Persimmons Need a Warning Label

Persimmons should come with a warning label. They are an inviting fruit, acorn-shaped, vaguely resembling a tomato with a cheerful orange color. They look like they should taste wonderful. Don’t be fooled by this beguiling façade. A less-than-ripe persimmon is horribly astringent due to tannins in the fruit that dissipate as it ripens. This is […]

Which Butter is Better?

If you lived in Juneau in the 1980’s, you’ll remember Le Petit Paris bakery. Its proprietor, Tom Loatman, made perhaps the best croissants on the West Coast. He insisted on using only French butter in his baking. Occasionally he would run short on imported butter, and come to our shop to get organic butter. I […]

Pomegranates: The Next New Thing

People are always looking for “the next new thing.” When it comes to food, “the next new thing” is often something very old that has been rediscovered. Consider the pomegranate. This ancient fruit has recently become a culinary media darling. Not only the fruit itself, but pomegranate juices, teas and concentrates have taken the market […]

Pears: The Forgotten Fruit

A few weeks ago I wrote about apples and the excitement attending the arrival of the new crop. With all the hoopla about apples, it is easy to overlook other fall fruits. One victim of this neglect is the pear. Few fruits are as underappreciated, being forced to share the spotlight with such a glamorous […]

Butter is Good

Unless you have been living in a cave, you have probably heard that trans-fats are bad for you. Hydrogenated and partially hydrogenated oils like margarine and vegetable shortening are definitely “out.” The evidence is mounting that these chemically altered fats may contribute to health conditions ranging from heart disease to certain cancers to immune system […]