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We ventured 130 feet underground to meet Linda Griffin and see how Highbridge Springs gets water from the source to you. Spoiler alert: they're so far underground that the spring is actually overhead! And hearing the Highbridge origin story from Linda was a bonus.
When the temperature rises, so does our determination to seek out tasty dishes that don't require turning on the stove or lighting a grill. Cucumbers are coming on strong at the farmers market right now; grab a few and try something new. Because nothing says chill like a cucumber, right?
Chefs Ouita and Tyler shared Jacques Pépin's "Happy Cooking" philosophy with happy guests in our Holly Hill Cooking Studio. His Tapenade was on the menu that night and now we've created a summery version of it to share with you.