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SACRAMENTO, Calif. -- Paul Vossen remembers the typical Italian olive oil junket of 30 years ago. Visiting olive oil professionals witnessed vats of fresh olive oil pressed from olives taken straight from nearby Tuscan olive groves. But the tour also went to another area of

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Chef competitions on TV, front-page articles in daily newspapers, cover stories in mainstream magazines: Everyone, it seems, is talking, writing, blogging, dreaming about food. And getting serious about it. We're finally gaining some much-needed civic momentum to do something about obesity, about our food safety

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