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Julia Moskin on Muck Rack

Julia Moskin

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New York
As seen in: The New York Times, MSN, NYT Cooking, O Globo, The New York Times en Español, UOL, Yahoo Life, Estadão, The Economic Times, The Independent (UK), Yahoo News and
New York Times Food reporter. Pulitzer winner. Lifelong New Yorker. Fast walker. Slow eater. DM me on Instagram, @juliamoskin
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Articles

Frutos rojos todo el año: es obra de Driscoll's

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By Julia Moskin Verified
| Infobae Verified
Antiguamente, solo había una forma de conseguir una fresa madura en invierno: ser miembro de la corte real francesa. En 1712, Luis XIV envió a un espía a Chile, que entonces estaba bajo control español, para sacar de contrabando plantas autóctonas de bayas blancas. Los jardineros reales las cruzaron con bayas rojas europeas, las cuidaron en semilleros de estiércol y las calentaron con fuegos subterráneos, todo para que el rey pudiera tener fresas en marzo en lugar de tener que esperar hasta junio.
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Frutos rojos todo el año: es obra de Driscoll’s

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By Julia Moskin Verified
| The New York Times en Español Verified
You have a preview view of this article while we are checking your access. When we have confirmed access, the full article content will load. Antiguamente, solo había una forma de conseguir una fresa madura en invierno: ser miembro de la corte real francesa. En 1712, Luis XIV envió a un espía a Chile, que entonces estaba bajo control español, para sacar de contrabando plantas autóctonas de bayas blancas.
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Why Are Berries Everywhere, in Every Season? Driscoll’s.

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By Julia Moskin Verified
| The New York Times Verified
Once upon a time, there was only one way to get your hands on a ripe strawberry in winter: be a member of the French royal court. In 1712, Louis XIV dispatched a spy to Spanish-controlled Chile to smuggle out native white-berried plants. Royal gardeners bred them with European red berries, coddled them in manure hotbeds and warmed them with underground fires, all so that the king could have strawberries in March instead of waiting until June.
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