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Where Farmers & Food Form A Community
July 30, 2009 21:13 GMT

It was rainy, windy and the clouds were low. You would never believe where I was by the description but man it was worth it - the farm was beautiful and the people fabulous!
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Kekela Farm
Why Figs Rule the Culinary World
July 23, 2009 13:46 GMT

While most ingredients’ popularity waxes and wanes, the fig has remained a robust component in the larder of nearly every culture on earth- for thousands of years. Jane Boaz enlightens us.
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Figs
Is Your Altitude Undermining Your Success?
June 30, 2009 21:17 GMT

When it comes to altitude, "high" is usually defined as 2500 feet or more above sea level. At these heights, cakes and baked goods often collapse while cooling, water boils below 212 degrees Fahrenheit (100 degrees Celsius), and yeast becomes an irritating over-achiever.

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Jane Staley Boaz
Tales From The Fish Market
June 30, 2009 20:20 GMT

With his blackberry and Dell laptop stuffed into his super cool Timbuk2 bag there's no stopping the boy. Check out the chef's travels to the Hawaiian Islands, starting with a visit to the Honolulu fish market. Opah anyone?

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Jeremy Emmerson
Root, Root, Root For The Home Team
June 30, 2009 18:18 GMT

Full disclaimer: I tend to be a fickle team player. I can network like a mad woman, but throw me into a let’s-all-get-along group dynamic and it’s not always handled with Oscar Award-worthy grace.
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Cathy Whims | Ethan Stowell | Jason Crush | Jennifer Volk | Joseba Jimenez de Jimenez | Maria Hines
Olives From The Grove To The Press To The Bottle To The Palate - Part 3
June 30, 2009 02:58 GMT

Nine months after the olive oil is bottled is the window of freshness. The olive oil will still be fine after that, but there will be a noticeable oxidative taste.
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Khristopher Lund
Olives From The Grove To The Press To The Bottle To The Palate - Part 2
June 30, 2009 02:56 GMT

Freshness and handling of the freshly picked olives are the two most important factors in determining purity of flavor and extra virgin classification. Raw olives begin oxidizing immediately after being harvested.
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Khristopher Lund
Olives From The Grove To The Press To The Bottle To The Palate - Part 1
June 30, 2009 02:54 GMT

Hip, trendy, high-end but healthy, a foundational ingredient that no chef would be without. And after six thousand years in the culinary arena many of us still have a thing or two to learn about them. This month Khristopher Lund takes the olive from the grove to the press to the bottle to the palate.
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Khristopher Lund