Recently, some in Congress have attempted to take catch shares off the table for fishery managers, limiting regional councils' ability to make the best decision for their fishermen.
The idea that the "authentic" in food is sort of a false one, full of imagined nostalgia.
The teams behind some of New York's hottest restaurants today are couples. With Valentine's Day being one of the busiest dining days of the year, what do these culinary power couples have planned?
"Vote for the best bartender!" Everyone in the restaurant industry was asking friends to vote. At least those categories were based on food. But the contest that pushed me over the edge was named "The Hottest Chef."
It was probably more foolhardy than courageous to try and gather ten superstars together for one effort. However, that was the task.
Kitchensurfing brings the chefs to your kitchen The home-field advantage - any bookie or stats geeks will tell you it's a real, even if they can't te...
Thanks to better working hours and cheaper travel, dining out in the cities where they work in or locales around the world is part of what it means to be a chef today; gone are days subsisting exclusively on family meals--or cigarettes, coffee, and amphetamines.
This year I have promised myself to meditate daily, spend more time with my family, shop more carefully, entertain more often, and eat more mindfully. Some of that has to do with paying attention to the upcoming trends this year.
Gerald Lieberman wrote, "Vegetarian: A person who eats only side dishes," in reference to dining out at restaurants. And if you are a vegetarian, you know what he means.
Oyster tables were turning out freshly shucked oysters and the BBQ table had mac and cheese, roast pork, cornbread, fixins and pig paella. Five or six fires were burning around the space and were set in old sugarcane bowls that were formally used to cook down the cane syrup. We drank and ate our fill and headed back to the cottage for a bit more debauchery.
We can only prepare and eat safe and sustainable seafood dishes if we are given honest information about how these products are harvested, bought and sold. The current system isn't designed to ensure that accountability is a constant player in seafood production.
Today, some of the country's busiest and best food entrepreneurs are also chefs. Here, Food & Wine names 10 extraordinary and prolific chef-restaurateur empire builders.
Daily news headlines dampen the message of the Yuletide. Thankfully there are, and always have been, organizations and individuals that demonstrate when our intentions are focused on peace-making and global welfare, we as a world community can live together in harmony.
What better time than the holiday season to celebrate the bounty of California? To make it easy for you, the Conservancy asked chefs and food producers to share a favorite recipe that features sustainable, seasonal ingredients.
This question originally appeared on Quora. Answer by Jonas M L...
Late last month, chef Daniel Corey was awarded a Michelin star for the second year in a row. Just a few days later, I was invited into his kitchen at San Francisco's Luce restaurant.
Why do we have this urge to eat food that nobody else is eating?