Occupying a tiny corner inside Urban ReThink, the self-proclaimed "Happy Food Café" is the culmination of the hard work and effort of sisters Tisse and Joyce Mallon.
Tisse's work as a "happiness coach" has clearly affected the dishes coming out of this diminutive kitchen. The always fresh, made-to-order, organic-when-possible, unprocessed fare not only supplies the alimentary essentials, but really does leave you with a sense of cheer and well-being, and not out of some act of cultish or coercive persuasion, either.
Ocado, an online grocery store in England, prides itself on its delivery of refrigerated foods: When the company says the goods will arrive at a certain temperature, they mean it.
The promise is more than a marketing boast. Aided by microchip transmitters, heat sensors and a fast-growing form of wireless communication, the boast is a measurable fact.
Inside each Ocado delivery van is a SIM-card module the size of a postage stamp that monitors the air temperature.
Mobile eateries have come a long way. We combed bazaars, pods and parking-lot lunch stops - and sampled more than a hundred dishes - to bring you critical reviews of some of Orlando's best food trucks
The 33-year-old wrote a program to crawl the Web and download menus from New York eateries. It took her down a rabbit hole of restaurant exploration. She didn’t figure out the perfectly average spot, but she learned that there are 173 different burgers to order in the West Village—but 363 in the East Village, and at lower prices.
Founded in Spring 2009, through a partnership between the local non-profit of Hale Empowerment and Revitalization Organization, Inc. (HERO) and a design collective known as Project M, PieLab came to life as a combination pop-up cafe, design studio and civic clubhouse with the mission of: ‘ Pie + Ideas = Conversation. Conversation + Design = Social Change.’
By the Fall of 2009, PieLab had grown to hold a permanent space on Greensboro, Alabama’s Main Street. Visitors and locals now revere it, as they linger over pie and conversation.
before fulfilling my adult version of Augustus Gloop's self-indulgence, I decided to learn plant identification from an experienced forager. Deane Jordan, aka Green Deane, teaches classes on foraging in Central Florida and writes about foraging extensively on EatTheWeeds.com. He got his start as a 4-year-old, eating the plants his grandmother and mother picked during their daily walks in Maine,
According to the group, allowing chickens would (1) provide a source of no-cost, organic, cruelty-free eggs, (2) reduce the need for harmful pesticides and fertilizers, (3) benefit the environment and local food initiatives, (4) give residents the option to own a great new kind of pet.