The 2nd Annual BrüFrou festival is taking over the Wings over the Rockies Air and Space Museum on the final Saturday of April to offer metro-area eaters a sample of dozens of local fares and brews.
“The challenge is, will consumers will be willing to pay for it?” says Sebastian Belle, head of the Maine Aquaculture Association, who has advised the USDA on the organic rules. “The markets will decide that.”
The ability to cook an entire meal on a single rimmed sheet pan — an act that leaves you with nothing but that one pan to clean when dinner’s over — to me is nothing short of magic.
“We’re all trying to get our laws in place before it hits the shelves, and he wants to get it on the shelves as quickly as possible to demonstrate that it’s not a problem,” said Maine Rep. Mick Devin, a Democrat who introduced a bill to ban powdered alcohol after Palcohol’s labels gained approval from the federal Alcohol and Tobacco Tax and Trade Bureau last month.
“Insects are viewed as what ruins food — a roach in your soup, a fly in your salad. That’s the biggest obstacle — the ick factor,” said Daniella Martin, the “Girl Meets Bug” blogger and author of “Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet.”
WASHINGTON | The higher price of organic foods and other products doesn’t seem to be deterring consumers: Sales jumped 11 percent last year, an industry report says. Sales of organics have been rapidly growing since the United States put strict rules in place and began certifying organic products in 2002. According to the Agriculture Department, the […]
“The kings are definitely special,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park. “They’re just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate.”
That hat is called piloncillo and it’s one of my favorites, not only for its deep caramel flavor, but also because as far as sugar goes, it’s as close as you can get to biting down on a stalk of sugarcane itself (a treat I’d occasionally enjoy as a child).
To make multiple variations of frittatas for the same meal, I just break it down into multiple pans. So rather than cook one large frittata as described in this recipe, I divide the recipe between a handful of small skillets, allowing me to customize each — sausage for my son, vegetables for myself, etc.