Daily Digest: April 28, 2014

Figs

 

Once a seasonal treasure, figs might become a year-round crop. [NPR

 

The lime shortage has L.A. restaurants and chefs in a squeeze. Learn how they're coping with the limited supply. [LAT

 

Dandelion greens: how to use this weed in your next meal. [Smithsonian

 

Would you eat this edible water bottle? [Smithsonian]

 

Here's a new breathalyzer that attaches to a smartphone. [... Read more >

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On the Menu: Week of April 27

Photo by Philip Gross

 

Here's what's happening at the Beard House this week: 

 

Monday, April 28, 7:00 P.M. 
Garden Spring Fling 
Tucked away on a quaint cobblestone street lies Harvest, a storied Harvard Square restaurant famous for its locally sourced, progressive New England fare and succession of renowned Boston-area chefs at the helm. For this Beard House dinner, chefs Mary Dumont and Brian Mercury have crafted a spectacular feast that highlights the luscious flavors of spring.

 

Tuesday, April 29, 7:00 P.M. 
Coastal Kitchen
Mid-Atlantic beachgoers revere the Delaware coast for its relaxed vibe, beautiful surf, and fresh seafood—perhaps... Read more >

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Daily Digest: April 7, 2014

wine

 

Beyond Chardonnay: the surprising top-selling wines on Amazon. [LAT]

 

Taking a swing at artisanal food: the evolution of ballpark grub. [Food Republic]

 

Tomorrow is Ben & Jerry's Free Cone Day—look for locations near you. [HuffPo]

 

In a rice-centric country like Vietnam, farm-to-table pizza is making its mark. [NYT]

 

For all newbie urban gardeners: be aware of your soil's dirty history. [... Read more >

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Renovating the James Beard House Garden

James Beard House garden While summer in New York tends to encourage some kicking back, here at the James Beard Foundation we were rolling up our sleeves and getting to work on the renovation of our backyard garden. Beard House guests love to savor a cocktail and canapés in this intimate outdoor area during event receptions in the warmer months, so preserving its charming and cozy feel—including the beloved pig statue and bust of Beard that belonged to him—while also taking care of some much needed repairs and replanting, was our goal. Under the direction of the editors of Garden Design magazine, Paul Keyes of Paul Keyes Associates, and our manager of house operations and house events, Victoria Jordan, the garden slowly bloomed into a lush, efficiently redesigned space over the course of six weeks. Bluestone tiles were torn up and

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