As jubilados (Spanish for retirees) and foodies, we frequent farmers’ market and search out creative chefs to zest up our own cooking.
“When is fishing?” “Is fishing today?” “I go fishing now?” A UNESCO World Heritage site of 138 islands, centuries’-old totems, abandoned Haida villages, pristine waters,
Zucchini. Zoo-keen-knee. What a disconnect between its name, free-spirited and lyrical, and the vegetable, ubiquitous and obese, tasteless and dull. (I cringe at the uppityness
I was struggling with what to write for our first blog of 2022. Travel plans? Something philosophical? New Year’s resolutions? Aha! Thanks to Magellan I
Do you know piccalilli? No, I don’t mean Piccadilly, the train station in London. Although I first became acquainted with piccalilli in an English pub in
Cynara cardunculus, carduus, kaktos, carchofas, arḍī shawkī, al-kharshūfa, ḥarshafa, alcarchofa, carciofo, articiocco, artichaud, hartichoak—Arabic, Hebrew, Greek, Italian: so many ancient names for artichokes, going back
Ruby-flushed petioles crowned by lily-pad leaves, rhubarb announces the arrival of spring. The first fruit vegetable of the season, rushing to be ahead of asparagus,
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