Even restaurant owners dine at home sometimes and when you're the owner of a restaurant like Portsmouth's Pesce Blue, where from scratch is king, a little experimentation before trying dishes out on the diining public is in order. So what's in Cliffe Arrand's fridge? Yeah, while it's all there in full color glory, it looks a little too good to be true. Where's the junk food, Cliffe? Hiding? Here's a list of what's in Cliffe's fridge. Cliffe's Fridge: Yeah, where's the beer, Cliffe?

In the husk roasted corn, spectrum organic mayo (gotta try that), Kefir Cultured milk, Pacific hazelnut milk
local baby beets, Miso master organic dark miso, bamboo shoots, organic cilantro,last night's from scratch red kidney beans and rice and roasted corn and and avocado tacos...

Himalayan pink saltForget that wacky little girl holding the umbrella in the rain (Ok, that's Morton's--you know, the blue cylindrical carton, familiar metal pour spouts, "when it rains, it pours" etc.), now artisan (yet another foodie buzz word) salts in black, pink, grey, flake, slab and smoked are what's to sprinkle on your grilled salmon. Better yet, have ten different kinds to use for very specific purposes as in, " I only use Himalayan coarse pink salt on my heirloom tomatoes fresh from the farmer's market." And on your hard boiled egg? Maybe some Cyprus flake. Get some at www.attthemeadow.com 

A Black Truffle: They look funny, but foodies love 'emWe foodies spend large amounts of time yakking about obscure ingredients in a way that makes us sound like Harvard PhD's with a fork and knife. One of the things we like to talk about are truffles. Not the chocolate kind mind you, but the tuber, the fungus-like black or white gnarled ugly thing found near oak trees in Italy and France......

What's in Elizabeth Dinan's Fridge? For one, there's a BB gun in the freezer for varmint shooting.Our ace crime reporter spends a lot of time in court following some of the Seacoast's most notorious bad guys, but she still has time to cook. And drink apparently from the looks of what's inside her fridge. So what's in Elizabeth Dinan's Fridge?

This is in my fridge: Tomato sauce, salami, lettuce, miso and sparkling sakeWhat's in Your Fridge?

So you've got some great stuff in there--the brews, the milk, the cheese. But what's that way in the back? That fuzzy green thing? Yep, forgot about that huh? All those jars and packages you thought you'd make great gourmet meals out of just forgotten. You can tell alot about a person by what's in their fridge. So here's what's in my fridge, Rachel Forrest, Food Writer. It's not pretty. Well, a little pretty.

That's just some tomato sauce, salami, lettuce and unidentifyable leftovers. And strangely enough, sparkling sake.

The Farmer and the Spreadsheet--
One reason I started a new career in farming was to get away from sitting in front of a computer all day in my other career as a software developer.  Little did I know farmers use computers too.  Since I've committed to growing food for 40 families or shares in my CSA program, I need a plan.

 After all, failing to plan is a plan to fail.  A spreadsheet program can be used by farmers to figure out how to plan the growing season.  Start with how much food is in a share, multiply by the number of shares, add 50% for bad weather, pests, etc. 

Rich Collins blogs about wine--I’m in the wine industry, and I listen to people. And I’m not just playing lip service here folks - I really do listen.  And the question I hear the most?

Organic Farming on the Seacoast---Andy Gagnon here, and I'll be writing a blog about being an organic farmer on the Seacoast.  I'm a New Hampshire native, and attended UNH, studying Electrical Engineering.  In pursuing a career in software engineering, I moved to the West Coast, living in California and Oregon for a total of 14 years where I saw the explosion of the organic food movement.  When I moved back to New England, I noticed a distinct lack of available organic produce, and so after 20 years computer work I've decided to have a more balanced life, pursuing a new career in organic farming.  I worked one summer in the gardens at Arrows Restaurant in Ogunquit, ME, and also started growing and selling my own greens at farmers' markets.  I still work as a web site developer in the

Welcome to Crave, Seacoastonline.com's food and drink blog. Each day we'll have exciting updates from Seacoast experts in the food world--the people who grow our food, pour our wine, study the best vintages, and the chefs who create the dishes we dine on in our fine restaurants. You'll meet folks who want to only eat local and learn about their triumphs and trials. We'll find out what it takes to produce local wine or that new seasonal appetizer and take a look at my own blog feature, What's in Your Fridge? It's a candid look in words and pics at what local luminaries have in their refrigerators. Please feel very free to post your comments as we  go along. That's what makes Crave a true local foodie experience.