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Another Tasty Visit to Alentejo

The Wine Knitter

Photo credit: Penny Weiss Alentejo covers one-third of Portugal located in the southern half of the country and enjoys a typically Mediterranean climate with some Atlantic influence. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil. Alcohol: 14.5%

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How Restaurant Dessert Menus Shaped Our Sweet Tooth

EATER

2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world. It quickly expanded across the U.S.,

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

EATER

Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber. COMPOST oven: 155 degrees. This was the latest iteration of Blue Hill at Stone Barns’ compost oven, which cooks food in the most sustainable way imaginable — with heat from waste being recycled on-site.

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Orange Is the New Yolk

EATER

Some farms with heavy composting operations or lots of pigs will raise chickens atop compost and manure piles, “and that has its own flavor” that it imparts on the eggs, Bianco says. “It Although they were discontinued in 2012, they continue to loom large in the cultural memory.

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Stone Barns Claims It’s Fixing Agriculture. Former Employees Say the Farm Was Plagued by Dysfunction.

EATER

Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. In the course of reporting this story, I’ve spoken with more than 20 sources.

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MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

DOMA Food and Drinks , an eclectic bistro celebrated its grand opening on February 8, will serve approachable Korean food with Western and Japanese influences in a classic New York vibe. Compostable cutlery will be available this summer. Jackie Kim is the creator of DOMA’s menu. The dispenser can also be wall mounted.