I love being the clearing house for all things bean-oriented!I received this message from a fellow member of one of the big food boards: Anyway, after finishing the GMStallards, today...
Sherry Page has been a longtime customer and now she produced Napa Valley Wine Radio with Goosecross Cellars. Recently she interviewed me and now the podcast is available. I like...
My recent trips to Mexico have been spent in part searching for great bean pots to import. I see many styles I like but it often comes down to the...
The organization Schools for Chiapas is offering local, heirloom corn from Chiapas to home gardeners. You get 60 seeds of either white or yellow corn for $6.50 and the profits...
Last month I wrote about the Rice bean that my customer Daniel Osborn had brought back from Chiapas. My friends at UC Davis were very curious about it but asked...
I've written about cactus before, even blending it with pineapple juice, but last month when I was in Mexico City I made them part of my daily routine and I...
As most of you have noticed, I've semi-retired from the farmers market and Joan is now the face of Rancho Gordo. She also runs all of our operations here and...
Lately it seems I have almost an hour of email to go through every morning. I'm not so sure things are better than they used to be. But I did...
One of the oldest issues with beans is salt. Conventional wisdom says not to salt too early or the skins will get tough but you want to salt long before...
There was so much good food in Puebla that it would be hard to choose a favorite. Cemitas comes close. This ridiculously big sandwich seems to stay the same size...
I made a chili the other night, completely ignoring all of your recommendations. I toasted and soaked 3 anchos, 1 chipotle and 2 guajillos. Then I blended them with onion,...
I'm back in love with Giant White Limas. As I've said many times, limas are great, but most of us grew up with mothers who had no idea how to...