Salmon may be the most ubiquitous, yet complex item on every menu in Seattle. It's such a politically sensitive issue. Eat farmed Atlantic salmon? No way do I want my entree sauteed in butter and microscopic persistent organic pollutants. Wild salmon? It's better, but is it … [Read more...] about The complexities of salmon
Travel tales
IACP in Denver
A year ago, somehow I was crowned the chair of the Food Writers, Editors & Publishers section of IACP (International Association of Culinary Professionals). It's the largest membership section of IACP, with more than 1,100 members in 26 countries. But even so, it's still a … [Read more...] about IACP in Denver
