A conference in NYC helping to create to develop technologies and tools that help democratize meat, via Food Tech Connect.

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Meat pies! This Chicago restaurant makes the best meat pies, we prefer the Chicken Balti Pie, via Pleasant House Bakery.

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A PR firm sent me a bottle of Nolet’s gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What’s this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post calls it a Nolet’s New Fashioned. (I don’t think any general drink name should be brand specific, unless it came from the company, which this one did—shame on you Kevin! Have a little imagination, or steal, like I do!) Gray’s post accurately reviews the qualities of Nolet’s; it is indeed superlative gin. Slightly more floral than my beloved Beefeater, but still very dry. It’s so good, in fact, that arguably it should be saved exclusively Read On »

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Video: Learn how cranberries grow and how they are harvested, via Yahoo.

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Two well known Japanese chain restaurants open their doors in LA for the first time, via LA Times.

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