Right now we have this beautiful abundance, a sustainable resource, the largest run of sockeye salmon in the entire world! Why put it at jeopardy?
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With the rich agricultural heritage of the south as backdrop to historic Charleston, SC, I joined 300 of America's best chefs, food producers and food activists in early November, for the Chefs Collaborative National Sustainable Food Summit
I love salmon: fresh, cured, smoked, salted and buried. And I love the memories that return each time I prepare it.
Emulsions? Infused oils? Salt blends? A lesson using these ingredients was recently given to me in the form of a private, culinary, tete-a-tete at the hands of Master Chef Jimmy Schmidt.
What we have is not just a food problem in this country, but a cooking problem. Food marketers have been working for decades to convince people that cooking is a chore.
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