The first DIY contributor to Fabio Viviani’s magazine!

Hello friends!

I’m very excited and honored to announce that I’ve partnered with my pal Fabio Viviani (Top Chef fan fave, chef extraordinaire, restauranteur, and super fun guy) to write for his wonderful online magazine, titled appropriately, Fabio’s Magazine! 

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Starting with the August issue, that just came out, I’ll be a regular contributor with my DIY Style with Tamara Berg articles, offering crafting, food and lifestyle projects and ideas. You can make sure you always get the latest issue by subscribing here.

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And, if you want to know a little about me and my relationship with beets… take a look here.

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Oh, and one thing got mixed up… #4. I’ve never been to Colombia (yet!). Here’s what should have been there for my “weirdest food” answer:

4) What is the weirdest things you have ever eaten and where were you?

Most of the weird food I have eaten has been in China. There was Ox-Liver Mushroom in Shanghai, and Ant Soup in Hong Kong. Whenever I travel, I like to steep myself in the culture; so trying the local fare is a part of the experience. I love the inventiveness of everyday chefs. People make some crazy food in other parts of the globe!

2 thoughts on “The first DIY contributor to Fabio Viviani’s magazine!

  1. sid

    The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, but there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious….

    An old Ukrainian proverb warns: “A tale that begins with a beet will end with the devil.”

    That is a risk we will have to take.

    (From Jitterbug Perfume by Tom Robbins)

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