Once again, the Turkish Turquoise Coast has beckoned us from halfway ‘cross the world. What better way to while away an early October week than aboard a traditional Turkish sailboat?
According to our beloved Wiki: “A Gulet is a traditional design of a two-masted or three-masted wooden sailing vessel from the southwestern coast of Turkey.
Built in the coastal towns of Bodrum and Marmaris, similar vessels can be found all around the eastern Mediterranean.”
We depart port from Bodrum on one of these mighty sailing vessels.
I was honored to again participate in this year’s Organic Produce Summit in Monterey. Even though I no longer engage directly in trading organic produce, something draws me to this event like no other. What’s in it for me then? Why must I go? Continue reading
The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading
We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.
We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading