While I found the entire movie to be an inspiring feast for the senses, I was struck by one message in particular: 'Food is memories.'
Consistency is a highly desired and even required attribute in a wide variety of contexts.
Cultural places in the Berkshires like Tanglewood, Mass MoCA, Jacob's Pillow and the Williamstown Theater Festival have traditionally stolen the headlines as the stars of this picturesque region, but the locavore food and drink movement is shifting the spotlight.
What's it like to sell your artisanal goodies at Smorgasburg, the open-air food market in Brooklyn's trendy Williamsburg neighborhood?
It turns out that, yes, the guys who make your $75 entree aren't above a $1 cheeseburger.
The success of the movie, produced by Steven Spielberg, Juliet Blake and Oprah Winfrey, is that it serves to remind us of the joy of eating together and the connection that food can bring to families, communities and love affairs.
It seems to be a big buzzword these days. The "G.I." abbreviation has taken on an entirely new meaning.
For Guy Savoy, it's all about feeding people -- the intensely intimate, powerful act of preparing something that will be consumed.
I am glad that I don't have to choose yet, but if I had to, I would teach Mathematics part-time and run a small seafood cafe on a beach.
By Nancy and James Chuda founders of LuxEcoLiving and co-founders of Healthy Child Healthy World West Hollyw...
I've long admired the work of Chef Craig Hopson, first at One If by Land, then at Le Cirque, so I was happy to hear he was back behind the stoves, this time at a swanky new 125-seat restaurant with a too-cutesy name, set in the belly of a building across from the Plaza Hotel and next to the venerable Paris movie theater.
By Nancy Chuda founder and Editor of LuxEcoLiving and co-founder of Healthy Child Healthy World Solvang, Calif., Bacon and Brine ...
"I want people to get down and dirty while hammering at crabs, drinking cheap ice cold beer, telling random stories. Like when I was a kid."
It is only fitting that our values, actions, and abilities be best utilized as tools of positive social change, both locally and globally.
Last fall, when Time magazine published an article about the "Gods of Food" that omitted female chefs, a media backlash ensued.
I don't want to brag, but in the past few months I think I have really mastered the art of annoying my executive chef/husband in the kitchen.
I cannot alter everything, and I cannot bend to every whim. There just has to be limits.