Welcome to Tastegurus issue two. 

Have you been thinking about honey lately?  Us, too.  In this issue we discuss single-varietal and micro-climate honeys , how chefs are getting involved with beekeepers (no, not like that) and how to cook with honey.  And what about mead ?  “What, that old-fashioned sounding “honey wine” from Beowulf days?” you ask….  Well, it’s not just for Renaissance fairs anymore.  We’ve uncovered some prime examples of modern mead making at its best.  We’ll also learn bees make honey and how it gets to us. 

Filing from Parma, Italy, Brita Rosenheim and Louisa Cass go right to the source to report on two iconic classics of local cuisine – parmigiano reggiano and culatello di zibello .  Noël goes on a culinary scavenger hunt for the famed pré sale lamb of Mont Saint-Michel.  Kami gets a lesson on Taiwanese shui gou and potstickers.  And Ricardo investigates Mexico City’s favorite midnight snack – tacos al pastor.

In the coming weeks stay tuned for changes as we upgrade Tastegurus to include a weekly newsletter, a daily round-up of food news and more content to be updated bi-weekly.

Thanks to everyone who filled out our April survey on how you like to eat oysters.  Here are the results:

• 68% - raw
• 12.5% - I don’t eat them
• 10% - fried
• 4.5% - grilled
• 3.5% - stewed
• 1% - other

As always, feel free to drop us a line if you have an idea for an upcoming issue. ( This e-mail address is being protected from spam bots, you need JavaScript enabled to view it )

Tastefully yours,

Xanthie Drankus & Noël Thévenet