The Meryl Streep of Vegetables.

Photo by Harshal S. Hirve on Unsplash

When we think of the ultimate versatile vegetable, we automatically think potato (boil ’em mash ’em stick ’em in a stew). Maybe even cauliflower, given the Brassica can now be rice, a pizza crust, a steak, fried ‘chicken’, a healthified version of almost anything millennials throw at it.

But do we ever stop to think about the humble carrot?

The Revelation

On a rainy-day last week, after pondering the existence of two lazy bags of carrots in the bottom of my fridge (I always forget we already have carrots and buy more, just in case I need…


They may be the oyster’s overlooked cousin, but they deserve to be on your plate tonight, and every night.

Photo by Paul Einerhand on Unsplash

I have a confession: I’m otherwise a vegan eater, but I can’t resist a good bivalve — in particular, a deep pot of mussels swimming in some kind of a boozy, garlicky broth.

And I’ve taken it upon myself to talk about mussels with anyone who will listen, as though it were my solemn duty to sell their virtues.

The merits of the mussel have long been celebrated in Europe, with the classic moules marinière in France, and moules frites in…

Rebekah Watters

I’m Bek — a writer and food lover here to drone on about whatever I feel like. But mostly food.

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