With Montauk’s Dock to Dish, chefs including Dan Barber, Bill Telepan, Eric Ripert and April Bloomfield help shorten the supply chain for local and sustainably caught fish.
Thanks to a new cookbook, kids will no longer need to dread school lunch.
Thoughts on local gin, new books, food waste startups and restaurant shenanigans are only a few of the topics that our editorial staff is reading about this week.
As the executive chef at Wellness in the Schools, an organization that brings healthy meals to 30,000 public school students, Telepan knows what it takes to get kids on board with tropical kale salad and autumn squash soup.
For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.
New York celebrities and food luminaries are lining up against fracking in the city’s watershed, including a new coalition of food and drink businesses formed to push elected officials to ban fracking in the state, and to send a message to the whole nation.
Ex-chef Ray Bradley excels in a (muddy) new field.
Trailblazing farmer Rick Bishop has caused city cooks to swoon for twenty-five years.
Any C-SPAN junkies out there? We know, it’s often a little too much, even for us food policy nerds. But last week was huge,…
AMAGANSETT–The dream for the Amagansett Food Institute was conceived over a dinner of harvest produce on Stony Hill Road a year ago on a…
The Restaurateur: Bill Telepan, chef and owner of the eponymously named Telepan. What He Does: After graduating from the Culinary Institute of America, Bill…
The three-star chef hits the school cafeteria.