rick's picks

For those who want authentic homemade-style pickles but just don't have it in you, look no further. Rick's picks is the answer. The Lower East Side (NYC) based company has a national cult following and yet their roots are still attentive to staying local and sustainable. Try the sliced bread and butter, they have a little zing with added ginger and are not too sweet. 

Available by mail and at Greenmarkets.

- Wednesdays: Union Square Greenmarket, Union Square West Between 15th Street and 16th Street (year round)

- Saturdays: Union Square Greenmarket, Union Square West Between 15th Street and 16th Street (year round)

- Grand Army Plaza Greenmarket, Grand Army Plaza Brooklyn (year round)

- Brooklyn Flea, Bishop Laughlin High School 176 Lafayette Ave. Brooklyn, 10am - 5pm

- Sundays: Brooklyn Flea, 1 Hanson Place, at Flatbush Avenue in Brooklyn, 10am - 5pm

Tayto

I recently realized that with all the places I have traveled to around the globe there's a spud of a common thread to all those destinations. You could say my common thread is the chip, or crisp if you are in the UK and parts of the EU. I’ve de-bagged a couple in Greece, flavored with rosemary; very tasty. An interesting twist was the peri-peri version I noshed on in the outback of South Africa. And of course have nibbled on a few, purely for research in the US. Ahem. Sorry, those pre-formed spuds in a can don't make the cut.

So what makes this the unique link to my travels? The seasoning usually becomes very localized, like ketchup or pickle flavored - a favorite up in Canada. Mostly, I like them plain-n-simple like the way they were origially made.

Limerick Market - buying Taytos, Barry's and Jam

The original potato chip recipe was created in Saratoga Springs by another Chef George; George Crum and they were called "Saratoga Chips". It’s said Chef George came up with this crispy thin chip when soggy potatoes kept being returned to the kitchen from a Mr. Vanderbilt. The chip was such a hit they made it on the menu full time. See sometimes good stuff can come from a flop!

In 1920, Frank Smith was one of the first to season a slice. Smith's crisps were originally packaged with a twist of salt in grease proof paper bags - and sold in London. Smith’s today is known as Walker’s Crisps. Other than salt, the potato chip remained unseasoned until an innovation by Joe "Spud" Murphy, the owner of an Irish crisp company called Tayto, developed a way in the 1950’s to produce the world's first seasoned crisps. Flavors; Cheese & Onion and Salt & Vinegar.

You may be asking, George I thought you only ate healthy? I Sure do, but part of a healthy eating regemin is moderation, not sacrifice. I enjoy a few. I don't suggest parking in front of the TV with a 6 1/2 gallon can Grandma Utz’s Chips (one of my favorite’s made in the US).

So far Utz has me sold for chips in the US. What’s my top travelled chip? Without a doubt the original "Cheese and Onion" made by Tayto. My crew recently introduced me to Taytos when filming in Ireland for GH Living it UP!. It's time to go back, I finished my last bag. 

images: Hirsch Productions

Olives Gone Wild

I love olives in every which way they can be served; marinated with herbs and garlic, chopped into a tapanade, and don't forget sliced topping a bruschetta. 

Then there's art with olives! It’s just amazing how much olives can imitate life!

Every time I walk past a piece of Godard artwork I find myself intrigued how he pulls real life stories out of a personified olive or peice of fruit - with his twist of course. I hope you enjoy his work as much as I have. And if you have not had an opportunity to see one in person, here's a taste below.

Briefly about Godard

Known as the "Rock Star of the Art World" is currently the #1 best selling artist in the U.S. Godard's work is highly collected by private collectors, and people from all walks of life. Godard's imaginative world of art is seen by millions of people each month world wide such as cruise lines, galleries, hotels, television, magazines and countless merchandising kiosks and stores. Godard's world of art is a lighthearted perspective of life that surrounds us, mirroring our lives through martinis with animated olives, drunken grapes, dancing strawberries, and the good life. Godard's unique portrayal of fun is an exciting combination of imagination and often subtle humor which evoke and engage the creative side in "Olive" us. Today Michael Godard is considered one of the most prolific and influential artists of our time.

Authentically Greek

Opa! Great way to start your morning. Great quality ingredient. Chobani Greek Yogurt, it's the real deal. And the list of benefits are as long as the ingredients not added. 

All natural. No preservatives. No artificial flavors, synthetic growth hormones: No rBST-treated milk, includes 5 live & active cultures, including 3 probiotics. Made with real fruit. Twice the protein of regular yogurts. A good source of bone-building calcium. Gluten-Free and Kosher-Certified. Safe for people with corn, nut and soy allergies.

Chobani's story begins with its owner, Hamdi, who was born and raised in Turkey; and is a third-generation maker of Mediterranean foods. He started AgroFarma with the vision of bringing high quality, all-natural products to the U.S.. After reaching quick success with Euphrates; authentic feta cheese, Hamdi launched Chobani and formed an expert team. Chobani's Master Yogurt Maker, Mustafa Dogan, custom blends special yogurt cultures just for Chobani.

"Mustafa's custom blends special yogurt cultures; we add these to the milk that we receive daily from local farms to make yogurt. We then strain this yogurt to make it outrageously creamy and ridiculously high in protein.

Did you know it takes three pounds of milk to make one pound of Chobani?"

Next the yogurt is strained to remove excess liquid. This magical step is what puts the ”Greek” in Chobani Greek Yogurt and makes the yogurt so outrageously creamy and rich.

It's made in the authentic Greek tradition, in New York State and available throughout the U.S.

Available at Whole Foods.

Cleveland's Famous

This is great story, and timely with the beginning of baseball season. We have all had a frank, pretzel and Cracker Jack. But add baseball at your home stadium and you have a memory for a lifetime. So what is it that makes that unforgettable experience? I have great memories of my Dad and I at Yankee Stadium. That is reason enough. But yes, that frank tasted great, a flavor you can't quite replicate at home. I am not sure that Bertman Ball Park Mustard graced the top of my frank, but for all the lucky kids in Cleveland, Ohio there is great history and heart behind the golden condiment pumped on their ball park frank. 

Three generations of Bertmans have been making their secret recipe Ball Park Mustard for Cleveland's ball park. Their grandfather developed this great product in his garage the 1920s and the rest is history. So if you attend a game at Progressive Field, the home of the Indians, get a frank or pretzel and top it with Original Bertman Mustard. And - don't forget Dad.