The USA Pavilion has chosen the theme “American Food 2.0: United to Feed the Planet” to represent the innovation happening within the American food system.
No cranberries across the pond, but a bird, plenty of butter and pie spiked with Scotch instead of Bourbon.
Guests feasted on foods grown right on the farm, with a heaping helping of food systems thinking.
Whether your weekend adventures take you to the Catskills, Long Island or beyond, we want to hear about it — and about how and where you eat when you go.
This well-worth-the-trip Inn is surrounded by a working dairy farm making prize-winning farmstead cheese, all in support of a non-profit providing world-class environmental education.
Twice a year, the upstate husband-and-wife farmers fly to her Tuscan hometown to bottle olive oil, wine and more, much to the benefit of a few lucky New York eaters.
It’s a locavore wonderland. Show up hungry.
If you think a cheesemaking class sounds like more fun than a beachside massage, you’re going to dig our travel issue.
Portugal is small enough to cross in four hours (granted, I drive fast), so land and sea join in dishes like pork and clams.
Masienda has imported 80,000 pounds of heirloom kernels to New York and farmers in Mexico are already tending plantings for them to sell next year.
A weekend in Western Mass, above the fruited plain.
Hundreds of people visit chef Hugh Fearnley-Whittingstall’s headquarters in the UK each week to gain new food and farming skills that are actually quite old.