Get hungry for liberty.
Tomato tops, celery butts, carrot shavings and other produce scraps not normally sold are now being repurposed for both human and animal consumption.
More than just a venue, Haven’s Kitchen uses this residency program to help cooks develop their creative vision.
Along with our other guests at Edible Institute, we’re honored that Lappé of the Small Planet Institute will join us to deliver a keynote address.
If you’re the last-minute type, don’t fret. This year, we’ve got you covered with nine local gifts ideas for the food enthusiast in your life.
On the 12th day of Christmas, our editorial staff made a wish list. Our list is inspired both by near and far, but undeniably has one common theme: what we like to eat, and how and where we like to enjoy it.
If you don’t have a place to escape to within this crazy city, Alison Schneider wants to introduce you to Haven’s Kitchen.