Imagine the hardiest slice of seasonal fruit pie you’ve ever eaten, cut and served to you by two Canadian sisters baking in a space barely big enough to hold the three of you.
I assure you I've been doing more this past week than eating dessert, but I'm still organizing my thoughts, editing pictures, and brainstorming content.
If I were to hazard a guess as to how many times I've talked about 4 and 20 Blackbirds, or how many hunger pangs I've felt thinking about their pies, the numbers would seem ludicrous to you — unless you yourself have eaten a slice at 4&20 (or live close to the pie shop, as we used to).
First, it's early January.
For me, blueberry pie evokes images of Maine, sunflowers, and sitting by the ocean.
I made these portable pies yesterday and we've been munching on them all weekend.
I’d first tried Rachel’s Pies at the inaugural Fort Greene Brooklyn Flea of the summer.
We’ve had several people ask us how we’d describe Portland’s food culture, and we’ve found ourselves repeating words: unpretentious, fun, ingredient focused, and welcoming.
Temperatures climbed and kept climbing this past holiday weekend.