A Chef is Reviving the Ozarks Through Food

Chef Rob Connoley is trying to tell a more complete story of the Ozarks with his research and restaurant.

Mexican Restaurant Supporting Community Through Advocacy and a Soup Kitchen

La Morada is helping people affected by COVID-19 and other marginalized communities.

Indiana Restaurant Transforms Model to Help Workers and Feed Community

La Scala Italian Restaurant switched from a World Central Kitchen model into a CSA program to support the community.

Katherine Miller from the James Beard Foundation Talks COVID-19, the impact on restaurants, the future of food

“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”

Restaurant Bringing Everyone to the Table Through Gastroadvocacy

A new restaurant in Washington D.C. aims to reinforce positive attitudes towards immigration through food and advocacy efforts.

Restaurant Welcomes Refugees With Free Culinary Program

Emma’s Torch works to empower refugees by establishing a culinary program that prepares them for jobs in the culinary industry.

New Burger Joint Is Celebrating Plant, Planet, and Plenty More

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.

Chef’s Smart Recipes for Customers, Farmers and the Planet

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.

Leah Chase, Ambassador of Creole Food and Activism, Dies at 96

The world is mourning the loss of icon Leah Chase, who brightened her community in ways beyond serving up classic Creole cuisine.

21 Chefs Bringing Foraged Ingredients to the Table

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.