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Food

Oh Hi ups the CBD dosage in its seltzers

Changing the formula doesn’t always turn out well for beverage companies, but it’s doubtful Oh Hi Beverages’ decision to include a third more CBD in its CBD seltzers will have the same effec...

In new book, farmer reveals deep vegetable knowledge

NEW YORK – Despite thousands of years of humans working the soil, there are still things to learn. Just ask Farmer Lee Jones about the beet leaves. The Ohio-based farmer had plant...

New garden takes root in Bayfield with focus on healthy ingredients, food security

Students learn about produce production to help others

Navigating the varied world of olive oils

If you’ve been in the olive oil section of the grocery store lately, you’ve likely been confronted with a lot of choices. Possibly even a wall of olive oils, with different symbols on the bo...

Cuban cooks overcome shortages with ingenuity on Facebook

HAVANA –If you don’t have potato, use malanga root. If you can’t find zucchini, replace it with cucumber. Can’t find the ingredients you want? No problem: Yuliet Colón will help y...

Oklahoma town eases pandemic, one restaurant meal at a time

NEW YORK – In Miami, Oklahoma, restaurants and their customers are doing their part to ease pandemic heartache, one meal at a time. Cafes in and around the close-knit town in the ...

Cosmic mouthful: Tasters savor fine wine that orbited Earth

BORDEAUX, France – It tastes like rose petals. It smells like a campfire. It glistens with a burnt-orange hue. What is it? A 5,000-euro bottle of Petrus Pomerol wine that spent a year in spa...

Underappreciated cacao shines in Dark Chocolate Tahini Cups

Oded Brenner is a modern-day Willy Wonka. In the 1990s, he co-created an international chocolate empire, Max Brenner Chocolate, that includes a 7,000-square-foot emporium on Broadway in New ...

Fried tortillas piled high with spicy roasted squash make for a crunchy, fun dinner

Something special happens when you fry tortillas, one at a time, in a pot filled with oil. As Gabrielle Hamilton wrote in one of the most memorable similes of her 2011 memoir, “Blood, Bones ...

Meet Analiese Gregory, a chef who fishes, forages and hunts

NEW YORK – Analiese Gregory is a chef who knows first-hand where her ingredients come from. Usually, it’s her hand. Living on the wild and biodiverse Australian island of Tasmania...

Southwest Colorado responds to MeatOut Day by celebrating meat

Durango barbecue just one of many celebrations of livestock industry

How to prep, cook and enjoy stuffed artichokes

I love artichoke hearts and buy them throughout the year in jars, cans and frozen to slip into dips, salads and stews, but when spring approaches and the lovely classic green globes start sh...
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