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Chefs Collaborative

Farm To Fork Across America: Chef Stephan Pyles... Limitless In Texas

Julie Ann Fineman | Posted 06.02.2014 | Food
Julie Ann Fineman

The chef-based demand for heirloom nutrient dense foods is helping to re-establish forgotten produce and proteins devalued by the industrial food system, creating limitless possibilities.

Trash Fish: Guess Who's Coming to Dinner (VIDEO)

Rebecca Gerendasy | Posted 05.13.2014 | Taste
Rebecca Gerendasy

Fueled by heightened consumer demand, the larger, more popular fish are being overfished.

Why Eating Trash Fish Is Good for Eaters, Fishermen and Ocean Fish (VIDEO)

Rebecca Gerendasy | Posted 05.06.2014 | Food
Rebecca Gerendasy

How do you change human behavior, a difficult proposition in itself, let alone when a big problem is largely invisible to the public eye? When it c...

Farm to Fork Across America: Hunger for Humanely Raised Beef With a Nutritional Twist

Julie Ann Fineman | Posted 03.10.2014 | Food
Julie Ann Fineman

Co-authored with Lee Glenn A Hoosier farmer taking on the beef industry over the nutritional value of our beef supply! Beef high in anti-oxidants...

Farm to Fork Across America: Artisan Parmesan, Vertical Tasting, and Food Culture in Reno

Julie Ann Fineman | Posted 02.15.2014 | Food
Julie Ann Fineman

Next we close our eyes, break a piece and inhale deeply. This is the most important analysis. Are the aromas pineapple? Walnut? Hummus? Wet grass? Cloves? Leather? It can be any of those things based on age and cheese terroir.

Farm To Fork Across America: Wild Alaskan Salmon Running for Their Lives

Julie Ann Fineman | Posted 12.04.2013 | Green
Julie Ann Fineman

Right now we have this beautiful abundance, a sustainable resource, the largest run of sockeye salmon in the entire world! Why put it at jeopardy?

Farm to Fork Across America: Chefs Collaborative Upgrading the Quality of Our Food Supply

Julie Ann Fineman | Posted 01.25.2014 | Green
Julie Ann Fineman

With the rich agricultural heritage of the south as backdrop to historic Charleston, SC, I joined 300 of America's best chefs, food producers and food activists in early November, for the Chefs Collaborative National Sustainable Food Summit

What Is Your Favorite Meal? A Reflection on Flavor, Salmon, and a Way of Life

Joshua Lewin | Posted 09.21.2013 | Taste
Joshua Lewin

I love salmon: fresh, cured, smoked, salted and buried. And I love the memories that return each time I prepare it.

Farm To Fork Across America. Mad Chef Jimmy Schmidt

Julie Ann Fineman | Posted 07.08.2012 | Food
Julie Ann Fineman

Emulsions? Infused oils? Salt blends? A lesson using these ingredients was recently given to me in the form of a private, culinary, tete-a-tete at the hands of Master Chef Jimmy Schmidt.

Occupy Your Kitchen!

Kurt Michael Friese | Posted 12.27.2011 | Food
Kurt Michael Friese

What we have is not just a food problem in this country, but a cooking problem. Food marketers have been working for decades to convince people that cooking is a chore.