By Scott Mechura EBS COLUMNIST Sometimes, our lives are made better, easier or more enjoyable by the unlikeliest of people. Take for example the Kingsford charcoal...
By Scott Mechura EBS COLUMNIST A restaurant kitchen can be an intimidating place. I’ve even seen some seasoned cooks walk in to certain big, bustling kitchens...
By Scott Mechura EBS COLUMNIST Every day of the year is for someone or something. From ferrets to kazoos. From cheese fondue to submarines. Everyone and...
By Scott Mechura EBS Columnist This column is part of series. Read parts I, II and III. For two months, my series “The fall of food”...
By Scott Mechura EBS COLUMNIST This column is part of a series. Read part I and part II here. Eating is hard. As if what we...
By Scott Mechura EBS FOOD COLUMNIST Life is full of actions, beliefs and words that we never think we would ever say or do; people we...
By Scott Mechura EBS FOOD COLUMNIST This column is part of a series. Read part I and part III here. We are at war. And we...
Local chef takes helm in Horn & Cantle kitchen By Tucker Harris Correction: An earlier version of this article stated that Scott Mechura was the executive...
By Scott Mechura EBS Food Columnist This column is part of series. Read part II and part III here. From the safety and performance of our...
By Scott Mechura EBS Food Columnist The average grocery store has 82,000 items. That’s a massive amount of food and products when you really think about...
