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Anamaria Worswick started fermenting food while living on a commune in California. She and the other members survived by eating food they found in dumpsters; fermentation was a way for them to preserve it. The Bermudian now hopes to profit off that s...

James Suckling is a contributing editor to Wine Spectator and he also has his own www.jamessuckling.com site that reviews wines. He rates a Pinot Noir that we have just imported for the first time, 94/100 and goes on to write, “A dense and wonderfull...

Since having kids, all sorts of strange things have happened to my food. I have discovered glitter in my cereal and crayons in my tea. I have rescued Strawberry Shortcake from the bottom of a bag of nuts. I will never, ever, forget the case of the ex...

The Lifestyle team challenged chef Enworth Davis of Muse to come up with two salmon recipes that would be easy to replicate in our kitchens at home. Go to www.royalgazette.com to watch him prepare the pan-seared salmon and check out the recipes below...

Judah Smith is a kid with determination. The 11-year-old Bermudian has already made great strides towards accomplishing his goal of becoming a chef. He works under a professional chef in a bistro in London, England, writes a food blog (www.judahlon...

Carolyn Pledge Amaral was never allowed to barbecue ribs at home. When her husband Frank burned them, she chewed him out — in front of everyone. The argument became legendary. Their friends now say, “Sure, we’ll come over to eat, as long as Frank do...

Do not eat anything if you do not know where it has been or how it has been treated. That is the 2015 dining philosophy, in a nutshell. Chefs and restaurant owners on the Island believe the buzz over organic, locally grown food is only going to incre...

When Gabre and Deborah Swan describe their cassava pie as a labour of love, they aren’t kidding. They grow the cassava root themselves, organically. That involves tending it for two years before they can dig it up, peel it, grate it, and bake a vega...

Bread isn’t just something to eat for Lucinda Worrell-Stowe, it’s a remedy for all ills. She’s battled numerous forms of cancer since the 1990s and, throughout it all, has made and sold bread under the label Positive Energy. “When you are making bre...

Moving into your first home or apartment? Then you know that decking out a new kitchen isn’t easy. And with so many tools, gadgets and utensils on the market one is bound to get a little overwhelmed or confused. Truth is you don’t need three variet...

I’ve always found big storms exciting. There’s something about being tucked up safely inside with the wind and the rain lashing at the windows, that’s comforting and exhilarating at the same time. But there are storms and then there are hurricanes — ...