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Market Watch: Exotic melons a sweet success in high desert

April 8th, 2016 Posted by Press No Comment yet

Reporting from Onyx — Thirteen years ago, when Ruben Mkrtchyan told his wife and four children that they were going to move from Glendale to a high desert valley in the middle of nowhere to grow the world’s tastiest melons, they thought he had lost his mind.

“My mom and I looked at each other and said, ‘What is he talking about?’ ” recalls his daughter Tatevik. “When we went up there, the land was completely empty, just Joshua trees and scrub.”

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In Search of Ibn Battuta’s Melon

April 8th, 2016 Posted by Press No Comment yet

There are no melons like Khorezmian melons,” he wrote, “maybe with the exception of Bukharian ones, and the third best are Isfahan melons. Their peels are green, and the flesh is red, of extreme sweetness and firm texture. Surprisingly, they cut melons into slices, dry them in the sun, put them into reed baskets as it is done with Malaga figs, and take them from Khorezm to the remote cities in India and China to sell. They are the best of all dried fruit.”

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REDISCOVERING FOOD TRADITIONS

April 8th, 2016 Posted by Press, Uncategorized No Comment yet

Episode 125: In this interview with Irina Stoenescu we talk about the re-discovery of food traditions, how regional foods are going global, and how Millennials and their interest in food with a story is shaping our food system.

After the taste standardization of the fast food era, we are in the middle of a food revolution. We are living in a time where the story of food and its ingredients (the community growing or raising it, its nutritional benefits, and traditions), are as important as the food itself.

The revitalization of food traditions fuels culinary innovation and creativity. Chefs searching for “forgotten” ingredients and “ethnic” foods are merging tradition and innovation and sharing their discoveries with the world.

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