Sometime soon, American eaters may be able to purchase tuna labeled with a QR code that can be scanned to reveal when and where the fish was caught, and by whom. This new blockchain project…
The weather is picking new winners and losers in the wine world. Annual wine output last year was up in Argentina, Australia, and South Africa, but down in France, Spain, Italy, Germany, Chile, and China.…
Gazing down at the paper plate, I take a few moments to contemplate the meal in front of me. Is that a piece of wheat gluten masquerading as fried chicken, I wonder, poking at it…
TODAY’S LESSON: The warm spring days and cool, foggy nights are the perfect weather to bring the artichoke crop to its harvest. What better way to celebrate the arrival of spring than with an easy…
In 2017, the United States Forest Service spent close to $2.5 billion fighting and containing wildfires. It was the most expensive year on record. Governors in Montana, Oregon, and California declared states of emergency. Blazes…
Food shortages have been making dramatic headlines for the past half-dozen years. The end of the avocado is in sight. Maple syrup could become a luxury ingredient, just like peanut butter. Hummus will go from snack food staple…
For the uninitiated, wine talk can be puzzling. Oenophiles gush over hints of tobacco, pencil shavings, charred herbs, and loamy soil. It’s brawny, chewy, cedary, or raw. Whether these descriptions are perceptive or pretentious, they…
Agostino Petroni grew up surrounded by olive trees in his native Puglia, where the gnarled and twisted trunks grow into massive monuments over thousands of years. He’s seen the annual harvest his whole life, when…
There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as soaking them in salt and water, or—another…
When Cortney Burns moved east from San Francisco to build a restaurant in the Massachusetts woods, she brought along the key building blocks of complex flavor: a pantry full of funky, fermenting things. The first…