Fran’s Chocolates, Seattle
Fran Bigelow is the Queen of Chocolate in the Northwest. While it seems impossible, Fran’s chocolates have gotten even better, more sophisticated, and more delectable.
Chef Juame Brichs, Barcelona, Spain
Jaume Brichs, chef, pastry chef, food and beverage consultant, and cooking class instructor, is a man passionate about his Catalan food and culture.
Chef ‘Ölelo pa‘a Faith Ogawa
For Chef ‘Ölelo pa‘a Faith Ogawa, cooking is a spiritual act. “Everything has energy,” she says. “Sometimes I go to pick a mango and I hear a voice that says,’No, not that one, it’s not ripe.’
Meet the Crawfish Boys
Kham and Khang Nguyen, two Vietnamese brothers, were the last people I expected to find when I came to interview the co-owners of My Brother’s Crawfish.
Jake Tortorice, Jr: Guardian of Tradition
“I can’t believe I own Rao’s Bakery,” says Texan Jake Tortorice, Jr., grinning like a kid. He’s standing in the bakery’s original Calder Avenuelocation where the iconic Rao’s Bakery was born in 1941 in the little southeastern Beaumont, Texas.
Mudbug Farmers Christine and Darby Douget
Darby Douget never expected to love raising crawfish. That’s because he’s done it since he was 12.
Meet Hummer & Son, Louisiana
It all started with a 4-H project that William “Bill” Hummer did as a kid. Next thing you know Hummer and his dad became fulltime beekeepers and honey producers.
Pratt Morales, Golden Crown Bakery
“I have a degree in accounting,” Pratt Morales says, smiling broadly. “But I didn’t want to become a CPA; I wanted to be a baker.”
The Salsa Twins: John and Jim Thomas
John and Jim Thomas, aka “the salsa twins,” are the Smothers Brothers of New Mexican cuisine.
Queen of Southwestern Cooking: Jane Butel
Jane Butel could make sopaipillas in her sleep. The delicate pillows of fried dough are the doughnut of the Southwest and Jane’s made a million of them.
Monastery Mustard: Heavenly Goodness
These spicy Sisters make a line of mustard lovers’ mustard and all of them have big, hearty flavors.
Brien’s Maple Products
RFT editors have sampled other coarse grind maple sugars and Brien’s is far superior to any we’ve tried. We particularly love Brien maple sugar chips on warm butter toast or bagels.
