Discovering a Shore Thing at Lake Titicaca
On the border between Peru and Bolivia sits Lake Titicaca, considered sacred by the Incas, who believed that the creator god Viracocha rose from its depths to create the sun, moon, stars, and first humans. As I hiked along the winding path next to the lake I wondered what treasures it might hold?
Exploring the Lived-In History of Old Quebec
Old Quebec is a city worth exploring for anyone who loves food or history. Quebecers have worked hard to preserve their city and are proud of its long history and French heritage.
Walking the Green Path: An Abundance of Raspberries
As a café owner, most of my time is spent being concerned about scarcity; but at times I can see that what we do have to share happens by tending to the things that matter.
There’s Something Americans Should Know About Spending Time in Canada
On a recent road trip across Canada, I learned there are a few things every American should know before they pack up the dogsled and make a run for the border.
How to Use the White Bread Grill Test to Grill Better Food
Using the white bread grill test is an easy way to see how your grill really works and is a great way to learn how to grill better food.
Walking the Green Path: Supporting the Butterfly and the Bee
A challenge for restaurants and cafes trying to practice sustainability is figuring out their role in making sure there is a sustainable food system and a sustainable eco system to support their work.
Walking the Green Path: A Story Told by Plants
By reconnecting to the land and its stories we become more aware of what it provides for us and by appreciating native foods we honor those who lived here before us.
Better Eating with Umami: When Organic Snacks Become Junk Food
Finding healthy snacks can be hard for a family when organic snack food starts getting loaded with chemicals, sugar, salt, colors, and flavors that you don’t want to put in your body.
How the Right Dough and Cast Iron Make Delicious Pizza
So often when someone talks about homemade pizza, it conjures up images of soggy crust, bland toppings, and why there are so many frozen pizzas in the grocery store. But it doesn’t have to be that way, all you need to make better homemade pizza is the right combination of dough, tools, and technique.
At the Table with Marc Matsumoto Founder of No Recipes
In this issue of At the Table, we talk with Marc Matsumoto who is the founder of No Recipes. What we like about Marc’s approach is his focus on helping people learn techniques, instead of just providing recipes.
Walking the Green Path: A Little Water Goes a Long Way
Living in an urban area, we may not always realize how much groundwater we lose to runoff. Since restaurants are big water users it’s important to see what we can do at Butter to help keep our water clean.