* * * White Water Farm clams in prosciutto-piave broth at Area 31./ David Samayoa * * * I find out where and how local restaurants get their ingredients in”Sourced,” a new Miami Dish column.  For the first “Sourced,” I spoke with Chef John Critchley of Area 31 about his five-course sustainable seafood menu. The menu [...] » Read more..

This past weekend, Fairchild Tropical Botanic Garden announced the winners of the “Green Cuisine” competition.  A few weeks ago, I helped judge this contest, which was part of the Fairchild Challenge, an environmentally-based series of creative projects and contests for middle and high school students.  The winners of  “Green Cuisine” were Miami Central High [...] » Read more..

I’m excited to be participating as a judge in this year’s Fairchild Challenge.  The Fairchild Challenge is a showcase for the research projects of students of all ages, but this Saturday is the showcase for high school students.  I will be one of the judges in the Green Cuisine contest. High school students have to take [...] » Read more..

In college, I felt intimidated and unmoved by the theoryheads at school.  As I used to say: Macaroni and cheese or Foucault? Which one is of greater benefit to the world? You can guess which one I chose.  The 7th Annual South Florida Environmental Ethics Conference sounds philosophical and lofty, but there’s nothing more practical than the food we eat and the soil it [...] » Read more..