Q&A: Lew Chilre, Alabama Oyster Farmer
Courtesy of Lew Childre
“Forget the imported shrimp and foreign fish; now it’s all about fresh, local, sustainable and even weird.”—Lew Childre, oyster farmer, Alabama Gulf Coast
For years, Gulf Shores and Orange Beach, Alabama, were secret havens for fresh seafood and beautiful beaches…
Q&A: Neha Khullar, Author of 'Palate Passport'
Photos courtesy Neha Khullar
Neha Khullar's new cookbook, Palate Passport, has a mission we can relate to: “Travel the world using food as a compass.” We asked her a few questions about how the book came to be.
Please tell us a…
Q&A: Javier Ornelas, a Mexican Chef in Globalized Tulum
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“Bubbles eventually pop, and we, as a community, have to figure out how to sustain a middle-class while maintaining Tulum as a vibrant tourist destination.”—Javier Ornelas, of Hotel Ginger in Tulum
Mexico’s food culture is increasingly global.
As the influx…
Q&A: Sonam Tenphel, Tibet Tour Guide
All photos courtesy of Tibet Vista
“This job can help others learn about Tibet and make my life significant.” —Sonam Tenphel, Tibet tour guide
A group tour is only as great as the person leading it, so you want an experienced guide with…
Q&A: John Simmons, Sixth-Gen Tabasco Maker, Louisiana
“People across the world associate Tabasco sauce with the very unique, flavorful food culture found here in Louisiana, and we’re honored to be a part of that.” —John Simmons, tabasco pepper expert, McIlhenny Company, Avery Island
Hot sauce is like salt in Louisiana. People…
Q&A with a Napa Valley Winemaker
All photos courtesy of Trinchero Napa Valley
“[At a family-owned winery], you can think with your heart—it’s not about meeting a bottom line.” –Mario Monticelli, Napa Valley winemaker
If you're like us, you've always wondered 1) what's it like to live and work…
Q&A: Joel Haber, Israeli Food Tour Guide, Jerusalem
All photos courtesy of Naomi Tomky
“[Jerusalem’s Machane Yehuda Market] is not just about the fresh food. It is also a window onto this city’s culture and personality.” —Joel Haber, culinary tour guide in Israel
Joel Haber, also known as “Fun Joel” (and he does…
Q&A: Davide Dukcevich, 3rd-Gen Prosciutto Man
“I fell in love with the story of my family’s business. It was a story I wanted to tell.” —Davide Dukcevich, co-owner, Daniele, Inc., Rhode Island
We were fortunate to meet Davide and his products recently, and…
Q&A: Patrick Murtaugh, Craft Beer Brewer, Richmond, VA
Eric McKay (left) and Patrick Murtaugh of Hardywood Park
“Richmond has a beer scene similar to what you saw 10 years ago in the Pacific Northwest. The market is not yet saturated and there’s still…
Q&A: Nathan Kaiser, Craft Distiller, Seattle
Nathan, pictured in 2bar Spirits’ tasting room next to a photo of his grandfather holding his father at 2Bar ranch. Photo by Naomi Bishop
“We are exceptionally fortunate to be located in Seattle—this city celebrates diversity and locally sourced products.”—Nathan Kaiser, owner-operator of 2bar Spirits
Tell us about…
