Food & Drink

Pumpkin patch season is in full swing. And those in Northeast, Pennsylvania making their seasonal pilgrimages to Roba Family Farms in Abington Township can prepare for yet another autumnal feast of apple cider doughnuts, plus entertainment, pumpkin shopping and so much more. Amidst the corn maze, hayride, pig races, apple cannons, potato sack slide, and

September may signal the turn of the seasons, but not a turn of heart (at least, not mine!) when it comes to drinking rosé. As readers of this column know, I have been a steadfast supporter of drinking the pink-hued wines well beyond the summer months and beyond the traditional borders. The fall months, in

Last month the New York World Spirits Competition convened for its annual anointment of the best bottles money can buy. The panel consisted of some top names in the industry, including booze writers, bartenders and actual craftspeople. Sequestered in a convention hall in downtown Brooklyn, they sampled through hundreds of entries across all the major

Share to Facebook Share to Twitter Share to Linkedin It’s been a jam-packed Climate Week here in New York City. But I’ve barely had enough time to process all of the inspiring information—on top of the four panels I spoke on and all the folks I got to meet—because I’ve also been working on a

As the popularity of women’s sports continues to rise, fans have started looking for venues where they can watch their favorite teams. Now, sports bars dedicated to showing these events are popping up across the U.S. by popular demand, providing safe places for fans to watch the game while enjoying food and drinks in a

Carbonara dumplings, welcome to America! South Korea’s Samyang Foods, the parent company of Buldak, known for it’s social media famous instant noodles, is bringing even more hypeworthy easy-to-eat fare to the United States. This fall, two new products that will appease the American palate will be available at supermarkets nationwide: Buldak Carbonara Dumplings and Buldak

In many of Italy’s winemaking regions, depending on location, the month of September marks the end of grape growing and the beginning of winemaking. This year’s harvest in Valdobbiadene, the hilly region in Italy’s northeast Veneto famed for quality Prosecco, finished recently, where Alessio del Savio, winemaker at the historic Mionetto winery, reports that “despite

Share to Facebook Share to Twitter Share to Linkedin Wine tourism is gaining popularity, but even wine enthusiasts may not always have the time or chance to visit winemakers in France. Nevertheless, New Yorkers now have an alternative: They can sample and learn about regional French wines closer to home. In midtown Manhattan, Alan Ducasse’s

With ultra-processed foods (UPFs) replacing “junk food” as the new bogeyman for public health advocates, a new study published by the Georgetown University Business for Impact Center (full disclosure: I am one of the authors) reveals that all UPFs are not created equal. The report spotlighted that candy in particular was the exception, since that

Share to Facebook Share to Twitter Share to Linkedin When Madeline Dufour first decided to make a spirit out of leftover whey, a byproduct produced during cheesemaking, people doubted her ability to succeed. In fact, they thought she was wasting her time. “My instructor at the spirits-making institute where I was training looked me straight

Prepare to slurp your way through the streets of New York. A special new street food fair will land in Manhattan for one day only this fall. Nan Xiang Xiao Long Bao’s First Soup Dumpling Festival will pop up on Sixth Avenue between 29th and 30th Streets on Sunday, October 6. From 10.a.m. – 6

Isabel Santiago grew up among the agave fields in Oaxaca, in the Zapotec region of Santiago Matatlán, considered by many the epicenter of mezcal production. Her great grandfather, Valente Santiago, was a field worker in an agave plantation, where he learned the craft. This knowledge, passed through her grandfather then her father, finally came to

Flaviar, known for connecting people with unique and hard-to-find spirits, is launching its first bourbon-exclusive subscription service just in time for Bourbon Heritage Month. Dubbed Champions of Bourbon, this monthly bottle delivery offers a curated selection of award-winning bourbons, handpicked to bring a wide variety of high-quality bottles directly to subscribers’ doors. Priced at $49.99

Share to Facebook Share to Twitter Share to Linkedin United States wine consumption is on a stark decline. According to the Wine Institute, 2023’s 2.68 gallons of total wine per resident rates just above 2010 levels. Many factors contribute to these falling numbers, but within the wine industry concern over the rise of the Neo-Prohibition

“Utterly bloody sensational,” “a true hidden gem,” “if I could give this 6/5 I would” – they’re the kind of reviews any restaurateur would dream of. And Ayesha Kalaji’s reality. Her quirky Middle Eastern restaurant, Queen of Cups, has taken the sleepy-outside-of-festival time parish of Glastonbury by storm in recent months, earning rave review after

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As the agri-food sector increasingly embraces automation with GPS, robotic systems, cloud-connected devices, and AI-driven tools to boost efficiency and crop yields, cyber risks have been rapidly escalating. With ransomware attacks as the primary threat, the food and agriculture sector ranks as the seventh most targeted industry in the United States, just behind sectors like

Share to Facebook Share to Twitter Share to Linkedin It’s about to be Climate Week in New York City, and I’ve already had a taste of inspiration. I spent some time earlier this week in Huron, Ohio at the beloved speciality grower Chef’s Garden for the farm’s annual Roots Conference. I let myself take it

Nashville, Tennessee-based snacking brand, Daily Crunch, known for its sprouted and dehydrated nut products, has raised $4 million in a series A funding round, led by state-backed VC Launch Tennessee. The capital will be used to expand its product line, scale retail presence, and increase production capacity. Founded in 2020 by Laurel Orley and her

As the world population approaches 9.7 billion by 2050, the monumental task of feeding everyone against the backdrop of climate change becomes increasingly daunting. While many turn to technological advancements, scientific breakthroughs, or even industrial farming as the obvious solutions, a simpler yet far more profound answer exists. Love. Love isn’t naive; it’s transformative. It’s