Apple growers in Chile will start planting Galaval and Jugala, two mutations of the Gala variety, next year, according to Chile’s Andes New Varieties Administration. "The goal is to expand the range of Gala varieties offered in Chile, which is one of the most produced groups and currently relies on the Brookfield variety. The market requires new genotypes that respond to producer needs," said Product Manager Lorena Pinto.
U.S. resorts have begun adding less-pricey, less-formal dining options after several years of struggling to keep white tablecloth eateries full during a down economy, experts say. "They know that diners perceive the traditional resort restaurants as expensive and formal, so they are opening ones that are cheaper and more casual," said Technomic's Darren Tristano.
Restaurants are increasingly experimenting with smaller portions that help guests manage their weight while taking a smaller bite out of the budget -- but going too far may push patrons looking for bigger portions to rival establishments. This piece explores the question of whether restaurants have an ethical obligation to help keep customers on their diets.
Homegrown shiitake mushrooms outdo their grocery store counterparts in flavor and texture, and they are easy to grow and harvest. Simply implant mushroom spores in a freshly cut oak log, keep in a shady space of yard, and water at least every other day to keep mushrooms damp and spur growth.
Napa Valley's Mira Winery will test out underwater aging by sinking 48 bottles of its 2009 Cabernet Sauvignon in the Atlantic Ocean for three months. "The ocean has similar ideal elements that impact aging -- temperature, pressure, humidity, pressure motion, light -- or lack thereof -- and oxygen," said winemaker Gustavo Gonzalez. "Is there something just as impactful and interesting in aquaoir as there is about terroir? We are going to try and find out."