Nestled in the light-industrial district of Ketchum—where half of the houses are empty most of the time, where restaurants struggle to make it through “slack” season and where transients and transplants strive to make a living—a thriving bakery burns through 10,000 pounds of organic flour every week. And that’s on a slow week. During peak season, that number doubles.
Bigwood Bread has weathered the seasons in … Read More
“My grandmother was French, a great cook and a waitress for 50 years. My grandfather was a butcher. My mom was one of 11 kids, and her job in her family was cooking.”
Growing up, Taylor experienced how good food brings people together. “It was our luxury, our entertainment, how we related to people,” said Taylor. … Read More
Story by Katy Stewart
I was served a surprisingly graphic example of Old World food culture on a research trip to Calabria, Italy. One afternoon, I found myself face to face with the cooked head of a sheep that my hosts Maria and Alfredo Barletta had placed on the table. As the sheep’s clouded eyes stared up at me, the Barlettas explained how to pick the … Read More
Little Kitchen Pastries started as a small home operation, but each new piece of baking equipment the Fernandes’ added seemed to overtake the kitchen until it felt smaller and smaller. Soon, the duo’s stand at the Eagle Saturday Market wasn’t enough to … Read More