Where else? 
January  2015 Issue / Vol. 3, No.1                                                    (Rosmarinus officinalis)

James Beard Best Chef:
Southwest, Nobuo Fukuda

Chef Chaz Frankenfield

January 2015
Chef's Larder

Inside Daniel Mangione's Pastry Shop

Check out this month's out-takes on our Facebook page —


Mixologist Ciaran Wiese

Proof: An American Canteen

Check Out This Stout

Ice Wine: Darling of Desserts or Ice Queen?

Don't miss what's new at

Sign up for our free newsletter!



               Like Us!
Rosemary (Rosmarinus officinalis)

Over the centuries in the ancient European cultures, rosemary always had an association with stimulating the memory. Shakespeare memorialized it as the herb “for remembrance.” With research starting to unravel the mysterious connections between the stomach and the mind, it’s not surprising rosemary appeared in apothecaries for digestive problems, as well. If you read some of its benefits on Internet consumer sites, rosemary rates right up there with olive oil as a miracle product. And just like with olive oil, there’s tons of research to back it. The mere smell of rosemary can improve prospective memory, which involves the ability to keep track of things occurring in the future (McCready et al., 2013). It also improved cognitive performance (M. Moss, L. Oliver, 2012). For some chefs—you know who you are—this may preclude the need to text your purveyor at 3 ayem. The enabler for these brain boosts is a terpene labeled 1,8-cineole (the formal ID, for inquiring minds, is: 1,3,3-trimethyl-2-oxabicyclo[2,2,2]octane). This major chemical component of rosemary travels via the nose and lungs into the bloodstream and crosses the blood-brain barrier. The terpene, btw, also wafts from eucalyptus, bay, wormwood and sage. .