What it is, Where it is from, and Why it is so good

‘food’ Articles

Sometimes the scariest things are true

Amongst all of the news and scary stories related to the egg recall is an interesting fact regarding the regulation of eggs and their production, no one agency was responsible for making sure they were safe for production. [Continue]

Don’t be clouded by the cloud

The other day a client mentioned his frustration with having to manually synchronize his smart phone with his computer every evening in order to insure the client contact database, address book, and calendar on the phone and computer are up to date and display the same information. While one could argue the practice of manually [Continue]

It is not for “them” – Organic and Local Farming is for your neighbors

If you think organic or local farming is something reserved for "them" and not you, you are wrong. [Continue]

Guys like to Grill because it isn’t cooking

Guys like to Grill because it isn’t cooking

So, isn't grilling or bar-b-queing cooking? Yes. So why claim not to cook and then profess a passion for cooking by another name? In a word, perception. [Continue]

Thoughts on Nutrition in our Modern Argicultural World

According to the October 10th Economist, part of the global nutritional crisis is “soluble" with fortified foods. Is this true or a nutritional case of robing Peter to pay Paul? [Continue]

Tastes Like Straw

Gluten Free food can be Kick A** good. [Continue]

Blame it on the Environment

Blame it on the Environment [Continue]

Beer and BBQ

Summertime, Beer and BBQ is somewhat of a holy trinity. After all, something magical happens when good beer, good friends, and good food can be found and enjoyed in the same place. But, the acidity that helps make many beers so good can also be flavor poison. Can beer be used to bring out good flavors instead? [Continue]

Sometimes simpler is better.

Sometimes simpler is better.

Just because it is possible to use passion fruit in marinades or BBQ sauce, doesn’t mean you should. [Continue]

Green and not Slimy

Green and not Slimy

Venison with Roasted fingerlings and a galic-cilantro green sauce. [Continue]

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