Before Europeans even reached the shores surrounding the area that would become New York City, Native Americans (the Lenapes) made oysters an essential part of their diet. And until the 1920s, the city would provide much of America with their oysters, developing a...
As one of 12 children, Jade Koyle grew up on a family farm in southern Idaho. Jade later left the farm to attend college where he studied psychology, engineering and business. Today he puts all those experiences into helping run an innovative farming operation that...
Years ago, I heard about a Sicilian miller Filippo Drago using ancient grains to produce world class flour that yields first class breads. Later I had the chance to meet the man in New York, thanks to the Bronx-based Italian food importer Gustiamo who introduced me...
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts from his blog – Bäcker Süpke – or more recently on his instagram, where he details current baking with his son Paul. He’s a...
My friend Eric Girerd is a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007. He’s been my “go to” for any big event at my job for any event from Christmas to big parties and special affairs. In fact he’s taken...
