Why can't I talk to my fisherman? Why do I have to rely on purchasing from, talking to, and getting information from brokers, purveyors and distributors? And why, when I do meet or talk to local fisherman, is it so impossibly hard to buy and serve the fish that they are catching on a daily basis?
The first in a long series of blog posts with the intent of developing networks between farmers and chefs.
Local fluke, squid, skate, and you. A new program connecting chefs (and diners!) with the source of their seafood.
Reflexologists usually perceive the feet along with the hands as [...]
Historical traditions (ingredients and recipes, in the forefront of my mind) are ephemeral things, in the sense that they fade when no one carries on to the present.
In Alaska, will salmon be endangered for a quick buck?