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The artisanal geniuses at Blue Hill Farm in New York's Pocantico Hills have created what may just be the world's best pickle. That sounds lofty, but if you've ever bitten into one of these, you'd be obliged to agree. The flavors are so subtle, so intricate, that it's hard to believe that the list of ingredients is so simple: Kirby cukes (from Cherry Lane Farms in Bridgeton, NJ), white wine......read more
There may be no better way to eat than with the seasons. That's the time when food is at its peak in both freshness and flavor. The time when foods can be grown locally. When you can avoid eating fruits and vegetables shipped from halfway around the globe, which have ripened on their journey to your grocery store. Not only will seasonal food taste better, you will be causing less impact on the......read more
Last week you learned a little bit about asparagus. So what’s next on the list for seasonal eats? Rhubarb!Another vegetable (or is it a fruit?) that pops up in early spring in many locations around the globe. Before writing this piece, I will admit I had never cooked with or tasted rhubarb ever before. I knew that it looked like a mix between celery and red chard but that it’s......read more
To most of us, the sustainable food movement is a relatively recent phenomenon. But to chef/author/food activist Alice Waters, it began four decades ago, before "sustainability" was even a word. That's when she opened Chez Panisse, the Berkeley eatery that helped pioneer the now-popular concept of serving local, organic, seasonal food. Over the last forty years, Waters and Chez Panisse have......read more
Believe it or not, there was a time not too long ago when the only root vegetables anyone ate were carrots and potatoes. Thankfully, as Mark Bittman points out at NYT Mag, that's changed, "in part because it was all wrong; in part because if you’re going to eat seasonal and local, you are going to eat roots in winter, even if you live in California; and in part because roasted root......read more
Today, Alice Waters is the queen bee of sustainable food movement. But it was flavor, not sustainability, that led the owner of Chez Panisse to local, organic food. Since founding the Berkeley eatery 40 years ago, Alice has helped inspire nothing short of a culinary revolution. These days, you won't find her in the restaurant's kitchen because she is too busy heading up the Chez Panisse......read more
Just in time for Halloween, Montreal band Young Galaxy release this new vid for "Phantoms" off their latest LP, Shapeshifting. The clip fregoes the animated approach in favor of a live action tale involving two ghosts (of the bedsheet variety) haunting a forest and generally acting goth'y. Hazy lighting and spectral cinematography give this one a strange and spooky vibe. ...read more
Of the few great food blogs out there dedicated to local, organic fare, Sprouted Kitchen is tops. Every week, Sara Forte dishes up easy and delicous recipes with stunning photography courtesy of her husband, Hugh. For those of you still hanging on the last shreds of summer, Sara's Sweet Corn Ceviche is just the creation you've been waiting for. But act quick. Corn season just wrapped up, so this......read more
If you don't live in southern California, you'd be forgiven for not knowing what a loquat is. Hell, a lot of Los Angeleans don't even know. That's because the fuzzy orange fruit that grows all over the city is largely ignored in kitchens — and entirely ignored commercially. Well it's time to put a stop to loquat neglect. Boasting a sweet-tart flavor that falls somewhere between an apricot......read more
