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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
Folder: About
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Folder: Stories
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In Memoriam: My Nana's Words
As Told To Jacqueline, Interviews 4/13/19 As Told To Jacqueline, Interviews 4/13/19

In Memoriam: My Nana's Words

"You give from what you have. And you give with your love."

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Private Chef Confessions
As Told To Jacqueline, Interviews 11/12/18 As Told To Jacqueline, Interviews 11/12/18

Private Chef Confessions

Spilling old secrets. Just for fun.

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The Artist in the Art
As Told To Jacqueline, Interviews 8/3/17 As Told To Jacqueline, Interviews 8/3/17

The Artist in the Art

I observe variety performer Lindsay Benner from creation through grief.

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After Amnesia, A New Beginning.
As Told To Jacqueline, Interviews 6/16/17 As Told To Jacqueline, Interviews 6/16/17

After Amnesia, A New Beginning.

Music brought her memories back. Now DJ Cherish the Luv brings music and healing to all.

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Portraits and Plates by Scott Conant
As Told To Jacqueline, Interviews 4/25/17 As Told To Jacqueline, Interviews 4/25/17

Portraits and Plates by Scott Conant

Celebrating the opening of Fusco with a walk down memory lane to Scott's cooking origin story.

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Chef Miro Uskokovic: Coming Out With Crohn's
As Told To Jacqueline, Interviews, Life & Lifestyle 12/21/16 As Told To Jacqueline, Interviews, Life & Lifestyle 12/21/16

Chef Miro Uskokovic: Coming Out With Crohn's

"You get diagnosed with this disease, and the enemy is what you do!"

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Paowalla: The Return of Chef Floyd Cardoz
As Told To Jacqueline, Interviews 2/3/16 As Told To Jacqueline, Interviews 2/3/16

Paowalla: The Return of Chef Floyd Cardoz

He's signed a space. Get ready, New York.

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Heaven on Seven: "It Was A Joint"
As Told To Jacqueline, Interviews, Serious Eats 5/26/15 As Told To Jacqueline, Interviews, Serious Eats 5/26/15

Heaven on Seven: "It Was A Joint"

It takes three generations of a family for a Chicago mainstay to thrive for 35 years.

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Quoted: Chef Jacques Torres on Craftsmanship
As Told To Jacqueline, Interviews 4/20/15 As Told To Jacqueline, Interviews 4/20/15

Quoted: Chef Jacques Torres on Craftsmanship

A thought from Mr. Chocolate that's stuck with me.

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Chef Carmen Quagliata: A Sunday Sauce for Sandy
As Told To Jacqueline, Interviews 11/11/14 As Told To Jacqueline, Interviews 11/11/14

Chef Carmen Quagliata: A Sunday Sauce for Sandy

It's just what you need when a hurricane clears out.

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Chef Floyd Cardoz Returns to India
As Told To Jacqueline 1/27/14 As Told To Jacqueline 1/27/14

Chef Floyd Cardoz Returns to India

Chef Cardoz has one of my favorite palates in New York. Here, he shares with me his thoughts on his recent trip home to India.

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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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