Letter to the editor: Excellent food writing

I want to commend Pirom Phadoemchit, The Daily Evergreen Food and Wine Columnist. He has raised the bar for food reporting this year with recipes for healthy, interesting, from-scratch food, with clear, understandable directions.

Phadoemchit even tackled making stock. His columns would be at home in the Wednesday Food section of The New York Times. He addresses his readers as adults who are motivated to go beyond the typical college grab-it fast food. Even if students don’t actually make their own stock, for example, at least they will know what it is and what’s in it.

Kudos to Pirom Phadoemchit for serious food writing!