Welcome to the tenth issue of The Cook’s Cook. This issue has the theme of education, and our cover chef, Nicholas Calias, is an educator in every sense. Read about this extraordinary role model in Lisa Miller’s profile “A Passion for Teaching.”
In “The Modern Apprentice,” Dawn Viola details the history and advantages of apprenticing with master chefs, and how the American Culinary Foundation encourages these important studies.
Another view of education is provided by Tracey Miller, who describes an exemplary high school culinary arts program, the Seacoast School of Technology in Exeter, New Hampshire.
In “Real Pet Food Matters,” Lynn Felici-Gallant explains what to consider when feeding your dog, and offers a recipe from holistic veterinarian Dr. Judy Morgan.
Molecular biologist Dr. Kevin Folta explains the science behind GMOs and how it has lessened the need for chemical pesticides.
Forrest Pritchard wears the hats of farmer and journalist. His compelling article, “Rewriting the Road Map to Sustainability” shows the connection between two very different agribusinesses.
Wine editor J.D. Landis opened a thirty-two year old “odd bottle” of white Alsatian wine from his cellar that he bought in the 80s for under $10. How was it? Read his fascinating and amusing article to find out.
Read about dehydrators, foraging, and letting your kids make their own lunch. You’ll find recipes for luscious gluten-free challah and cherry-chocolate Mandebrot, authentic southern Italian meatballs, and advice on teaching a freshman college student how to cook in his very first kitchen.
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