Wine Bible author Karen MacNeil will open the 2026 Vine to Mind Symposium at UC Davis alongside Christine Wente and Michael Mondavi, a joint UC Davis/Harvard event running May 19-20.
Local butchers and meat processors are racing to keep shelves stocked as the U.S. cattle herd hits a 75-year low, even with temporary tariff waivers easing imported beef through November.
Sushiro, Japan's top-selling conveyor-belt sushi chain, is opening its first permanent U.S. location this fall -- a three-story, 9,000-square-foot flagship in Times Square with dishes starting at $5.
Austin's InterStellar BBQ and La Barbecue are staging a monthlong pop-up at The Ned London, serving pork ribs, pulled lamb, and burnt ends through October 4.
Sources: The Professional Chef, 10th Edition (2024) · Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition (2012) · Technique of the Quarter: The Smoking Process (2009) · Grilling · Handbook of Meat and Meat Processing, 2nd Edition (2012) · The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (2002) · Prep School: How to Improve Your Kitchen Skills and Cooking Techniques (2012) · Soups and Broths: James Peterson's Kitchen Education (2012) · The Art of Charcuterie (2011) · Beef Cattle Production and Trade (2014) · Charcuterie: Sausages, Pates and Accompaniments (2009) · Charcuterie: The Craft of Salting, Smoking, and Curing (2005) · Cheese: Identification, Classification, Utilization (2010) · Fish and Seafood: Identification, Fabrication, Utilization (2009) · Meat: Identification, Fabrication, Utilization (2009) · Poultry: Identification, Fabrication, Utilization (2010) · Eggs (2005) · The Oxford Companion to Cheese (2017) · The Spice Lover's Guide to Herbs and Spices (2005)
Chicken Nation Photo Gallery
Food
Chocolatier Annie Rupani making Chocolate in her store Cacao and Cardamom