Take a big slab of shark meat, bury it in a pit and let it rot. Then dig it up and hang it in a windy shack for four months. No wonder the Vikings took to sea.
Intelligent. Optimistic. Curious.
food
Fermentation revivalists share a slow food philosophy, a DIY approach to foodcraft, and a deep interest in the health of the American gut.
Feeling hopeless? How about cake recipes for the Apocalypse? Shannon O'Malley offers a few of her favorite recipes.
There's no question – we crave authenticity. You want "real" Chinese or Mexican food? Then make sure you find a restaurant that makes food the way it's made in the old country. Music lovers are also obsessed with authenticity - from folk and blues to rap... just consider the mantra of hip hop...
There's no question – we crave authenticity. You want "real" Chinese or Mexican food? Then make sure you find a restaurant that makes food the way it's made in the old country. Music lovers are also obsessed with authenticity - from folk and blues to rap...just consider the mantra of hip hop - "...
Patti DiVita is a waitress in Elkorn, Wisconsin, and what's wrong with that? She tells Jim Fleming how she was inspired to make a movie about people in the food service industry.
Chef Homaro Cantu wants you to play with your food. After all, he does - with creations like prosciutto cotton candy, Kalamata olive ice-shavings and edible menus. In this hour of To the Best of Our Knowledge, a visit to the kitchen of Homaro Cantu at Moto, in Chicago, Illinois. Also, we meet...
The chef, storyteller and world-traveler has died at age 61. We revisit Steve Paulson's interview with him in 2004.
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