Yes, we have farmers in Pittsburgh — we just call them urban farmers — and if you’re one of them, you’re in luck.
The 2019 Pilot Farmer Incubation Program at the Hilltop Urban Farm in St. Clair, a planned 23-acre urban farm nonprofit, is now accepting applications from experienced urban farmers to farm 5.75 rehabilitated urban acres for the 2019 growing season.
Mr. Keller is one of my favorite chefs and I’d love to give this a try…but I might embarrass myself as Mexican is my ultimate “pig-out” food.
Might be safer if I keep my distance. 😉
Beyond its embrace of Oaxacan food, La Calenda — named for Oaxaca’s tradition of community parades — also showcases goods from Mexican artisans. Its wooden plates are made in Guerrero, Mexico, and its traditional mezcal pottery is from Oaxaca, as are its clay pitchers, red bowls, and hand-blown glassware.
This is what bloggers are really great at – exposing the world to other foods, cultures & ways of life than what they are used to. Really good stuff.
“The idea, at its most basic, is to present the food how people who love it would prepare it,” Prah said. “It’s like a database or a digital vault where people can open the drawer, see recipes, see some ingredients.”
Iconic dishes occupy a lofty position in the American culinary landscape. They’re the dishes that we make pilgrimages to, the ones that are on The Great Foodie Bucket List, the ones that you can’t leave town without trying. They’re dishes that in many cases can only be found at one restaurant, and those experiencing them for the first time do so in quiet reverence. They’re the dishes that really are that good. In other words, these are the 101 dishes that you really should make an effort to try at some point.
Culinary travel has definitely been on the rise in recent years—according to research compiled by the website Booking.com, 51% of U.S. travelers select a destination for its culinary offerings and 25% plan to take a dedicated culinary trip this year, many to New York, the top pick for a food destination. So it made sense for the site to join forces with chef Marcus Samuelsson, owner of Red Rooster Harlem among others, and star of the current PBS series “No Passport Required” currently airing on PBS stations and streaming on Eater.com to launch a culinary recommendations section called “A Taste of Travel.” Samuelsson will list his restaurant picks for four cities: New York, New Orleans, Myrtle Beach and San Francisco.
For the series, Samuelsson traveled to six U.S. cities on a discovery tour but the restaurants weren’t necessarily the focus; he was after the immigrant culture expressed through their food scene. In New York, he explored the Indo-Guyanese community in the borough of Queens, in Miami, the Haitian community, in New Orleans, Vietnamese, in the Detroit area, the Arab community, the Mexican community in Chicago and in Washington D.C., the culture of the country of his birth, Ethiopia.
Start making your foodie plan of attack by perusing the newly released menus for this year’s Epcot International Food and Wine Festival. The event will be held from Aug. 30-Nov. 12. Park admission is required.
This year’s festival doesn’t have as many new marketplaces as last year: the Shimmering Sips Mimosa Bar. The Festival Center Wine Shop will serve food and drink as well.
Not going to lie – food waste drives me absolutely CRAZY!
Food waste is a huge problem in developed countries, and has been reaching crisis levels in the UK for a few years. There have been cries to stop the “buy one get one free” and multi-buy offers in supermarkets, and various other calls to try and stop us wasting so much food. For some experiencing the hard end of food poverty, the image of wasted food is like a punch in the gut. If somebody has been hungry over a sustained period of time, it seems almost cruel to flaunt the sheer scale of wastage we have in the UK. There are legal barriers and loopholes to stop food being redistributed much of the time: some charities, such as FareShare, are doing an amazing job in highlighting the issues and redistributing food to where it’s needed most, but so much more still remains to be done.
Chefs and avid restaurant diners may want to follow an issue that has the legal community abuzz. A new and curious recent court ruling over cheese has broad ramifications for the food industry as we know it.
The question at hand: is it possible to copyright taste?
Although the subject matter of sensory copyright is vast and often confusing to those outside the legal community, the case of Heks’nkaas (“witches’ cheese”) is an interesting one. According to the company, Levola, who bought the recipe for the cheese spread from a local grocery in 2011, it should be allowed to copyright its cheese spread due to its unique taste. The case was initially dismissed, but has been brought before another court, The District Court in The Hague to revisit the ruling.