Food
From bait to plate
This past October, during the height of the season, chef Barton Seaver, a National Geographic fellow and leading advocate for sustainable fishing practices, purchased what he thought was Maryland blue crab from one of his favorite seafood suppliers.
California weighs clean-towel limit at hotels, restaurant water on demand as drought drags on
Customers may soon be served tap water only upon request.
Today, smoking is so much more than an age-old technique for preserving, tenderizing and adding flavor to food; it’s also the subject of festivals, clubs, organizations and competitions. People are smoking cheese, fruits, nuts, vegetables, salt and whatever else they can get their hands on. So let’s explore the wonderful world of smoking.