Daily Digest: May 9, 2013
Meet the porron, the communal drinking vessel of Spain. [WP]
Chicago may increase its number of dedicated food truck spaces. [Chicago Tribune]
Bee deaths near a crisis point for American crops. [NPR]
Alabama will be the last state to legalize home brewing. [NPR]
... Read more >
Q & A with Curtis Duffy of JBF Award–Nominated Grace
After coming up the ranks in some of Chicago's most prestigious kitchens, Curtis Duffy opened his own restaurant, Grace, to rave reviews. A 2013 nominee for Best New Restaurant, Grace attracts diners from all over the country who are seeking a taste of Duffy's thoughtful, sophisticated cuisine. In our interview below, he fills us in on his progressive approach to cooking, the dish that took years to come to fruition, and the unconventional tasting menu devoted almost entirely to flora.
--
JBF: Can you tell us a bit about the inspiration and philosophy behind Grace?
Curtis Duffy: My inspiration for Grace... Read more >
Daily Digest: February 21, 2013
California winery to experiment with underwater aging. [Miami Herald]
Archeologists discovery is thought to be an ancient wine-making factory in Israel. [NBC News]
Astronauts' favorite foods in space. [Discovery.com]
Chicago chefs to throw down in the Kimchi Challenge. [Chicago Tribune]
... Read more >
Daily Digest: January 17, 2013
Six Los Angeles schools form alliance in the fight for healthier school lunch. [LAT]
An argument against orange wine. [Forbes]
The latest in beer gadgetry. [Philly Inquirer]
Rebel fighters help return cherished bread to Syrians. [NPR]
News Feed: November 5, 2012
Where to dine, donate, and volunteer for Sandy relief. [VV]
Food trucks bring their wares to hurricane victims. [CBS]
How Hurricane Sandy impacted fragile oyster habitats. [NPR]
New York breweries weren't spared by Sandy, either. [NJ.com]
News Feed: July 6, 2012
Highlights from the MAD2 food symposium in Copenhagen. [LAT]
A leaner Taste of Chicago begins next week. [Chicago Tribune]
When times are tough, bakers make do with desperation pies. [NPR]
The gimmick that secured Nathan's place on Coney Island nearly a century ago. [Smithsonian]... Read more >
News Feed: March 27, 2012
The Saveur guide to Mexico. [Saveur]
Asian details make this rice pudding totally sublime. (Gilt Taste]
Serve spring salad greens in one of these beautiful bowls. [BA]
Punchy rhubarb cocktails for spring. [F&W]
The first installment of a series on proper food storage. [Food52]... Read more >
News Feed: December 9, 2011
What do chefs think will be trendy in 2012? [NRN]
How to choose a ham for your Christmas dinner. [Chow]
According to Bruce Palling, chefs let the creativity fly in 2011. [WSJ]
A history of cookbooks by politicians. [Smithsonian]
Recipes for leftover Halloween candy.Pages
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@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
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