At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another.
"I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for
I think my genuine appreciation of his gesture moved him. With the air of a...Full Story