Greeks consume about 43 pounds of fish per capita every year, roughly comparable to American consumption. … Branzino on the Weber—that’s Greek for fishRead more
aquaculture
Sturgeon from caviar to smoked to kebabs
A big part of the “safari” experience is the languorous luncheon that follows the harvest expedition. … Sturgeon from caviar to smoked to kebabsRead more
Backhouse realizes Niagara’s great potential
Too bad the great French gourmand Christian Millau didn’t live long enough to visit Ryan and … Backhouse realizes Niagara’s great potentialRead more
Hawaiian food with a French twist
Perhaps it’s because he’s French, but George Mavrothalassitis, known to everyone simply as Chef Mavro, is … Hawaiian food with a French twistRead more
At Smithtown Seafood, ‘local’ is measured in feet
Chef Ouita Michel, who calls Holly Hill Inn (www.hollyhillinn.com) in Midway, Kentucky, her home base, is … At Smithtown Seafood, ‘local’ is measured in feetRead more
Lexington’s FoodChain redefines ‘local’
A Saturday afternoon tour at FoodChain (foodchainlex.org) in Lexington’s Bread Box complex might change the way … Lexington’s FoodChain redefines ‘local’Read more
Making PEI mussels like the mussel master
As a native Belgian and as the man who launched mussel aquaculture on Prince Edward Island … Making PEI mussels like the mussel masterRead more
PEI folks give new meaning to foodies
I can’t say I’ve ever see an island where so many people make or gather or … PEI folks give new meaning to foodiesRead more
Fishermen feed the world (especially on PEI)
I met one of my heroes yesterday at the PEI International Shellfish Festival. I say “hero” … Fishermen feed the world (especially on PEI)Read more