Posted Tuesday, January 22, 2013
Dan Polletta talks with local food writer Michael Ruhlman about his new book Salumi:The Craft of Italian Dry Curing. Plus our resident tech guru Jared Bendis sounds off on the latest news in the world of technology. And Case Western Reserve University’s Michael Clune shares the artistic ideas in his new book, Writing Against Time.
Michael Ruhlman, author
Jared Bendis, CWRU
Michael Clune, CWRU
Michael Ruhlman’s book is Salumi:The Craft of Italian Dry Curing.
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