It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That’s debatable.
This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar.