught off Denmark’s coasts is enjoyed by almost anyone but Danes. Here’s how we can turn it around.

There’s no taste like home. It’s not just the flavor. It’s everything else that surrounds a food you eat upon return to a place you call ‘home’: the helping hands in the kitchen, the familiar cooking equipment, the folks sitting around the table…

When I arrived back in Denmark after a month away in the USA, I could only describe my kitchen in one word: cold. It had gone unused for weeks; the fridge, the pantry, and the endless stream of dishes, had dwindled to nothing…

It’s no secret that Denmark excels at baked goods. But if you’re not a native, getting started may be confusing. I’ll share what I’ve learned, so you can whip up your first batch of Danish treats.

“Our Abuela was one of the biggest role models for both me and my brother. She was the matriarch of our family, bringing everyone, including our father, from her native Cuba back in the 1960's…”

The apple is the old, average standby that has been accompanying everyday lunch packets and institutional cafeteria meals since the beginning of time. But perhaps a closer look at their history and vast variety of flavor can spark a new flame.

In honor of my first return to the States after 1.5 years of living in Denmark, I thought I’d share this—the first story I ever wrote for Heirloom Food Project. In those beginning times, this project was specifically aiming to inspire U.S. cooks to participate and take pride in our food culture. Since then, I have realized that many of us living in industrialized nations beyond the U.S. could use this inspiration, too. Enjoy :)

Waffles? Whipped cream? Jam? …Guf?! Here’s a breakdown of the options so you can order your next frosty treat with ease.

There’s no use getting into an argument with a Dane over which country grows the best strawberries. (It’s obviously Denmark.) I’m here to highlight why there may be truth to their claim – and if that’s not enough – why it’s worth hopping aboard the pride-wagon anyway.

Four years ago, I started Heirloom Food Project because I wanted people to feel immense pride for the foods of their culture. When people take pride in what’s growing around them, they protect it, they celebrate it, they derive great joy from eating it. It binds them to their neighbors. It connects them to their land. It offers them identity.

When I began taking commissions for illustrated recipes, I didn’t realize how deep and soulful the process would be. As I read through the personal stories attached to each recipe, it’s as if I can feel my heart actually warming. Treasured family recipes are a window into your dynamics, celebrations, and what you hold dear. What a privilege to be able to peer in.

Last spring when I was fresh off the plane from Oregon my friends still living there were sharing photos, gushing over the season’s beauty. I wailed, “Spring will never be that good in Denmark!” But then May arrived, and with it came flowers in vibrant pinks, purples, and yellows. Blossoms of all shapes and colors burst forth, and the grass grew thick and lush. I could not imagine a place with a more beautiful spring. Can you?