Vaca­tion­ers will take to the skies in record num­bers this sum­mer. Air travel can be very stress­ful with TSA check­points and man­ag­ing per­sonal affects.

Feel­ing good at the end of a flight may depend on how well and what we eat and drink inside the air­port ter­mi­nal.

Hydra­tion is essen­tial to hav­ing a good travel expe­ri­ence. Bring a portable water bot­tle to be filled once inside secu­rity clear­ance or pur­chase bot­tled water at ven­dor loca­tions. Drink up!

Avoid bev­er­ages known to upset the tummy. Too much cof­fee, alco­hol or orange juice will bother most peo­ple. Order more sooth­ing drinks like club soda or herbal teas.

Fruits like berries, pineap­ple, can­taloupe, cucum­bers and water­melon con­tain a high per­cent­age of water.

Read more: Air Fare →

Sure, there are more ways than one to accom­plish any given task. Or cut a melon, pineap­ple or mango.

When ama­teur knife skills clash with more expert tech­niques, there is a lot to be learned.

Any­one can wield a knife blade. Exact­ing just the right cuts to extract every bit of fruit with­out waste can be tricky. Doing so safely is yet another feat.

Round-​shaped fruits are espe­cially unruly. Pic­ture a large can­taloupe or hon­ey­dew melon rolling around the coun­ter­top. There is a ten­dency to judo chop it dead cen­ter to stop that action.

Deft hands will exer­cise patience and exe­cute a plan.

One clever move is to first cut both ends of the melon off. This cre­ates a flat base on which to stand the melon on end.

Read more: Mak­ing the Cut →

Apples and oranges are great.

No one refutes their solid nutri­tional value or culi­nary ver­sa­til­ity.

By the time June rolls around, it’s time to mix things up in the fruit depart­ment. We crave the taste of sum­mer in all its stone fruit and berry glory.

Every trip to the gro­cer or farm­ers mar­ket is a delib­er­ate pur­suit for what’s new in the sea­son.

Early Cal­i­for­nia cher­ries have found their way to the stands. The sea­son looks to be a short and sweet one with a lim­ited crop this year. North­west cher­ries will quickly fol­low. No need to pout with Rainiers and red vari­eties like Chelan, Teiton and Bings rushed to mar­ket upon harvest.

Read more: Bare Fruited →

Amer­i­cans have a seri­ous love affair with snack­ing. Those of a cer­tain age might still define a snack as a quick mid­day grab for a Snick­ers bar or bag of potato chips.

Tra­di­tional daily eat­ing pat­terns are built around three “square and struc­tured” meals. Snacks were sup­ple­men­tal to those three squares.

This behav­ior is yield­ing to more mod­ern eat­ing styles char­ac­ter­ized by fre­quent snack­ing. These snack­ing events occur in a more unsys­tem­atic way and varies from per­son to per­son.

Snack­ing used to be about diver­sion, fun and indulging in food crav­ings. There is a shift toward health, well­ness, fresh and pre­mium snack foods.

Plea­sure is still a com­po­nent to snack­ing, but so are nour­ish­ment, opti­miza­tion and convenience.

Read more: Snack Happy →

The Blos­som Hill orchards are located in Pat­ter­son, Cal­i­for­nia. Some sug­gest this loca­tion to be the world’s best apricot-​growing region.

Lucich — San­tos Farms have been family-​owned for more than 90 years. For over 35 years, they’ve devel­oped exper­tise in grow­ing, pack­ing and ship­ping Cal­i­for­nia apri­cots and apri­ums under the Blos­som Hill Orchard name.

Four gen­er­a­tions over­see the daily oper­a­tions. Their over­ar­ch­ing goal is to pro­vide cus­tomers with the best eat­ing, sweet­est, juicy apri­cots.

Jim Lucich, sales rep­re­sen­ta­tive for Blos­som Hill, said the 2018 crop in Pat­ter­son is lighter than usual. Weather played a part with the crop set. Chill hours were lower than needed, and some cold and rain that came after the bloom had an effect on the crop.

The com­pany grows its apri­cots in a sustainable-​minded envi­ron­ment. Lucich and San­tos Farms and Blos­som Hill Packing’s objec­tive is to pro­duce pre­mium deli­cious fruit with food safety in mind.

Read more: Blos­som Hill →

There are ten cel­e­brated national hol­i­days in the United States, so named by con­gress. After those stayed hol­i­days, peti­tions get intro­duced to local, state and national offi­cials for com­mem­o­rat­ing other wor­thy days.

Fewer than 150 are granted in an aver­age year, across all cat­e­gories, by the pres­i­dent of the United States. Still oth­ers get invoked at a more local level procla­ma­tion.

Even so, that still gives us every­thing from National Pome­gran­ate Month and National Cherry or Pecan Pie Day to draw atten­tion to the pro­duce indus­try and ingre­di­ents wor­thy of a food hol­i­day.

How­ever man­u­fac­tured, some of the food related hol­i­days make per­fect sense. National Bar­be­cue Day and National Ham­burger Day coin­cide with the upcom­ing Memo­r­ial Day Hol­i­day week­end.

For most of the coun­try, Memo­r­ial Day week­end launches the sum­mer out­door cook­ing sea­son. We build mem­o­ries around shar­ing food and cre­at­ing food events in more casual environment.

Read more: Foodimentary →