Chef Adriana Urbina’s pop-up dinner series Tepuy Dining is devoted to the food, culture and support of Venezuela.
Patagonia’s well known for their rigorous textile sustainability standards; this philosophy now extends to their food line, too.
The codex at the New York Academy of Medicine is one of only two existing hand-written copies; the other is housed in a library at the Vatican.
We’re heading west for an edition of Good Spirits on September 9.
The organization reinforces on-the-job culinary skills with financial and computer literacy classes.
As part of the Fresh Food for Seniors program, senior centers and apartment buildings throughout Manhattan receive bags full of local fruits and vegetables.
The city played a key role in drafting the Milan Urban Food Policy Pact and has a robust set of initiatives that align with its vision.
The New York Academy of Medicine has a copy of what’s generally agreed to be the oldest cookbook in the West.
Cooks participating in Komeeda’s “Displaced Kitchen” dinner series prepare traditional dishes and share stories from their home country.
The city is part of a nationwide school food alliance that leverages purchasing power to “drive quality up and costs down while incorporating sound environmental practices.”
Here local home cooks showcase recipes without having to prove that their grandmother’s noodle soup is scalable.
Founded a slice joint in 1959, Sal and Carmine’s used to refuse to deliver. Now a grandson must do what he can to sustain the business.