Seaweed has always played an important role in the cultural, culinary and spiritual life of the Irish people. For thousands of years, they have farmed, bathed and cooked with seaweed and it is as important to their cultural identities as their Celtic songs and the message of tolerance that St. Patrick planted in their hearts forevermore.
Our Roots curator Jody Eddy interviewed Martin Kastner when she was the editor at Art Culinaire Magazine. It was an inspiring interview filled with Kastner's trademark spin on the creative process and how it played into designing serviceware and even the cookbook for one of the nation's most innovative restaurants, Alinea.
We are thrilled to welcome chef Andy Ricker of Portland and New York's acclaimed Pok Pok restaurants which serve iconic recipes found in pubs, homes, restaurants and street food carts throughout Southeast Asia. Chef Ricker's biggest inspiration comes from the nuanced cuisine of Thailand where he still travels each year for renewed inspiration and to gain a deeper understanding of his muse.
One of the best ways to successfully live a healthy lifestyle is to be educated, inspired and supported by other people on the same journey. And yet, we’ve probably all listened to someone else talk about how he or she eats a clean diet, exercises regularly, gets enough sleep and manages an ideal balance between work and personal life – and left feeling discouraged rather than inspired. That’s probably because the other person’s lifestyle seemed too perfect to be achievable.
From the very first year of our Roots Conference five years ago, we have been committed to exploring, celebrating and understanding the rich and complex culinary traditions of Native Americans.
Anita Lo's Restaurant Annisa Is One More Example Of Why The Living Wage Issues Facing The Food Industry Must Be Solved