Mezcal on Ice? Hey. that's Nice!
I think I prefer mezcal at room temperature. I mean, I’ve had it cold and didn’t find it as complex as room temp, which actually helped me get into it, in the beginning. But I’ve also had it out of the still and it was delicious, but … that had to have been at least warm, right?
The Tipping Point on Restaurant Wages
Are you #LivingOffTips? This week on Eating Matters, host Kim Kessler is talking to Meg Fosque, the National Policy Director of Restaurant Opportunities Centers (ROC) United. ROC United exists to improve wages and working conditions for the nation's restaurant workforce.
Steve Olson is dedicated to the education and consultation of degustation for appreciation and celebration. He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relati