I met with Uli downtown on a hot day in Los Angeles. Walking into her gelato shop felt like a refuge from the craziness outside. There she was, standing proudly behind the counter, multitasking by handing samples to customers and dealing with a repairman while she greeted me and invited me back into the kitchen for a chat..
Read MoreAnyone who’s into cooking has most likely experienced the almost mystical bond between chefs and their tools. A sharp knife is a chef’s best friend and proper knife skills can create a line in the sand between professionals and amateurs…
Read MoreIn food as in nature, color abounds. Natural dyes, made from food scraps that would otherwise go composted or unused, suddenly inspire creative opportunities that reduce food waste. They can replace synthetic chemical colorings in foods like frostings, icings and batters. They can also dye fiber such as yarn, clothing and pillowcases. And they can add color to DIYs and projects from paper crafts to homemade paints to Easter eggs…
Read MoreFor third-generation farmer Maria Inés Catalán, agriculture is her culture. The 55-year-old owner of Catalán Family Farm in Hollister is carrying on a tradition passed down from her grandfather, who was a farmer in Mexico, to her father, who came to...
Read MoreFood waste fighter Ben Simon, who founded the Food Recovery Network at the University of Maryland in 2011, turned a kernel of an idea into a full-fledged campus movement—with chapters at 150 colleges and counting across the country. The former head of the largest student-run...
Read MoreChef Jeremy Fox, who first came to Michelin-star fame at Ubuntu in Napa - a vegetable paradise - is now here in LA at the helm of Rustic Canyon (rusticcanyonwinebar.com) in Santa Monica, among others. In his new cookbook, On Vegetables: Modern Recipes for the Home Kitchen (Phaidon, 2017), which was released in April, Fox treats these plants with the utmost respect...
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