While the stuffing and seasonings may change, sausages are associated with good times and happy memories.
In the Mexican province of Michoacán, avocado crops have become the catalyst for conflicts between farmers and local drug cartels.
Scan the shelves of any gourmet shop and you’ll find a plethora of honeys. Ranging in colour from pale yellow to a deep amber hue, they often hail from exotic locations like Corsica or Provence.
FROM THE ARCHIVE: Somewhere along my route to becoming a gardener, I’d heard that planted rhubarb crowns wilted and died if you moved them.
“In Salt We Trust”—Vancouver Island Salt Co.’s slogan. Tattooed in two-inch-high negative block letters against a thick black band, it boldly encircles Andrew Shepherd’s left bicep.
FROM THE ARCHIVE: Ramen-ia rules in Japan. The Japanese can slurp ramen at more than 80,000 eateries and even make pilgrimages to wildly popular ramen museums. Ramen chefs compete on TV shows, and music groups pay homage with songs like “The Ramen Rap” and “I Wanna Eat Ramen”.
FROM THE ARCHIVE: What is it about an oyster that incites such passion? At any gathering where oysters are served raw and glistening on a bed of crushed ice, a crowd forms quickly, and onlookers lean in to watch the shucker unhinge each bivalve and slice loose the flesh while preserving the prized liquor.
FROM THE ARCHIVE: When you enter the shop on rue de la Roquette, you’re hit with the most luxurious of aromas: chocolate. And not just any chocolate but chocolate made in the open manufacture (workshop) on-site. This chocolate is so pure, all that’s missing is the cocoa plantation out back.
“We would prefer not to serve cassoulet,” said legendary winemaker Alain Brumont over lunch at his club-like restaurant, La Table de Bouscassé in Madiran, France. “First of all this isn’t the right city for cassoulet. But more importantly, here in the southwest, we are trying to escape the clichés.”