#field-to-fork-cuisine

#field-to-fork-cuisine

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

"We've spent the last six years building a farm and homestead from scratch here, which has become home to a restaurant, guesthouse, and brewery, chickens, ducks, two donkeys, and a small flock of dairy sheep."

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

Humbe's music is a blend of R&B, pop, and traditional Latin influences, creating a sound that transcends time and cultural boundaries.

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

"Forgotten cuts" are officially back on the menu! We're seeing a shift as food lovers move beyond the basics to experiment with nose-to-tail cooking.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

The expense, return on investment, and volume of investors needed to make it a reality did not make sense. I thought, 'maybe it's time to do something new.' The amount of money you need to run a restaurant in Brooklyn or Manhattan at this point is so crazy. If you fail, the loss is massive. Here, we were able to do a major renovation, we have a 100 bottle wine list, and we can use the ingredients we want and serve them at a decent price point because our overhead is not as bad.

For someone aiming to end the global livestock industry, Bruce Friedrich begins his new book called Meat in disarming fashion: I'm not here to tell anyone what to eat. You won't find vegetarian or vegan recipes in this book, and you won't find a single sentence attempting to convince you to eat differently. This book isn't about policing your plate.

Modern life often rushes us through meals. We eat at our desks, in our cars, or while scrolling social media, barely registering the flavors or textures of what we consume. Shifting this dynamic requires a conscious pause. The art of mindful eating and choosing whole foods is a compassionate approach to nourishment that connects us with our bodies and the environment.

Food trends are changing and evolving constantly, with yesterday's textures, flavors, and ingredients moving aside or inspiring the ones we expect to see in 2026. We expect the upcoming year to be influenced by health trends, as well as politics, and the need for comfort in our food offerings. People's ever-expanding palates and health needs are also colliding with their budgets, but that doesn't mean they plan to sacrifice their food experiences.

I'm glad many of you out there are feelin' good and lookin' svelte, but if we're friends going out to dinner together and you're taking Ozempic or any other GLP-1s, I feel like you need to disclose this when we're deciding where to go since you won't be eating or drinking very much. Like, let's skip the tasting menu or the dim sum feast and get sushi instead.