The Dish: Culinary Students Tell All

August 12th, 2011

8 Tips for Navigating Farmers' Markets

How to navigate a farmers marketThe recent de...Read More

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Filed under: by Dawn Viola @ 14:52, August 12, 2011
August 12th, 2011

Local food, 400 miles or bust

According to Sustainable Food News, 'local' as a marketing claim has grown by 15 percent from 2009 to 2010, and it's predicted that number will increase this year. For those of us who wish, hope an...Read More

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Filed under: by Dawn Viola @ 14:52, August 12, 2011
August 12th, 2011

Top 5 restaurant concepts that I wish existed

You've heard of Opaque's Dining in the Dark where ...Read More

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Filed under: by Dawn Viola @ 14:52, August 12, 2011
August 12th, 2011

Verbal flogging by chef instructors, normal or cruel?

In the latest string of culinary school tongue-lashing books, author Jonathan Dixon recounts his daily verbal whippings in Beaten, Seared and Sauced. Whether it's Dixon's regurgitation, Jo...Read More

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Filed under: by Dawn Viola @ 14:52, August 12, 2011
July 13th, 2011

Raw-milk cheese debate, talk to me in 60

Sixty days. That's how long the FDA makes us wait for raw-milk cheese. Dating back to the 1940s, the 60-day stamp of approval came into play when it was first believed that a long drying process, a...Read More

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Filed under: by Dawn Viola @ 9:43, July 13, 2011