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Amid the lush raspberry canes, blueberry bushes and strawberry plants on his two-acre farm, Jeff Shepherd surveys the past and confidently eyes the future.
In an era when several Oregonian berry patches have been abandoned or pulled out, Shepherd is aggressively adding plants at his terraced two-acre haven wedged into the Jackson Creek drainage on Daisy Creek Road in Southern Oregon.
The fruit is a key ingredient in the long-term success of an intertwined venture hand-made chocolate truffles he began making last summer and organic fruit. While the fruit keeps him close to nature, truffles are far more profitable. Click here to read more from this article
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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the people frustrated with their dead-end, cubicle-trapped jobs, plopped on their Sunday couches watching Emeril "bam" his way through a couple dishes, and saying to themselves: "I could do that." These amateur cooks naively believe that there is a correlation between preparing homemade or TV meals and the professional kitchen. Worse yet, they may have stars in their eyes. My friend Claudia who teaches culinary journalism, often comments about how the pupils in her class "all think they're gonna be Click here to read more from this article
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