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I’m proud of myself for sticking to my guns and not being tempted to pump out a holiday-themed column. That doesn’t mean, however, that I can resist the temptation to follow current … more
The other day my daughter mentioned that the Florida manatee was no longer on the endangered list. My first thought was, “Excellent news! I guess humans can respect nature and serve as good … more
Here in Fernandina Beach, we mark this time of year with our annual celebration of the shrimping industry. The Isle of Eight Flags Shrimp Festival begins this weekend. But I’m not going to … more
I just can’t get crabs off my mind. Last week, it was those childhood memories of crab shacks on the Chesapeake Bay. This week, the beautiful sunshine and the fantastic breezes we get off the … more
Here comes summer (whew! Spring went by fast!). And it’s the time of year to enjoy the virtues of one of the quintessential foods of spring and summer: the blue crab. Though live blue crabs are … more
The coming of spring is a magical time of year. For some peculiar reason, this season brings out the inner poet in us all (corny, I know). The themes of reawakening, rebirth, new life and new hope … more
Getting really cool product samples is one of the big perks of seeking out or sourcing new purveyors for my biz. It’s quite a process to source any new products these days, especially if … more
Many people associate tzatziki sauce with the Greeks, but I am of the opinion it’s actually the most popular sauce on the planet. My opinion is based on exhausting, extensive, unbiased, … more
The other evening I was scrolling through a few old pics. As you might’ve guessed, these were pictures of food, specifically of dishes I had created and served from my restaurant at the … more
“There was a farmer had a sauce and pesto was its name-oh, P-E-S-T-O, P-E-S-T-O, P-E-S-T-O. And pesto was its name-oh.” Bet you can guess the topic of this week’s column: … more
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