The weather is picking new winners and losers in the wine world. Annual wine output last year was up in Argentina, Australia, and South Africa, but down in France, Spain, Italy, Germany, Chile, and China.… Global wine production has hit a 60-year low, as changing weather picks new winners and losers
Gazing down at the paper plate, I take a few moments to contemplate the meal in front of me. Is that a piece of wheat gluten masquerading as fried chicken, I wonder, poking at it… The Buddhist Mock-Meats Paradox
TODAY’S LESSON: The warm spring days and cool, foggy nights are the perfect weather to bring the artichoke crop to its harvest. What better way to celebrate the arrival of spring than with an easy… Artichokes The Crown of Spring
In 2017, the United States Forest Service spent close to $2.5 billion fighting and containing wildfires. It was the most expensive year on record. Governors in Montana, Oregon, and California declared states of emergency. Blazes… Last year’s devastating wildfires left behind an unexpected bounty: morel mushrooms
Food shortages have been making dramatic headlines for the past half-dozen years. The end of the avocado is in sight. Maple syrup could become a luxury ingredient, just like peanut butter. Hummus will go from snack food staple… The Food Ingredient Panic Meter
For the uninitiated, wine talk can be puzzling. Oenophiles gush over hints of tobacco, pencil shavings, charred herbs, and loamy soil. It’s brawny, chewy, cedary, or raw. Whether these descriptions are perceptive or pretentious, they… The Bugs that Give Wine Its Flavor
Agostino Petroni grew up surrounded by olive trees in his native Puglia, where the gnarled and twisted trunks grow into massive monuments over thousands of years. He’s seen the annual harvest his whole life, when… Combatting Xylella Fastidiosa: Calling Innovators to Action
There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as soaking them in salt and water, or—another… How to ferment almost anything
When Cortney Burns moved east from San Francisco to build a restaurant in the Massachusetts woods, she brought along the key building blocks of complex flavor: a pantry full of funky, fermenting things. The first… The Living Larder – the Joys of Fermentation
By CHLOE, the New York City-based fast-casual vegan restaurant that opened in 2015 with a similar service model to Danny Meyer’s hit burger chain, recently received $31 million in funding from Bain Capital, Kitchen Fund,… By CHLOE, the vegan Shake Shack, receives $31 million investment to expand globally