Nourishing Ideas
A chef's story about food culture, agriculture, and the people who feed us.
Wednesday, November 24, 2010
How Wine Became Modern
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I happened to be in San Francisco for the opening of the How Wine Became Modern exhibit at the Museum of Modern Art . The exhibit focuses ...
Saturday, November 13, 2010
What to do with a Medlar?
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What is a medlar? It sounds like some creature from Harry Potter's adventures. Few people have heard of these esoteric fruits, much less...
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Thursday, November 11, 2010
Chestnuts,
Le Pain Des Pauvres
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Chestnut season arrives as the night falls quickly, the evening air becomes chilly, and the geese begin their flight south for the winter. ...
The Sake Professional Course
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Many times when I'm talking about sake with people, I get the impression that they are interested in sake, but feel intimidated by it. ...
Sunday, October 10, 2010
An Introduction to Sake (Part One)
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Although sake has been brewed for centuries, it has been known in the western world for little over a hundred years. Sake distribution has ...
Friday, October 1, 2010
Interactive Bar Codes reach America
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Park Kitchen hosted an interesting business lunch this week. Cellar Key is launching a marketing application for wine which employs an inte...
Cheers for Sake Day
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The first day of October is Sake Day. In Japan, this day is called Nihonshu No Hi . The kanji symbol for sake is very similar to the tenth m...
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