“We met many of you when you were barely legal to drink, and now you’re asking us for high chairs.” In video form, we reflect on Dish Osteria and Bar’s 17-year run.
Thin Man Sandwich Shop’s Sherri and Dan Leiphart discuss the restaurant business pre- and post-election.
Pittsburgh-area food producers were getting fed up with diminishing opportunities and unfair revenue streams for their labor. Cue Penn’s Corner Farm Alliance.
Curtis Gamble, chef and partner at Station, discusses how neoliberalism, federal regulations, and climate change impact the restaurant industry.
“I think it’s a waste if this business opens up and it makes money and my staff can’t afford to pay their rent in a city with ever-growing living costs,” says The Vandal owner Joey Hilty.
In the rugged Laurel Highlands, a natural mountain spring has been diverted to feed the hatchery operations at Laurel Hill Trout Farm.
Hidden Hills Dairy owner Lori Sollenberger shows us the process of making Reblochon, a cheese with a crafty medieval backstory.
Watch Butterjoint’s Trevett Hooper transform tepary beans into a delectable tempeh burger.
Today we premiere our mini-documentary about Loaf, the beer bread CSA from 412 Food Rescue, Five Points Attisan Bake Shop, and East End Brewing Co.
“The idea was that you had bread that you would eat, bread that was getting stale that you would use in soup, and once it was too stale and too dried out, you’d make kvass out of it.” We got a peek at East End Brewing Co.’s bread beer process.