A nonprofit publication of the Kentucky Center for Public Service Journalism

Chef John Foster: ‘Convenience over quality’ debate mixes in cost, availability, and even climate

There are subtle changes this time of year, things dropping in and out without a lot of fanfare and hype. The speed at which some of these products go through the market is astonishing, and makes it that much more intimidating to try and buy and eat local. Just when I’m used to getting my asparagus, it’s gone from the market. It would be so much easier if it’s there when I need it....

Chef John Foster: Americans are slowly coming around to embrace the lowly pea

  Pea. That singular word conjures up a myriad of feelings, images and emotions, most of it bad.   “Eat your peas or you won’t get any cake!” “Here you go Mr. Foster, salisbury steak and strained peas.”   From cradle to grave the green pea has been our adversary at some gastronomic juncture. Even if you adore green peas, I can guarantee that at some point during your life,...