Curtis Gamble, chef and partner at Station, discusses how neoliberalism, federal regulations, and climate change impact the restaurant industry.
In the rugged Laurel Highlands, a natural mountain spring has been diverted to feed the hatchery operations at Laurel Hill Trout Farm.
“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.
How much does it really cost to create a documentary film series in Pittsburgh? David Bernabo opens up his ledger to kick off a new feature called The Cost of Doing Business.
For smaller, CSA-focused operations like Blackberry Meadows Farm, it can be challenging to get loans from banks that assume monoculture is the only option.
Large mineral rights payouts have provided a temporary lifeline to the region’s struggling farmers—but what are the costs?
“With the rise of supermarket culture, the expectation is that produce is infinitely available, cheap, and aesthetically perfect. And that is not the reality of growing food.”
Elysian Fields’s much vaunted livestock, coveted by Michelin-approved restaurants around the country, can be available to Pittsburgh home cooks as well. Just ask Michael Rado.
“Like most students who attend their first meeting, I was drawn in by the grilled cheese—but stayed for the community of people who not only cared about ending global poverty but were dedicated to ending it in our lifetime.”