Georgia — the country not the state — sits at the crossroads of the world.
Out of all the years I lived in New York City, I had never sat down at one of the finger-like counters at the Grand Central Oyster Bar. I'd walked in several times, but for some reason, it was always just to look. Not this time.
The Denver area is arguably the fast casual capital of the world. The original Qdoba, Smashburger, and Modern Market are here, just to name a few, but the one most people probably recognize is Chipotle.
I'm lucky enough to realize it when people can say things better than I can, so when it comes to Guinness, there's no better homage to a pint of the black stuff than what was said by the late Anthony Bourdain:
As far as things-that-don't-suck go, there's not much better than a buttery spoonful of bone marrow atop the perfectly crisp toast point, perhaps with a dollop of blackberry compote or even a dash of Dijon.
Every single one of us remembers the elementary school Valentine's Day complete with candied messages. The reason is simple. They've been around since 1866 -- until now.
It's winter. It's soup season. So let's get all linguistic and go beyond the words. What is soup? How is it different from bisque? And what about chowder?
Well, first of all it's subjective. Good service means different things to different people.
Christmas Island is a small slice of paradise that sits in the Indian Ocean about a 1000 miles off the northwest coast of Australia. In fact, it's owned by Australia.
The proliferation of Mexican-inspired foods in American culture is only accelerating.
Saffron is not only the most expensive spice in the world, it's also the most expensive ingredient. With prices that can climb to as much as $10,000 per pound, there's no wonder it's often referred to as "red gold."
State by state, cannabis is becoming legal in one form or another. Whether it's full on legalization for rec or some variation of medical use, it seems like a green wave is sweeping America (and apparently our neighbors to the north).
Everyone loves to talk about checking items off their bucket lists, but what's so often underrated is adding things to the list. After all, those are the moments of creativity, when we imagine and put ourselves in hypothetical situations, when all the places and events in the world are attainable.
So I'm going to add another one to your list.
Every year, I leave Denver's Great American Beer Festival with a few important takeaways. Even if I seem to forget those tendencies over the course of the year, they always seem to be the same recurring concepts.
Every year in early fall, more than six million people enter a large field in Munich as part of Germany's official Oktoberfest celebration. The two week plus event is one of the most popular destinations and is said to be the largest fair in the world.
It's happening all across the country. In Seattle, operators can be fined $250 for serving plastic straws. In places like New York City and Miami, efforts to ban plastic straws are also underway. Some restaurants are even making the switch to paper straws without the input of regulations.
But what's behind this movement away from plastic straws?
Meet the “Renegade Lunch Lady.”
Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. She also happens to be the Director of Food Services for the Boulder Valley School District here in Colorado, where my son is soon to be a first grader.
If you trace the history of lodging in America's great national parks back to its roots, you can literally see the beginnings of foodservice in the United States, and how those roots are closely linked with railroad expansion.