California chefs encourage fresh dining in Cuba

By Peter Orsi
Published December 11, 2012 10:53pm ET
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California chefs encourage fresh dining in Cuba
In this Dec. 8, 2012 photo, U.S. chef Kelsie Kerr smells a pineapple while shopping for fruit and vegetables at a farm in Havana, Cuba. Kerr traveled to Cuba with the California based "Planting Seeds" delegation that held give-and-take seminars with chefs and culinary students about slow food. Cuba has a longstanding culture of organic farming by necessity. During the "Special Period" of the 1990s, many private urban plots popped up in Havana amid austerity after the collapse of the Soviet Union. Unlike in the United States, pesticide-free is largely the rule here rather than the exception, mostly due to a lack of supply. (AP Photo/Ramon Espinosa) | Ramon Espinosa

HAVANA (AP) — Rice, beans, pork — and lots of it. That’s a typical restaurant meal in Cuba, widely regarded by travelers as a culinary wasteland where the variety and quality of raw ingredients leave much to be desired.

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