Traditional fermentation at the heart of Japan’s healthy diet

ADAM JAMES The Australian The practice of fermentation in food can be traced to the very ­beginnings of civilisation when early humans discovered an al­chemy that allowed them to preserve ingredients so they could be eaten year-round. Almost every culture on earth practises fermentation in some way. But in Japan, fermentation is integral to the […]

Trade talks heat up over jalapeño chiles

Chile growers want to prevent other countries from using the names jalapeño and chipotle. Another commodity has the potential to apply some heat to trade talks between Mexico and the European Union.  Earlier this month, Mexican cheese makers demanded the right to sell cheese using European names while negotiators from the European Union want designation of origin protection […]

Dagwood’s in Vero Beach delivers big on flavor, quality and friendliness

By Maribeth Renne, Special to TCPalm Make sure you also try the Philly cheese steak dip, an excellent sandwich loaded with tender, perfectly seasoned eye prime beef and sautéed onions, peppers and mushrooms and a layer of melted provolone cheese. It comes with a cup of beef au’jus for added flavor. Dagwood’s makes tuna salad just the […]

Don’t get in a pickle with preserving, says chef Jamie Scott

by Jamie Scott   –   The Courier At the restaurant fermentation and preserving are just as important to us as local sourcing and seasonal cooking, says Jamie Scott, chef patron of The Newport. That’s  because, in my opinion, it enhances certain foods by manipulating and prolonging its existence. A combination of both preservation and fermentation – […]

Turning a pickle into prosperity

By Susanna McLeod, Kingston Whig-Standard Aboard the ocean liner RMS Empress of Britain in the summer of 1939, the family from Holland breathed a sigh of relief. The horrors of what became the Holocaust were vanishing into the distance. The palpable threat by Hitler to Jews made life impossible in Europe, and they fled. Now the […]