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The Theory Behind Eating Raw

Photo credit: Wockerjabby The Foodists Guest Contributor column will regularly feature content from travelling Foodists, subject matter experts and people we generally like. Today Lauren Mote, award winning mixologist at…

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Posted by: on Tuesday, June 8th, 2010
Categories: Guidance | Tags: , , | 1 Comment »

5 Reasons Why Provenance Matters

Seared Tenderloin with braised spinach, tomato confit, tomato powder and peanut veloute. This lovely looking dish is actually death on a plate. In the past year there have been massive recalls of spinach, tomatoes, beef…

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Posted by: on Wednesday, March 10th, 2010
Categories: Meditations | Tags: , , , , , , | 2 Comments »