Hal B. Klein, MAFS

Hal’s culinary journey began while he was a student at the University of California, San Diego. He started cooking on a cheap dormitory stove as a way to skip the industrially processed (and not at all delicious) dining hall food, and the idea of preparing home-cooked meals is something that stuck with him throughout the years. While working as an actor in New York and Los Angeles, Hal began instructing his friends and family in simple cooking techniques, but he soon realized that he needed to reach a wider audience. He started This Man’s Kitchen as a way to share his thoughts on food-culture, cooking technique,s and original recipes. Hal’s concern about both the state of the food system and the current lack of general culinary knowledge eventually led him to the decision that he should dedicate himself to helping people become more knowledgeable about how to grow, purchase, and prepare “Good Food.” Hal reports stories on food’s connection to the environment for The Allegheny Front, has been published on “The Inquisitive Eater,” and writes a weekly column called On The Rocks for Pittsburgh City Paper. He has a master’s degree in Food Studies from Chatham University.

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2 Responses to “About”

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OMG, I’ve totally read your column in the City Paper. I’m also a Southern California transplant working as a writer in Da Burgh. So glad I checked out your blog!

Excellent! I think I added you on twitter awhile back (I’m @thismanskitchen). Hooray for SoCal (though I’m really from the SF Bay) writing in PGH!! We ought to form some kind of club or something.

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