Writing

Dune Brothers: Traceable Local Seafood

Culinary school roommates Jason Hegedus and Nicholas “Nick” Gillespie are chefs and owners of the newly opened Dune Brothers Seafood in Providence. Natives of Rhode Island and Massachusetts, respectively, Jason and Nick hatched the idea for their business over a couple of fried smelts and beers while living in Portland, Oregon. The pair was nostalgic for the seafood shacks of their childhoods…

Read More
Francesca Gallo
The Second-Tallest Mountain in the Alps

Air that smells of ancient pine trees, fresh snowmelt, and rocky earth. Supple wooden fences and sturdy stone walls, built from flat slices of mountain rock – called piodi, meaning “loose.” The cracked, paved sidewalk winding down the hill, scattered with dark brown baita houses, their small windows and green shutters...

Read More
Francesca Gallo
Blueberry Picking at Rocky Point Farm

One of my favorite books to read with my parents when I was little was Robert McCloskey’s Blueberries for Sal. The book’s blue ink drawings and endearing narration inspired dreams of losing myself in brambles of wild blueberries, spending evenings making jam with my mother, and perhaps...

Read More
Francesca Gallo
Rebelle Artisan Bagels

Milena Pagan is a chemical engineer with a vision for a new business in Providence: Rebelle Artisan Bagels. A Rhode Island resident since 2013, Milena never had formal training as a baker, though in early high school her love for cooking led her to consider culinary school. Under pressure to “study a ‘career,’” however, Milena left...

Read More
Francesca Gallo
A New Epoch? Agency, Individualism, Wilderness, and the Theory of the Anthropocene

While humans have undoubtedly helped to cause global atmospheric and biological change, I question to what degree the prefix “anthro” generalizes human agency from individuals to the collective. I then examine how the western world’s historical conception of wilderness preservation and conservation has helped to shape the modern environmental movement, and the role that capitalism has played therein. Finally, I discuss how the resulting mainstream understanding of humans’ relationship with wilderness emerges as paradoxical, further complicating the term and theory of the Anthropocene. Humans have engaged...

Read More
Francesca Gallo
Mexican Squash Stew Recipe

It may no longer be winter, but it is still chilly outside! And any cold weather is stew weather. This is a wonderful one-pot vegetarian recipe with just a little prep work. The whole process goes from raw ingredients to cooked stew in about an hour and in just a few steps...

Read More
Francesca Gallo
Gallo Family Recipes

My mom’s sauce, Ann’s Sauce, is how I christen a new kitchen stove. The inevitable splatters of sweet red seep into the stovetop, down through the oven, and into the floor. My kitchen floor. The first shopping list is always the same: two medium onions, two cans of San Marzano puréed tomatoes, a bottle of olive oil, a head of garlic...

Read More
Francesca Gallo
Bialetti

There is no espresso pot like the original Bialetti Moka Express pot. Made in Italy, a Bialetti is identifiable by the smartly dressed triangle man painted on the side, wearing a painter’s moustache, bowtie, and double-peaked hat, pointing to the sky with his arm extended above his head. Each size of pot, ranging from single to six espresso shot capacity, is an enlarged clone of the smaller, such that side by side the collection looks like a cartoon family as a six-year-old would conceive of it. An espresso pot consists of three parts: the boiler base that you fill with water up to the safety valve (there to relieve pressure in case a poorly maintained pot malfunctions)...

Read More
Francesca Gallo