People love salmon – but not all salmon is created equal. Farmed fish can be fed yucky things, with harmful side effects to both the fish themselves and to the waters they call home. Brad Leone Read Quote
Most chefs only use and need a handful of knives – even if they own 25, they usually grab the same four or five. Brad Leone Read Quote
You don’t need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month. Brad Leone Read Quote
They may be small, but microgreens are intensely flavorful, ranging from sweet to spicy to tart to sour. Brad Leone Read Quote
For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong itch to make something with my own two hands – be it squid-and-veggie ramen or the fiberglass finish on a surfboard. Brad Leone Read Quote
And knife making is as much art as science, as far as I’m concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels. Brad Leone Read Quote
