Natural & Organic

When Kermit the Frog first sang “Bein’ Green” in the 1970s on Sesame Street, none of us thought that it would become a powerful statement about environmental consciousness in the new millennium. Yet in the past decade, thinking green has taken root and blossomed. It has gone from niche to nearly mainstream, and that shift raises substantial, complex issues for ...

If you have been into a bar during the last five years, you have no doubt noticed that bartenders have finally gotten their mojo back. They lost it sometime around the invention of the Harvey Wallbanger. Bartenders didn’t invent new drinks then—no one was really interested. Bar owners only wanted to know two things. How fast are you? How many ...

Whether the Gruyère and Emmenthaler of Switzerland, German butterkäse, French Brie and chèvre, or Italian pecorino, Parmesan and Asiago, cheese has developed into a delicacy that’s as much a part of a nation’s culinary identity as its finest breads and wines. The United States, too, always has produced some wonderful cheeses, including Muenster, colby and Monterey Jack, among others. But ...

At first blush, Chef Homaro Cantu causes a bit of a sensation—a wave of curiously static electricity that sets skin to prickle and hair on end, all the while a smile creeping ’round the bend. Ill-fitting words like deconstructionist and mad scientist dance with Wonkaesque playfulness in the image of the Chicago chef and inventor who has forged new lenses ...

The creation of Boston-based Legal Sea Foods’ Summer Harvest Salad began when a chef met a farmer. To develop the East Coast chain’s first item made entirely of local produce, Chef Jeff Tenner, executive director of culinary operations, asked the farmer to plant Cherokee Red lettuce for its sweetness and color. Tenner then arranged for the needed volume with that ...