I love to eat, and so I am always looking for stories on food in the Southeast. This morning the New York Times posted an article about a new specialty oil that is taking the culinary world by storm–green peanut oil. It was developed here in Pitts, Georgia, and is now starting to be recognized by regional chefs as a great new product. You can read the story at https://www.nytimes.com/2016/11/02/dining/green-peanut-oil-cold-pressed-south.html?smid=tw-share&_r=1.
Meanwhile, growing olives in the Southeast for their oil is also booming. Vegetable and Specialty Crop News has a recent story about growing olives in Florida at https://vscnews.com/olives-in-florida/.
