Chef Rob Connoley is trying to tell a more complete story of the Ozarks with his research and restaurant.
La Scala Italian Restaurant switched from a World Central Kitchen model into a CSA program to support the community.
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
A new restaurant in Washington D.C. aims to reinforce positive attitudes towards immigration through food and advocacy efforts.
Emma’s Torch works to empower refugees by establishing a culinary program that prepares them for jobs in the culinary industry.
A new restaurant in Silver Spring, Maryland is offering customers a plant-based experience that connects eaters to the food system in a burger joint.
Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.
The world is mourning the loss of icon Leah Chase, who brightened her community in ways beyond serving up classic Creole cuisine.
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.