warrenbobrow123 avatar

Member since: 12 months ago

Warren Bobrow

Location: Morristown, NJ

Bio:
Wild River Review contributing editor, Warren Bobrow grew up on a farm in Morristown, NJ. A graduate of Emerson College with a degree in Film, he spent his senior year as a research assistant in visual thinking at The Center for Advanced Visual Studies at MIT. He worked for many years in the corporate world. His column, Wild Snack, appears every Wednesday on WRR@Large. His soon to be published Blog; Wild Nibble is coming soon in October. In addition to Wild River Review, Warren writes for NJMYWay.com and SLOWFOODNNJ.org. He has upcoming work in Edible Jersey Magazine on the topic of Biodynamic Wine and a piece in the Oxford Encyclopedia of Food and Drink in America. Ed., 2. Please follow his moving about and drinkin’ ’round on Twitter @ jockeyhollow.

Food that warrenbobrow123 follows


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warrenbobrow123's Wall

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    warrenbobrow123 is now following Sanbitter San Pellegrino - 11 months ago

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    warrenbobrow123 wrote a review about Sanbitter San Pellegrino - 11 months ago

    it's Campari without the alcohol! delicious!
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    warrenbobrow123 is now following Fentiman's Shandy - 11 months ago

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    warrenbobrow123 wrote a review about Fentiman's Shandy - 11 months ago

    scientifically calibrated to the exact amount needed to make a shandy.
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    warrenbobrow123 wrote a review about Regatta Original Ginger Beer 4 pack - 11 months ago

    drinking this soda with some dark rum and lime will keep scurvy away. really.
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    warrenbobrow123 wrote a review about Rhubarb Dry Soda Co. - 11 months ago

    I tasted this at the fancy food show.. please get it back!
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    warrenbobrow123 is now following Bonati Parmigiano Reggiano 5yr - 11 months ago

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    warrenbobrow123 wrote a review about Bonati Parmigiano Reggiano 5yr - 11 months ago

    this cheese is a thing of rare beauty. I enjoyed a hunk just a moment ago with drops of 50 year old Aceto Balsamic Vinegar. The Red Cow shivers in the wake of this salubrious cheese. Get it while you are still able to find cheese this well made. You can taste what the cow was eating the day before it was milked over five years ago. I'm drinking a 2002 Pax Obsidian Syrah with my cheese. Oh, the bread is from the Sullivan St. Bakery. charred and rubbed with a half of a garlic clove and some EVOO from Barbara.
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    warrenbobrow123 joined Gourmet Library! - 12 months ago

    You can welcome them by leaving a note on their profile

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