It’s been a busy few weeks. For a while now my daily agenda has felt full to bursting on a regular basis, and I find myself yearning for a little TLC. The healthful surge of energy that accomp...

 I recognized the look. I see it every time I walk in the back door of a new restaurant. “I’m Peter, and I’m here to stage.” (A stage is an unpaid, short-term internship when a cook works...

 This weekend is the grand opening of the Old Capitol Farmers Market (OCFM), one of my favorite times of the year because it marks the return of our beloved Saturday morning market routine. The f...

In 1970, when I was 17 years old, I bought a book entitled Living on the Earth by Alicia Bay Laurel. It was illustrated with beautiful line drawings and the text was handwritten in cursive. Alicia Bay...

 Approximately 40 percent of the food produced in the United States, approximately 133 billion pounds, will end up in the trash. That’s roughly equivalent to buying five bags of groceries, then...

 I was in Montreal for my annual trip with my son Robb. We were in a quiet gallery in the Marc Chagall exhibit at the Montreal Museum of Fine Arts when the loud call of a hunting horn emanated fr...

 Loren Shanle is living the dream. Sell the business, move to the sunny coast, start a winery…except, he hasn’t moved to the sunny coast. He’s still in Rochester, accepting all four seasons...

 It’s rare these days to buy anything that will truly last 100 years, much less generations. Cast-iron cookware, when properly cared for, can last indefinitely. I have a set of cast-iron skille...