Posted by Whitney K. Pipkin on October 30, 2015 · Leave a Comment
Just in case it snows this winter, Washington is on a dead sprint to get all its events and restaurant openings and panel discussions out of the way Right. Now. Food Day and James Beard Foundation and Stone Barns all planned their big educational events for the this month, and a million others have been … Continue reading →
Filed under Farming/Ag, Food, Food policy, Food writing, Good reads, journalism · Tagged with ag writing, Atlantic Food Summit, Chef's Roast, chefs as catalysts for change, DC, Farm features, Farm stories, food writing, Mind of a Food Critic, October, SMADC, Smithsonian Food, The Atlantic
Posted by Whitney K. Pipkin on October 13, 2015 · 1 Comment
You know it’s fall in Washington, D.C., when there’s a panel discussion every afternoon and a new restaurant opening (or reopening) every night of the week. It’s our annual, pre-hibernation fall fest, and we do it well. Still, there’s nowhere else I’d rather be this time of year, when the leaves tempt us with their … Continue reading →
Filed under Environment, Food policy, Food writing, Networking, Politics of Food · Tagged with Anthony Lombardo, antibiotics, antibiotics in meat, Blue Circle Foods, CCC2015, Center for Food Safety, chefs as catalysts for change, Clydes Restaurant Group, Colin O'Neil, DC Food Day events, Fall events in DC, Food Day 2015, food events in DC, Laura Rogers, local food supply, Mike Wilson, Nina Damato, Organic chicken, save antibiotics, Seafood, Spike Gjerde, SV Organic
Posted by Whitney K. Pipkin on October 9, 2013 · Leave a Comment
Update: In celebration of Food Day, which is today, here is a compilation of the tweets STORIFIED from Monday’s panel discussion — which went swimmingly! We learned so much from the panelists and keynote speaker Chef Spike Gjerde of Woodberry Kitchen. And, for those of you who couldn’t make it, “farm-to-table” is out — isn’t everything … Continue reading →
Filed under Environment, Farming/Ag, Food, Food policy, Networking, Politics of Food, Uncategorized · Tagged with chefs as catalysts for change, DC chefs, Food Day, food day DC, Forrest Pritchard, Gaining Ground, panel discussion, Panel discussions, Spike Gjerde, Teaism