See here for my (first) article in the Boston Globe. The subject? Fruit leather.
Until starting the article, I was like most people in that I didn't put much thought into fruit leather. In fact, the only thing I ever thought about it was that it wasn't as good as a fruit roll-up, and I haven't thought that since 1994. Between then and now, my mind was a fruit leather wasteland.
But in my research I realized that there's more to fruit leather than meets the eye, which is good, because there isn't much to fruit leather that does meet the eye. I've come to learn that this murky, tacky strip of dried goo is actually quite fascinating.
The blogosphere is rife with fruit leatherheads making their own versions at home, and some of the world's top chefs have embraced leathers as one of the more doable tricks of molecular gastonomy (all you really need is a blender and an oven with the wattage of an easy-bake). On top of that, many cultures around the world make fruit leather as a traditional method for preserving ripe fruit well past its season.
When it came to fruit leather, I had only been able to see the present. But now, like Dr. Manhattan, I can see its past and future.
Again, the article: