Chef and restaurateur Sam Hayward pays close attention to the source of his ingredients, teaching the rest of us to think about where our food comes from, and leading a food movement in Maine.
While some beachcombers turn up their nose at a slimy piece of seaweed on the beach, they should not. What keeps that seaweed flexible and slippery is also what keeps our ice cream smooth in our mouths, our lipstick smooth on our lips, and our shaving cream smooth across our cheeks.
Cooks in the past were comfortable about adapting recipes to ingredients at hand, including finding sweet substitutes for white sugar such as maple sugar, molasses, and even thickened apple cider.
Conservationists want us to eat so-called “trash” fish, such as skate, as a way to help save overfished species. Cookbook author Nancy Harmon Jenkins explains that skate is actually delicious and quite easy to cook.