Olive oil producers from France, Italy and Spain recently joined in public conversation about early harvest oils. Lucky for us, we had a chance to taste and compare.
Whiskey reads, Italian food and ag startups and deconstructing ideas about why McRibs exist… see what our editors are reading this week.
From 40 year old Italian family restaurant pop-ups to perennial polyculture, here’s what caught our editors’ eyes this past week.
Striking oil each October on a 40-year-old family farm.
Rather his goal was to revive a marketplace where Manhattanites have bought local food for centuries, to nurture nascent artisan endeavors, to build community and to introduce thousands of New Yorkers to one another over food that is indeed good, clean and fair.
Working directly with networks of local foragers from Italy, France, Croatia and Spain, they seek out the best of the best, bringing in fourteen tons of truffles annually
TURIN, ITALY — The endless aisles of Slow Food‘s biennial Salone del Gusto, held at the massive Lingotto Fiere building in Turin, are laid out…