Hello. I started Wild Greens and Sardines in 2010 as a much needed creative outlet and escape from an uninspiring, nine-to-five desk job.
I think it’s important to support local farms/famers. I think it’s important to preserve biodiversity. I think it’s important to have a connection to the hard-working farmers and farm workers who grow the food that nourishes us.
A lot of what I cook is dictated by what’s available at local farmers’ markets and, sometimes, by what I grow in my tiny urban backyard. Cooking is an essential, empowering skill that is too often disregarded in our hectic, convenience-based society.
When it comes to food, health and wellness are always in the back of my mind, though food is so much more…art + science, celebratory, comforting, culture, heritage, love, memories, nourishment, passion, soulful, tradition, uniting (fill in the blank).
I am an equal opportunity eater who doesn’t subscribe to any particular diet. Am not a vegetarian, love a slow-braised lamb shank, a whole roasted duck, and just about anything that comes out of the water, though cannot imagine a meal without vegetables and am always trying to find new and interesting ways to prepare them.
I grew up in a typical American household, eating my fair share of processed food and tv dinners. The turning point occurred during a backpacking trip to Europe (France, Italy, and Greece) nearly 20 years ago. I soon become captivated with food, particularly in the context of travels near and far. The more I am exposed to new flavors and dishes, the more curious I become about others.
Wild Greens and Sardines is largely influenced by such travels, where wild greens (such as hortain Greece) and canned fishes (especially sardines in Spain and Portugal) are revered and often linked to longevity. The beauty of Mediterranean cooking is that it is based on simple, humble, quality ingredients, often grown or harvested locally, and prepared using herbs, spices and plenty of olive oil, resulting in flavorful dishes. It’s not about fancy or hard-to-find ingredients. In fact, many of the dishes we enjoy were born out of necessity, dictated by whatever was available within a particular region, climate, and season — a frugal yet ingenious way of making the most of what nature has to offer.
In the end, perhaps, it’s all about spending quality time with family and friends. And sometimes, food just tastes better when you have someone to share it with.
I’ve lived in Washington, D.C., Chicago and Brooklyn, and currently call Philadelphia home.
You can find a link to my portfolio here and offset/shutterstock collection here.
You can contact me at wildgreensandsardines@gmail.com. Feel free to leave a comment. Look forward to hearing from you.
Kali Orexi! (Good Appetite!)
Meet Patrick, taste tester, travel companion, dish washer, and fellow sardine lover.
Work With Me
If you’re interested in discussing ways to collaborate (e.g., recipe development, food photography, freelance writing), I’d love to discuss!
Please contact me at www.wildgreensandsardines@gmail.com.
Some of my featured work:
My Portfolio
Offset by Shutterstock
Format
BuzzFeed Food 31 Delicious Things to Cook in May
Buzz Feed Food 23 Totally Irresistible Ways to Eat Peas this Spring
Buzz Feed Community The 11 Best International Taco Recipes that will Make your Mind Travel
Buzz Feed 29 Soups So Good They’ll Make You Want to Stay in and Cook
Bustle Make 9 Spectacular Dinners with 5 Ingredients or Less, Because No One Has to Know
Bustle 9 Essential Curry Recipes to Spice Things up this Fall
Bustle 6 Easy Meals to Make on Those Nights You’re Stuck Super Late at the Office
Bustle These 12 Stew Recipes will Warm up your Frozen Bones
Bustle How to Create a Traditional Holiday Feast of the Seven Fishes
Bustle 20 Vegan Ideas to Satisfy Those Afternoon Cravings
Brit + Co Hello Gorgeous! 15 Sweet and Savory Galette Recipes
Brit + Co Nosh on These 15 Classic Jewish Deli Recipes
Brit + Co Around the World in 25 Pancake Recipes
Brit + Co 12 Microgreen Recipes Packed with Macro Flavor
Delish Great for You Grains: 18 Fabulous Freekeh Recipes
Dishworks: recipe development/photography
Huffington Post: Green Garlic Recipes
Huffington Post: Offal Recipes
Huffington Post: These French Recipes Are Almost Better Than A Trip To France
Bon Appetit: Bloggers Cook Bon Appetit’s Corn Farrotto at Home
The Kitchn Delicious Links
The Kitchn Delicious Links
The Kitchn Delicious Links
The Kitchn Delicious Links
The Kitchn Delicious Links
Minq 20+ Tasty Drinks to Beat the Summer Heat
Rejuvinated for Life 10 Superfood Power Breakfast & Salad Bowls
Cukmi (A spin off of La Nacion national newspaper (lanacion.com) from Argentina)
Philly Mag What to Eat This Week: January 27th-31st.
SheKnows Food Blogger of the Month (August 2013)
Tablespoon, 17 Waffle Flavors You Never Knew Existed
Xnet, food section, Israeli lifestyle website, Chickpea and Pumpkin Stew with Harissa
