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I was born in Southern America, Georgia to be precise.  Though we moved from the south to the midwest when I was only three, I still claim my birthright as a southerner.   I mean would be crazy not to.   No disrespect to the cuisine of Colorado, the food of the south speaks to me more.  Peach pie, Sweet tea, Biscuits and gravy, crawfish boil, gumbo, etouffee and of course Jambalaya. 

Tags: Lunch I Made This American Rice Collaboration Recipe Deep South Seafood

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I had the pleasure of attending an evening of Greek produce and food.  Before the night, Greek food to me was grilled lamb, plastic wrapped feta and moussaka.  Yeah, I know it’s more than that, what I liked most was their passion for the ingredients. 

We learned about currants, dairy, mastic and obviously olive oil. In my mind I never associate olive oil with Greece, yes, I knew that they produced it.   But it really hit home how important it is to Greece when reminded that it comes from a sacred and blessed tree dating to ancient Greece. Olive branches were used to crown Olympic winners after all.

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