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) · The Art of Charcuterie (2011) · Foolproof Preserving (2016) · A Geography of Oysters (2010) · Charcuterie: Sausages, Pates and Accompaniments (2009) · Fish and Seafood: Identification, Fabrication, Utilization (2009) · Fish Butchery: Mastering the Catch, Cut and Craft (2023) · The Essential Oyster: A Salty Appreciation of Taste and Temptation (2016)
Oyster Nation Photo Gallery
Food
Chocolatier Annie Rupani making Chocolate in her store Cacao and Cardamom