Thyme Fries

April 19, 2017
by wes8477@gmail.com
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Food Sustainability News & Links

Kimbal Musk’s Tech Revolution Starts with Mustard Greens (Steven Levy, Backchannel) Silicon Valley’s $400 Juicer May Be Feeling the Squeeze (Bloomberg) In Trump’s America, Navigating a Path for a Progressive National Food Strategy (Civil Eats) ReFED’s New Tools: Turning Food Waste into Opportunity (Food Tank) Nonprofit hopes to set up Chicago as Silicon Valley of Read More

September 10, 2015
by wes8477@gmail.com
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Edward Lee’s Succotash

Last night, we made the trek down to National Harbor to check out Edward Lee’s Succotash, which just opened on Labor Day. I’ve eagerly awaited Succotash (as have many others) ever since it was announced earlier this year that Edward Lee would be arriving on the DMV restaurant scene. After all, Edward Lee is one of the most celebrated chefs Read More

August 13, 2015
by wes8477@gmail.com
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Thip Khao: Laotian Food in DC

One often hears of ‘secret’ or alternate menus at restaurants, but how often do you hear of said alternate menu turning into an alternate restaurant? Well, that’s pretty much what happened with one of Columbia Heights’ newest restaurants, Thip Khao, which made Bon Appétit’s 2015 list of 50 Best New Restaurants in America. Thip Khao was opened by Laotian Read More

July 24, 2015
by wes8477@gmail.com
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Crane & Turtle

From our perch at the chef’s counter at Crane & Turtle, we enjoyed not only a splendid meal but also a direct view of chef Makoto Hamamura and his team performing their craft from the restaurant’s exposed kitchen.  We sipped on selections from the rosé menu while watching admiring the process by which one of the sous chefs delicately sliced our Read More

Weekend Reading

June 12, 2015
by wes8477@gmail.com
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Friday Food Stories

This is the inaugural Friday Food Stories post. Each week I collect a handful of stories, profiles, recipes and other food stories to share.  All have the common denominator of informing about our food landscape in some way – whether it be the business of food, cooking with new ingredients, learning new recipes, or profiling innovators Read More