Chef Greg Baker

Got nothing against strawberries, but I get more excited about strawberry onions every spring. The difference between an onion only a couple hours from the field and those that you find in the grocery store is night and day.

Ever wonder what all the little nubbins on broccoli are?

Florida winter purple cabbage to the horizon.

I talked to some very insightful folks about where upscale restaurants might be when this pandemic is over, The After Times.

Viewpoints vary. I wrote about them, here......

https://www.foodandwine.com/fwpro/fine-dining-future-predictions

What Fine Dining Might Look Like in the After Times Chefs mull some possible scenarios for post-COVID fine-dining restaurants, but the data might tell a different story.