YOLO COUNTY NEWS
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Bruce Gallaudet

Don’t miss the tastes of spring

On a recent trip to Los Angeles, it threw me when I encountered the word “curated” applied to food and drink. Previously, curators functioned only in cultural institutions. They are content specialists who put on cultural exhibitions, experts with extraordinary knowledge of dinosaurs or Pop Art. At Ray’s, a restaurant in the Los Angeles County […]

Spring is a busy time for honey and hives

Forty thousand pounds of honey sounds like a lot, but Doneice Woody of Winters tells me it’s actually “tiny,” compared to other producers. OK, if you say so. But when I visited the family farm and saw the stainless-steel equipment in the USDA-inspected production room, and the centrifuge, tanks, boxes of jars and other necessities, […]

April 01, 2015 | Posted in Food & Drink | Tagged ,

Spear something local and fresh

In your view, fresh taste matters most for which fruits and vegetables? In other words, when does “fresh-picked” or “picked ripe” really translate into a far superior taste, enough so that you’re willing to pay a premium? Most Davisites would surely put corn and tomatoes on that list. We can’t wait for them to come […]

February 25, 2015 | Posted in Food & Drink | Tagged ,

Lemon tree, very pretty: Our most local fruit?

What is truly the most local fruit or vegetable grown in our area, one that takes advantage of Northern California’s unique climate? Answer: the Meyer lemon. These citrus trees are so easy to grow here and so useful, they should be in far more yards. We have a 12-foot Meyer lemon tree that puts forth […]

January 28, 2015 | Posted in Food & Drink | Tagged ,

Salute to non-steamed broccoli

Our son and his wife recently introduced their 6-month-old child to solid food. Sloan had been nursing exclusively. Their pediatrician encouraged this. The notion, we were told, is that a child introduced to a variety of solid foods very early on will be a less picky eater. That can’t be the whole reason, but I’m […]

November 26, 2014 | Posted in Food & Drink | Tagged ,

Field to Fork: In Sweden, it’s ‘pass the potatoes’

Not long ago Diane and I traveled to Sweden for a wedding, where of course I had to query the locals and snoop around food markets to see how they embrace locally sourced food. “What do you look forward to in late spring and summer, coming from the land onto your tables?” I posed that […]

September 24, 2014 | Posted in Food & Drink | Tagged ,

Field to fork: Play catch-up with summer’s produce

Tomatoes, corn, eggplant — this list of summer’s bounty could go on, but we’ll leave it at that, invoking the journalist’s “rule of threes.” (Cite three examples and in our culture, at least, that stand in for everything.) The summer growing season is coming to an end, as days grow shorter, nights get cooler, and […]

August 27, 2014 | Posted in Food & Drink | Tagged ,

Skyelark

July 23, 2014 | Posted in Media Post

Field to Fork: Skyelark Ranch, not a lark at all

Young people out of college who try to build a farming or ranching life from scratch in our region have one thing in common. It’s drive. An easier way of life is always available through conventional employment. Yet they feel deeply that this is their life’s path. In the case of Alexis and Gillies Robertson, […]

July 23, 2014 | Posted in Food & Drink | Tagged ,

Field to fork: Chicken the way it used to be

On one hand, there is arguably the best-tasting chicken you can find in these parts. “People in their 80s tell us they haven’t had chicken this good in 50 years,” as they can remember the days before chicken became industrially produced cheap protein. Kristy Lynn Levings and Brian Douglass offered this testimonial as we sat […]

May 28, 2014 | Posted in Food & Drink | Tagged ,
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