Just like family members, Kelly Beef cattle are raised with care and love. At the Arrow T Ranch in the Williamson Valley outside Prescott, Arizona, Tom Kelly and his wife, Tammy, bring together their relatives to work and gain expertise in treating animals, and human beings, right. [caption id="attachment_66578" align="aligncenter" width="1280"]

Ari Weinzweig got a front-row tasting of Tunisian extra virgin olive oil five years ago, while visiting a sun-drenched Tunisian family farm that's been making oil since 1891. How did it taste? "Delicious," says Weinzweig, co-owner and founding partner of Zingerman's Delicatessen, now part of the Zingerman's Community of Businesses in

“Fire is a language all its own. It’s magical. Mysterious.” No, these are not the words of a committed arsonist, but rather Francis Mallmann, one of South America’s greatest chefs, a man famous for his deftness with this most elemental of cooking tools. Raised in Patagonia by an Argentinian father and

It's been more than 20 years since I moved from a suburb on the east side of Detroit to San Francisco, and there are a few things I miss about my childhood home. When I say "a few" I mean three: my family, warm summer nights and almond boneless chicken. If

We've all heard the saying "it takes a village." But communities are drawn together for many reasons. Some cling tight to tradition with activities like barbecues and Fourth of July parades. Others share neighborhoods with backyards that spill onto golf courses, lakes and swimming pools. And then there's Agritopia. "If you live

Have you ever wondered what exactly you're getting when you purchase a bottle of olive oil? Extra virgin? Pure? "Pure," explains Dan Flynn of the University of California Davis Olive Center, "which is such a great word from a marketing standpoint, indicates to a lot of consumers that they're buying the

In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables -- fava, peas, scallions and artichokes -- and called frittedda (or fritedda). [aside] In western Sicily, where frittedda was born, it is served as a

Lobsters, crabs and shrimp are crustaceans and are not, strictly speaking, shellfish. They do not have shells, even though we call them that. Their "shells" are properly called carapaces. These hard carapaces have joints for movement and grow with the animal and can be sloughed off. When cooked, crustaceans will