Photo: April Greer for The Washington Post

Photo: April Greer for The Washington Post

“They keep their distance. They give you the dirty stare,” says Julian Eckhardt, sous-chef at the Inn at Little Washington, whose kitchen staff has visited Autumn Olive Farms twice. “Pork is now like tomatoes. Everyone wants heirloom varieties, and the funkier it looks, the better.”  -- Washington Post, food section cover

Photo by Fred Turko

Photo by Fred Turko

Seven years ago, chef Brian Voltaggio asked sheep rancher Craig Rogers if the staff from Volt Restaurant in Frederick, Maryland, could come camp out and cook at his several hundred-acre Border Springs Farm in Patrick County. That first cookout quickly swelled to nearly 100 chefs, and Lambstock has been growing ever since, attracting celebrities like Sean Brock, Vivian Howard and Edward Lee, among others, with its underground vibe. 

--Virginia Living, cover

Photo: Fred + Elliott Photography

Photo: Fred + Elliott Photography

“People think of the Midwest, but Virginia is actually one of the largest grain-producing states in the mid-Atlantic,” says Ben Row of the Virginia Grain Producers Association. Much of that acreage is in corn and barley, destined for Virginia’s increasing number of breweries and distilleries. But home cooks and professional chefs are also bringing historical Virginia grains into the kitchen, including barley, sorgum and Bloody Butcher corn. 

--Virginia Living, cover

Photo: Megan McManus

Photo: Megan McManus

Why does a strawberry grown down the road cost more than one grown in California?

--Washington Post food section, front page

 

I knew what we were in for. I had been a business journalist for a dozen years (five of them on staff at Inc.) and had written countless articles and a couple of books about managing start-ups. My husband was a smart M.B.A. with entrepreneurial drive, I told myself, and I would be the supportive wife with exceptional business sense. In five years, he would sell the company to Coke or Pepsi and cash out.

Of course you've already guessed it: I was dead wrong on nearly every count. 

-- Inc, cover

 

Ever since I heard about the crash, I've been thinking about the pilot's inky last few moments, frantically scanning instruments and ransacking his brain for a pertinent flight training tidbit. Every pilot I know has been there, in an open sky full of panic. But we're still alive. It's that slim margin between life and death that fascinates me, that unknown combination of timing and training that kept me flying and killed John F. Kennedy Jr. 

--Salon.com, lead story
 

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