Greetings, salmon lovers, and I assume that includes just about everyone? Hope so, because Food this week is all about salmon — more specifically, the farmed kind, which once got bad PR but now seems to be swimming back to respectability. Writer Tamar Haspel has a trifecta: She tells us why farmed salmon is becoming a viable alternative to wild-caught; what happened when seven panelists sat down for a blind taste test of farmed vs. wild salmon fillets, and where to find salmon that has been responsibly farmed.
Also this week, find out why Smoke Signals columnist Jim Shahin thinks fall is the ideal season for grilling. And Spirits columnist M. Carrie Allan introduces you to the Nelson brothers of Nashville, who have big plans for reviving an old family bourbon business — but a few hurdles to cross first.
Jim and Carrie, by the way, will be hanging out to take your questions at today’s Free Range chat, which kicks off here at noon sharp. In case you’ve never joined us, it’s a weekly tete-a-tete, bringing together writers/editors/readers into one glorious Q&A stew. You ask the questions, we supply the answers, or try to. And when we run out of time, which always happens, I grab a succulent leftover. Like this one, from last week’s chat: