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chefs + restaurants

Dinner at the Source

You can’t get much closer to your vegetables than eating right in the field where they were grown.
Robert Pincus
10.08.08
Keywords
robert pincus,
restaurant notes,
jim denevan,
tim stark,
farm-to-table
travel + culture

Terra Madre Ireland

Smoked goat cheese, Waterford blaa, and more: a weekend with the stars of this country’s vigorous artisanal-food movement.
Colman Andrews
10.06.08
Keywords
colman andrews,
slow food,
travel,
ireland,
farm-to-table
travel + culture

Farmstand on the Run

Forget chitchatting with growers at this revolutionary farmers market: Just place your order beforehand and pick up your goods.
Lisa Abend
10.02.08
Keywords
lisa abend,
farm-to-table,
southern u.s.,
produce,
vegetable
food + cooking

When Plums are Right

Luscious, juicy, and sweet: The gold standard of plums is far better than anything you’d find at a store.
Deborah Madison
10.02.08
Keywords
deborah madison,
ingredients,
fruit,
chefs,
farming
food + cooking

It Can’t Be Fall Yet, Damn It

Can cool weather be postponed by vigorous consumption of tomatoes, peppers, and eggplant?
Robert Pincus
09.24.08
Keywords
robert pincus,
ingredients,
fall,
produce,
french
chefs + restaurants

Sneak Peak: Lake Placid Lodge

When change comes in the form of a new kitchen, it’s time to roll out the deer’s-head welcome mat.
Nanette Maxim
09.11.08
Keywords
nanette maxim,
restaurant notes,
kevin mccarthy,
farm-to-table,
travel
food politics

Baltimore’s New School Chef

Charm City’s famously troubled schools, with their sky-high rates of obesity, are getting a major culinary makeover.
Melody Simmons
08.25.08
Keywords
melody simmons,
health + science,
nutrition/diet,
kids,
farm-to-table
chefs + restaurants

Fine Dining at the Farmers Market

Farm-to-table restaurants face stiff competition from the very market where they get their produce.
David Tamarkin
08.08.08
Keywords
david tamarkin,
restaurant notes,
produce,
chicago,
farm-to-table
magazine

Betting the Farm

Washington has created a tangled web of subsidies that determines the way our food is grown. One South Dakota family demonstrates why you should care about the Farm Bill.
Sam Hurst
April 2008
Keywords
sam hurst,
farm bill,
food policy,
farming,
agriculture
chefs + restaurants

First Taste: Back Forty

Peter Hoffman (chef/owner of Savoy and a pioneer in the eat-local movement) has given the casual Back Forty a cowboy gloss.
John Willoughby
10.18.07
Keywords
first taste,
new york,
produce,
farm-to-table,
john willoughby