Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:

  • When One Kitchen Isn’t Enough (Brett Anderson, New York Times, 11.11.13) Tony Maws discusses opening a second restaurant while maintaining a commitment to his own cooking style, which includes an emphasis on butchering and cooking unique cuts of meat.
  • Opinion: SNAP isn’t about a ‘free lunch’ (Hugh Acheson, CNN Eatocracy, 11.11.13) Hugh Acheson gives his thoughts on the Supplemental Nutrition Assistance Program cuts, stating that “SNAP is an investment in our healthy future.”
  • Capuchin Soup Kitchen caters to your Thanksgiving menu (Debbie Komar, Daily Tribune, 11.12.13) Amy Costello of Capuchin Soup Kitchen will be catering Thanksgiving dinners that will include locally produced ingredients as much as possible and will source from the urban gardens on Capuchin property.
  • Happy Thanksgivukkah (Jill Radsken, Boston Herald, 11.13.13) Josh Lewin shares his menu for Thanksgivukkah, the hybrid holiday of Hanukkah and Thanksgiving that will be on November 28th this year.
  • One Farm Brings a New Meaning to a Fresh Turkey Dinner (Jessica Leicht, WTVY, 11.13.13) Will Harris of White Oak Pastures discusses the farm’s focus on environmental sustainability when producing grass-fed beef and free range poultry with a spotlight on the 5,000 heritage breed turkeys being raised for this Thanksgiving.
  • Niman Ranch honors Iowans, Minnesotans (Post Bulletin, 11.14.13) Niman Ranch honored farmers who raise their hogs traditionally with a gourmet meal provided by celebrity chefs who, according to Paul Wills, “have shown a commitment to using humanely and sustainably raised pork in their restaurants.”
  • Sam Monsour on Leaving jm Curley and What’s to Come (Drew Starr, Eater Boston, 11.15.13) Sam Monsour discusses his future plans, which include a burger cookbook that Monsour hopes will inspire people to follow a more sustainable path when choosing to eat a burger.
  • Maine’s aquaculture industry bouncing back (David Sharp, Kansas City Star, 11.16.13) Sebastian Belle of the Maine Aquaculture Association says that the aquaculture industry is in better shape now due to new salmon aquaculture practices and a greater variety of aquaculture offerings.
  • Merriman’s earns gold for Kauai restaurants (Dennis Fujimoto, The Garden Island, 11.17.13) Merriman’s Fish House earned the Gold Award for the Best Kauai Restaurant, with chef Peter Merriman receiving acknowledgement for his commitment to using locally sourced ingredients in order to have fresh and tasty food and to support the island’s healthy agricultural practices and economy.