From Sicily to Naples, Florida

Chef Vincenzo Betulia of Osteria Tulia Leads a Farm-to-Table Revolution in the Sunshine State

Written by: Madelyn Gagnon

Move over, Florida oranges: There’s a new crop in town. The state harbors nearly 32,000 acres of tomato fields, yet many are unaware Florida also grows the largest amount of fresh-market tomatoes in the U.S. The largest tomato producer across the pond in Europe, naturally, is Italy, so it makes sense that Sicilian-born chef Vincenzo […]

Read

Cheesy Romance

How Youssef Fakhouri Became L.A.'s Preeminent Vegan Cheesemaker

Written by: Jessie Birschbach

Necessity might typically be the mother of invention, but in the case of Youssef Fakhouri’s beloved vegan cheese, it’s love. Fakhouri, owner of dairy-free cheese shop Vromage in West Hollywood, began working in restaurants when he was 13, making pastries and chocolate, cooking and performing other tasks of the trade. After coming to America from […]

Read

Allan Beton of Benton's Country Hams

Benton’s Country Hams

Madisonville, TN

Written by: Jesse Hom-Dawson

“We were just doing what every other hillbilly in Tennessee was doing in their own backyard,” Allan Benton, owner of Benton’s Country Hams, recalls fondly about how his business was founded. Forty-two years ago, fresh out of graduate school, Benton took a job as a high school guidance counselor, and then promptly resigned once he […]

Read