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Interview with produce evangelizer and CherryDude, Eric Patrick
Brian Patrick enjoying a Gold pear (Photo credit: Eric Patrick) Bi-color apple skins are easier to chew; Gold kiwi skins are edible; and grill marks disguise expendable edibles. On the 75th birthday...
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Interview with Top Chef Canada finalist, Chef Sara Tsai
Leftover mashed potatoes for thickening asparagus soup; radishes n’ tops sautéed in garlic and butter; banana “ice cream” from frozen overripe bananas are treatments that pale in comparison to Chef...
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Interview with Bravo’s Top Chef, Patricia Yeo
Chef Patricia Yeo [Photo credit: Felix Cutillo | Make Up: Nadia Spada] Tapenade from mushroom stems; “fairy dust” from citrus peels; crushed crackers in meatballs. Chef Yao’s sophistication brings...
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The Cabbage That Saved a Dinner Party
Last week, as summer began winding down, a bumper crop of cabbage landed on my kitchen counter. Fortunately, that coincided with a dinner party I’d scheduled for the evening. In these food conscious...
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Interview with Food Naturalist Trish Vevurka of Natural Farmacy
Strawberry Salsa and Blueberry Chutney; mashed sweet potato to thicken soups; salt-brined slaw: all favorites of Tricia Vevurka of North Carolina, a food naturalist who blogs about sustainable eating...
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