“Creole cuisine, the food of New Orleans, it’s a living thing. Nobody’s trying to stop it from changing; nobody said its got to end, so that’s why it’s still alive.”
Is there a beverage that defines the South? Creole and Cajun fusion? (or confusion) In my interview with Liz Williams, director of the Southern Food & Beverage Museum (SoFAB), she answers all and states the mission of this unique institution, “Look at cultural attitudes towards the foods, not just a recipe.”
Harrisburg is still one of the major railroad transportation hubs of the Northeast connecting to the west and the south. Old steel mill buildings and warehouses have been repurposed for new specialized industries and institutes of higher education.
Read more about Harrisburg’s new mayor – not a cookie cutter politician!
Mrs. Annezio Bouritis and her son Mixαlis Famelitis operate the traditional Annezio Bakery located in the port town of Merichas. Set in a typical white washed stone building with a view overlooking the harbor, the cars of customers are usually double parked on the narrow street.
Greeks positively revel in sharing their food, especially with visitors. Mrs. Bouritis and Mixalis were equally enthusiastic to share recipes for cheese tarts and pastel. Read more at…
The volcano that blew Santorini into history 3,500 years ago created a soil that produces the driest white wines and the finest dessert wine this chef has ever had moisten his palate.
Santo Wines – responsible for 17% of the agricultural land on the island – emphasized that its mission is “to preserve the cultivation of land and overcome the challenge of rapid touristic development that leads to the abandonment of land cultivation.”
The volcanic cliffs maintain an ideal temperature for wine production making air conditioning unnecessary.
Spend time talking to the owners of the Paros Land Hotel and their promising young chef and you understand the resilience that has sustained Greece for millenniums.
It’s a creative force responsible for this enterprise and it will propel Greece beyond a temporary financial crisis.
Brothers, sisters, in-laws and grandchildren have all had a hand in the design, rebuilding and the myriad operational details required of a hotel. Their pride was palpable when they sat down each night at a long wooden table in the airy dining room for lengthy multi-course meals.
Summer: a time for fresh fruit, vegetables and taking time off from the daily grind. Do something different. Revert to the past when we all made our own and didn’t just buy it ready to eat. Enjoy!
The interplay of sweet fruit, astringent vinegar, fresh ginger, savory onions, spices, a bit of hot pepper and rich brown sugar is not only appealing but a great way to use fresh produce as it comes into season.
I like figs and chevre and caramelized onions. Of course who doesn’t like pizza? And summer time is California fig season in the USA. They’re low in calories, high in potassium, not too sweet and hold up nicely when gently cooked.
By the early 20th century California fig production was second only to Turkey, Greece, Portugal and Spain.
These iconic circular stone structures dot the land – both islands and mainland – and their images adorn countless postcards. Their stark beauty as ruins of a bygone agricultural age and the bird-like sails of restored mills stiff in the wind, evoke the same timelessness as the Acropolis of Athens or sacred Mt. Athos.
Wind permitting, a mill could grind up to 150 pounds of grain per hour. The mill men needed to develop skills to read the weather and gauge the strength of winds.
On the island of Sifnos, in the Cyclades group, Mr. Ionnis Trinas has constructed what very well may be the first fully functioning mill in over a century.