Catherine M. Allchin
Freelance writer based in Seattle. Food, Travel, Science
Spiced With Wood
The Seattle Times
THERE'S NOTHING like the taste of food that's been cooked over wood. The smoky flavor takes us back to the campfires of our childhood summers, to bonfires on the beach, to charred meals gratefully devoured after long, hot hikes in the woods. It satisfies our primal senses.
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