Years of themed dinner parties, bake sales, Fourth of July picnics, and cookie swaps have left us feeling like kitchen veterans, and maybe just a smidge overconfident at the stove. A one-day class at the renowned Culinary Institute of America seems like the perfect learning vacation.
Bald eagles are regular winter visitors to Clarksville, Missouri, some 70 miles north of St. Louis, where a working lock for river traffic keeps the water open and the birds well-fed. The area may seem unlikely as an epicenter of organic food and wine, but a handful of locals are pushing the envelope to make that transformation.
“Big industry is destroying nature. It is destroying people, too. That’s why the future lies in natural production, such as ours. Once you try this type of wine, the next morning you feel as if you had milk.”
Dottie and John share their thoughts on Open That Bottle Night, the annual celebration they invented that "gives people a license to enjoy a bottle of wine for what it really is: an enjoyable, tasty beverage with some really good memories attached to it."
“I think when you combine all of this [training] with the fact that our students get hands-on practical experience during the entire two years they are with us—we offer the best two-year EV education available.” Speaking as one of the graduates, I have to agree. The program was one of the best experiences of my life.