Articles by Zachary Cohen
Our Nation’s School Lunch Program comes up for renewal by Congress this September and as a nation we need to pay attention. With all of the concern about our children’s performance on standardized tests we seem to have forgotten one element to the equation that could have significant impact on their ability to perform. Breakfast and lunch served in our nations schools has become more important than ever. With more and more women working outside the home and our economy in its current state the National School Lunch Program has never before been poised to play such a critical role in the lives of our children.
Slow Money uses the principles of Slow Food to improve and repair America’s broken food system
Delmonico’s Restaurant was one of the first continuously run restaurants in the United States and is considered to be one of the first American fine dining establishments. The first iteration opened in New York City in 1827, originally in a rented pastry shop at 23 William Street. It was first listed as a restaurant in 1830. Unlike the inns that existed at the time, a restaurant like Delmonico’s would permit patrons to order from a menu (à la carte, as opposed to table d’hôte), rather than requiring its patrons to eat fixed meals. Later, Delmonico’s was also the first in the United States to use a separate wine list. It operated at a number of locations continuously from 1827 to 1923; the name has since been revived periodically over recent decades by other restauranteurs having no continuity with the original establishment.
As I was pouring through Juddy’s recipe collection, I came upon one that caught my eye. It’s a recipe for ‘Celery Cutlets’, a meatless recipe that immediately intrigued me. I knew that this would be a hard sell with my boys. However, anything that is fried and can be dipped has a more than a small chance of success with hungry teenagers!
Boston Brown Bread is probably the most famous steamed bread in the United States. This type of bread is made by placing a batter in a covered container on a rack set over gently boiling water in a large pot.
A Recipe blog post featuring the problems and solutions trying to recreate an 80 year old recipe for popovers. This ain’t no Pillsbury dough!!
As we connect with our neighbors, and more importantly reconnect with our families, the table will become what it always was – a gathering place.
This is making the rounds on Twitter, http://www.farmersmarketsource.com/
So here I am watching Tweetdeck all morning, and I receive a tweet from Whole Foods, letting me know there is a hashtag for the sustainable food and tech discussion going on at SXSW.
