NY Times Dining Section: Home-Cured Olives and Plenty of Sauce
From the New York Times’ Dining Section…
Olives, Flavored by Time, Seasoned With Memories: Home-cured olives, with a primer on taking olives from the tree to the table, with tasty things such as olives steeped in olive oil and sprinkled with fennel seed, lemon zest and black peppercorns. A perfect project for Harvest Month.
PLUS more food news, gossip, and debate…
• Local Carrots with a Side of Red Tape: The struggle to get local carrots into local New York classrooms. Seems obvious, but it is actually quite difficult.
• Industry Money Fans Debate on Fish: A children’s health coalition came out with recommendations for fish-eating that contradict government warnings about mercury levels. Turns out, the group was partially funded by the National Fisheries Institute. Debate ensues.
• An Early Departure for Beard Board Head: Dorothy Cann Hamilton steps down so her projects can be eligible for Beard awards.