On pies, plastic and food waste.
Another haiku for your reading pleasure.
Baking buttermilk biscuits is a lot like cooking seafood. Less is better. The best ingredients, a light touch, and the right technique make the difference between a good biscuit and [...]
Of all the things I know how to do in the kitchen, I am most comfortable cooking fresh seafood. iPhone snapshot MCB It has not always been that [...]
Good morning. I'm back from the 9th annual 2014 Sustainable Seafood Institute and Cooking for Solutions event at Monterey Bay Aquarium. What an honor to be invited again this year to [...]
One of the largest seafood shows of the year ended March 18 in Boston. I'm not going to regale you with details about what I learned, ate and saw, who [...]
(Maureen reels in a blackfin tuna offshore at the Hump, Marathon, FL @ 1995) Cast. Troll. Set the Hook. Sound familiar? It is every fisher person’s dream. That’s [...]
Side bar note: If you're stumbling on this blog for the first time, (first of all welcome) please realize that this post, the earlier, and probably the next several posts [...]
It's been a week since I returned from the infamous Sustainable Foods Institute at Monterey Bay Aquarium. Here's my five point take-away: The buzz generated from Wednesday 6:30 pm to [...]
I'm headed west to Monterey, California to attend the Sustainable Foods Institute and Cooking for Solutions event at Monterey Bay Aquarium. Leaders in the sustainable foods industry, panel discussions, lectures, [...]