As the aircraft makes its descent, I spot miles of white, sandy beach. I wonder if the pilot’s made a wrong turn, but then hear, “Welcome to Riga.” Yes, Riga.
Latvian chef Martins Ritins taps enough sap in one season to last him, and his patrons, all year long.
“When it’s sunny, you can get 20 liters (4.5 gallons) a day from a …
