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…
A group tour is only as great as the person leading it, so you want an experienced guide with both the knowledge and the passion to see it through. Enter Sonam Tenphel of Tibet Travel agency, a Tibetan native with a background in art history and a penchant for vegetable momos who considers Lhasa “the most beautiful, intriguing city in the world”—and shows it off to his…
“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 add it to everything.
In New Orleans, about 140 miles east of Tabasco’s headquarters, food is known for its bold spicing. Cayenne…
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…
“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 an enthusiasm for craft beer that borders on fanatical.” —Patrick Murtaugh, cofounder and master brewer, Hardywood Park brewery
Tell us about what you do.
In short, we make beer. We lean toward beers that are stylistically underrepresented in the market. Our Reserve Series is…
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…
