Today I was scrolling through Mashable.com - one of my [...]
Chefs Collaborative member Susan Spicer, owner of Bayona restaurant on Rue Dauphine in New Orleans' French Quarter, has filed a class-action lawsuit against British Petroleum, TransOcean, and Halliburton.
Po' boys. Rockefeller. Blackened redfish. Étouffée. All Louisianan in origin, inspired by the bounty of Gulf waters. Local seafood, an integral part of the rich culinary history of the state, is in a precarious position.
Chefs and farmers get together to save endangered heirloom varieties like the oh-so-tasty Jimmy Nardello's Sweet Italian Frying Peppers through the RAFT heirloom vegetable Grow-Out.
The oil's still flowing, fishery closures, and oyster beds at risk: the latest on the Gulf Oil Spill from Megan Westmeyer of the South Carolina Aquarium.
Over the past week, Chefs Collaborative hosted kick-off events for 27 farms and 30 restaurants participating in the 2009 Renewing America's Food Traditions New England Grow-Out in Providence, RI; Portsmouth, NH; and Cambridge, MA.
Blogger Seanan Forbes talks with Chicago chef and Chefs Collaborative board member Bruce Sherman about his approach to seasonal cuisine.