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by Slow Food USA staffer Kate Evanishyn

As you can imagine, we like to eat well here in the Brooklyn offices of Slow Food USA. Generally, we gather around our communal table around 1:00, reading the paper, doing the Times crossword (it’s a group effort) and eating whatever we happen to bring that day. A few times a year, however, we like to organize a staff potluck, usually timed with a guest.

Marion Nestle is coming for lunch tomorrow, and we’re completely excited, talking about who’s bringing what all day and thrilled that we’ll have the chance to spend some time with one of our heroes. For my part, I thought a frittata would be a good addition to the mix of roasted root vegetables, autumn salads, tasty deserts and more. But the last thing I expected was a kitchen mishap. Or in my case, an explosion. My ceramic and supposedly direct flame safe casserole shattered in a volcanic showing of egg, cheese, chorizo and pottery.

I have a back up, but that was supposed to be tonight’s dinner. I’ve got to admit, I’m really concerned about how to scrape egg off the ceiling. The gruyere is like glue.