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Emily Farris
Emily Farris is the editor of, a freelance food writer, and most important, a very good eater.

Her Annual Casserole Party has been featured in the New York Times, the New York Post, Time Out New York and Gawker. Her first cookbook, “Casserole Crazy: Hot Stuff for Your Oven,” was published by a Penguin imprint in 2008.

Emily eventually branched out from casseroles, and her food and lifestyle writing has appeared in, Urban Farm Magazine,, BUST,, Women’s Wear Daily,, My Midwest, The Pitch, The Daily Beast, The Huffington Post, Edible Brooklyn and many publications and websites you’ve probably never heard of.

These days, you can hear her talking about eating on the feed me kc podcast and the Food Critics edition of Central Standard Friday on KCUR (Kansas City's NPR affiliate) and subscribe to her very sporadic KC food newsletter, The Feed. She also writes about her attempts at frugality on her newest blog, Pyrex and Pennies.

Emily and her husband Kyle are currently trying to turn their extra lot in the city into a little urban farm. She collects turquoise trinkets, good whiskey, vintage Pyrex, and the letter “Q.”

Blog Entries by Emily Farris

Hurricane Coffee: How a Strainer and a Paper Towel Made Me Feel Connected to Irene Victims

Posted August 30, 2011 | 23:03:27 (EST)

2011-08-30-hurricane_coffee_lead.pngLike many Americans, I'm obsessed with disaster coverage. For the most part, the local news depresses me, but if CNN is willing to send Anderson Cooper out into the field for hours on end and broadcast it to the entire country, I'm...

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Color Diary: A Tribute to Turquoise Rooms (PHOTOS)

Posted January 21, 2011 | 13:00:00 (EST)

Concentrating a few items of the same hue in one spot is a great way to link an accent color throughout your home -- or showcase your favorite color.

I'm obsessed with turquoise. But I haven't always been.

If you'd asked me what I thought about the blue-green hue when...

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The Breadline: Kale and Whole Wheat Pasta Sauté

Posted January 27, 2009 | 12:54:18 (EST)

A year into the recession, Americans are cutting costs wherever possible. We're using fewer lights, driving less and eating more meals at home. Many of those meals are being made with the budget-friendly standby, pasta.

According to the U.S. division of Italy-based Barilla Group--the world's largest pasta manufacturer--the industry...

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