Chef and Forager

In the dozen years since [Bill] Smith pioneered his honeysuckle sorbet, based on a centuries-old Sicilian recipe for "jasmine ice" and his own trial and error, he has taught his employees and their spouses how to pick the flowers. He pays them fifteen dollars for eight softly packed cups. This year, though, thanks to spells of cold and wet springtime weather, he's been largely on his own, forced to forage in thin patches that aren't booming with the typical blooms.

- From the Indyweek