Sustainable. Organic. Local. April 2016

Sustainable. Organic. Local. April 2016

Bodega Ultima FOR HIS LATEST VENTURE, restaurateur Kevin Goldsmith (of TakoSushi) teamed up with his son Cary Goldsmith to dream up a concept with a more European feel. As their vision for Bodega Ultima developed, the father-son team reflected on their passion for and...
Google This

Google This

GOOGLE’S ANNUAL “Year in Search” retrospective reveals much about who we are as a global community. The tragedy in Paris, for example, generated more than 897 million searches across the world. What happened in Paris? Why did ISIS attack Paris? Is it safe to...
Sustainable. Organic. Local. January 2016

Sustainable. Organic. Local. January 2016

Lisa Kessler comes from six generations of farmers—they all just happened to do other things professionally. Prior to starting White Hills Lavender and Herb Farm in 2008, Kessler was a teacher and physician assistant. When she and her husband moved to the area to...
Simplicity, Simplicity, Simplicity

Simplicity, Simplicity, Simplicity

EVERY FEW WEEKS, I nimbly navigate my way through the myriad questions involved when ordering a sandwich at Subway. Twelve inch or six inch? Nine grain wheat, nine grain honey oat, Italian, Italian herbs and cheese, or flatbread? Heated? Cheese? What kind? Those are...
God Bless America and Pass the Cheese Tortellini

God Bless America and Pass the Cheese Tortellini

WHEN IT COMES TO EATING, our sensory system operates much like a highly coordinated basketball team. We take our place at the table and our sight, hearing, touch, smell and taste begin passing the ball around the court.  We hear onions sizzling in a hot pan. We inhale...