Cajun cook Alzina Toups in Galliano, Louisiana likes to keep life simple and her Jambalaya authentic and plentiful for everyone who comes in to serve themselves. But you can’t walk into Alzina’s Kitchen — housed in a converted welding shop. You must make a reservation (by phone only). Plan on waiting a year for aRead more about Cajun restaurant with one chef, no menu and year-long wait list[…]
San Francisco’s Fiorella restaurant has always attracted a crowd for its amazing Italian food. But the restaurant’s historical-themed wallpaper honoring community dignitaries has become an Instagram hit. Original drawings of local heroes ranging from chef and food activist Alice Waters to football legend Joe Montana bring pride to surrounding communities the restaurant serves.
Nobody had to ask. These culinary students from Green Bay, Wisconsin just got to work cooking meals for 50 people who were sheltering at the school during recent floods. The culinary instructor said it’s not a surprise the students quickly responded. Teamwork and soothing the soul through a good meal is at the heart ofRead more about Culinary students jump in to help flooding victims… with gourmet meals![…]
Each quarter, AFDR issues its exclusive 1 Question Survey Report that provides important insights that impact how foodservice products are represented and sold to independent operators. In this podcast, Dave and Bill chat about a key question featured in the newly released Q1 2019 report… “What makes DSRs sell one brand or product over another.”Read more about Why DSRs don’t recommend your brand anymore[…]
Sometimes we just have to share the silly to take a break from the chaos of the food business. Australian-based ice cream store Messina broke the news (on April Fools, of course) that they’re taking its most popular ice cream to the next level with“micro batching,” But that means there will be only about 15Read more about “Micro batch” ice cream becomes April Fool’s hit[…]
Breaking into NYC’s food scene is tough for anybody. But women chefs have had double the challenge in the male-dominated kitchens of New York City. Enter Egaliteria, a group of veteran women chefs who are paving the way for the new generation of female cooks.
A Tucson high school student has won her campaign to get a gluten-free microwave installed so she can dine without fear of serious health effects from celiac disease. Now, after more than three years of campaigning, a dedicated microwave has been installed. And the student is working with state lawmakers to get gluten-free microwaves inRead more about Gluten-free microwaves. Yep, that’s a thing… fortunately![…]
In a tiny 1,200 basement, FarmOne is providing the equivalent of acres in fresh herbs, produce, microgreens, edible flowers and more to the city’s high-end restaurants… all thanks to hydroponics. Some may think it’s a strange laboratory. Others believe it’s the future particularly for urban areas in need of fresh greens!
Since 2015, dads have been showing up to Waterway Elementary School’s annual “100 Men for Lunch” event to encourage fathers to become more engaged with their children starting with a simple cafeteria meal. The Little River, South Carolina school has seen the idea grow every year… now attracting 150 fathers! Including community volunteer dads fillingRead more about School’s ‘Bring Your Father to Lunch’ event is tasty success[…]
Leah Chase’s New Orleans restaurant has served presidents and celebrities alongside the neighborhood folks who want authentic Creole cuisine. The secret for longevity in the foodservice business? Work long hours. Contribute to the community. And treat everybody with the same dignity and respect, says the 96-year-old matriarch of the Dooky Chase Restaurant.