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Grub Street's Food Chain, By The Numbers

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Grub Street's Food Chain kicked off in July of 2009 with Charlie Palmer of Aureole in New York who described Chef Jason Berthold's duck cassoulet at RN74 as "flawless." So too the feature. Simple. Democratic. Informative. It's the kind of thing editors see and say, "We need to create something like that." If you want to geek out, here's a look at how the Food Chain breaks down by the numbers after a year. To read an analysis of the statistics, check out the article, Breaking Down the Food Chain.

Read the whole story at The Daily Meal

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