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Jacqueline Raposo
Jacqueline Raposo
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Jacqueline Raposo
Jacqueline Raposo
About
About
Press + Speaking
Contact
Services
Stories
Porfolio
Subjects
Podcasts
Book
Community
On Being Ill
Disabled Food
Marching With Me
Daily Thoreau
Shop
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Recent Articles

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Everything You Need to Know About How To Become a Beekeeper at Home!
Feature Articles, B2C Jacqueline Raposo 2/10/21 Feature Articles, B2C Jacqueline Raposo 2/10/21

Everything You Need to Know About How To Become a Beekeeper at Home!

Some assume beekeeping is an easy hobby—after all, bees can make honey without our help. But it’s not. So if you're curious about making your daydream a reality, consider this article about what you need to be a beekeeper your jumping-off point.

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How to Taste (and Fall in Love With) Raw Honey
Feature Articles, Food & Cooking, B2C Jacqueline Raposo 2/10/21 Feature Articles, Food & Cooking, B2C Jacqueline Raposo 2/10/21

How to Taste (and Fall in Love With) Raw Honey

What goes into tasting and getting the most out of raw honey? Here’s what you need to know about tasting and enjoying raw honey. And how you can set up a delicious honey tasting party!

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How Do Bees Make Honey? Here’s Everything You Need to Know!
Feature Articles, Food & Cooking, B2C Jacqueline Raposo 2/10/21 Feature Articles, Food & Cooking, B2C Jacqueline Raposo 2/10/21

How Do Bees Make Honey? Here’s Everything You Need to Know!

How do bees make honey? If you want to know about honey, you have to know about bees. Here’s a detailed look at life inside the hive.

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How Does a Restaurant Last 35 Years?
Feature Articles, Hospitality, B2C Jacqueline Raposo 3/6/15 Feature Articles, Hospitality, B2C Jacqueline Raposo 3/6/15

How Does a Restaurant Last 35 Years?

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Chefs Dish on Kitchen Diversity
Marginalized Voices, Feminism, Feature Articles, Hospitality Jacqueline Raposo 3/4/14 Marginalized Voices, Feminism, Feature Articles, Hospitality Jacqueline Raposo 3/4/14

Chefs Dish on Kitchen Diversity

Food and food media don’t offer level playing fields to all chefs. I share major lessons caught from a Mother Jones event of where four prominent New York chefs share their experiences.

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View fullsize Selma Miriam (left) of @bloodrootrestaurant Feminist Restaurant and Bookstore—one of the last remaining 70s collectives—passed away yesterday. I am so, so thankful that after years of dining there, @shondaland and @platemagazine paid me t
View fullsize “What a piece of wonder a river is.” (Thoreau, Sept 5, 1838) I’m ending an introspective year much where I started—alongside this morphing metaphor that reminds me answers, action, joy, overwhelm, congregation, stillness or aw
View fullsize I got the keys to my Vermont burrow 1 year ago today. And what a year it has been, no? “Make haste slowly now.*” xoxo

🎄

*Louisa May Alcott’s journals. I forget the date. Sometime in her childhood.

🎄

Photos:

1: The view of my
View fullsize I feel enormous gratitude to the countless people who protested, fought and died for our right to vote, get an education, access healthcare, have financially independence and more. I mailed dozens of hand-written letters to young voters in NC and Ohi
View fullsize Learned on PEI that “I’m so glad to live in a world where there are Octobers” was not in the first draft of Anne of Green Gables. (See slide 2 for the book’s manuscript version.) Surreal October, huh. Thank dog we get to edit
View fullsize Finally meandering the red stone island that birthed the story that’s like comfort food to me. “It just makes me feel glad to be alive—it’s such an interesting world.” 

Will always be thankful for this trip.

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