Congratulations – you’ve survived another holiday season. Whether hard at work in the kitchen trenches or one of the many trying to make their way through airports and train stations across the country, hopefully you had time for a little food and wine along the way.
Though I try to avoid the airports as much as possible in November and December, I’m rather excited to embark on more traveling as this new year emerges. At the end of this month, I’ll be venturing off to cover the Bon Appetit Beaver Creek …

On a resplendent day in June, fresh off the plane from Denver and ready for a weekend of food, wine, and favorite chefs, I make my way to Aspen’s Montagna restaurant for the first interview on my schedule. Located in the heart of the posh Little Nell hotel, staff are hustling and bustling about while some of the bigger names in food (and food journalism) lounge lazily by the pool. Taking a seat on the nearby patio, Montagna’s executive chef, Ryan Hardy, makes his way toward me while shielding his …

Of all the European chefs I try to cover here on Daily Blender, Gordon Ramsay always seems to be the one getting the most airtime. Whether it’s insulting a reporter or closing a restaurant, Ramsay nearly appears to be the Todd English of the British food world.
London writer Rosie Birkett recently had a chat with Ramsay’s former protégé, chef Marcus Wareing. Wareing, a previous chef at Ramsay’s Petrus where he earned two Michelin stars during his ten-year tenure, chimes in on Ramsay’s reinvention of the restaurant, referring to the new …

Arran Stephens, founder and president of Nature’s Path organic foods, has released a short video in response to the study results recently released by Britain’s Food Standards Agency regarding the health benefits of organics. As we previously reported, the study indicates a lack of major nutrient difference between organic food stuffs and their traditional counterparts. Stephens addresses the findings, noting that the study included antiquated data, some long before national organic standards had been developed. According to Stephens, more recent studies conducted by The Organic Center indicate a greater reason …

Late yesterday, the US House of Representatives passed the much-discussed Food Safety Bill. According to Nation’s Restaurant News, the Food Safety Enhancement Act of 2009, or H.R. 2749, passed by a vote of 283 to 142. In an effort to deter the rampant foodborne illnesses that have swept through the country in the last few years, the bill covers a number of food safety initiatives, including regulations for food manufacturers and rules for food chain record keeping.
Commenting on the bill’s passage, Dawn Sweeney, president and chief executive of the NRA, …

Fast food restaurant Chipotle is now on board to promote the recently released (and slightly controversial) food documentary ‘Food Inc.’ by offering free showings nationwide, as well as featuring in-store promotions. According to Restaurant News Resource, Chipotle, which was recently named the first restaurant to receive a Platinum-level LEED certification for one of its locations, will also include a bonus feature on the ‘Food Inc.’ DVD this fall, discussing its commitment to supporting sustainable agriculture.
‘I hope that all our customers see this film,’ said Steve Ells, founder, chairman and co-CEO …

Even as I prep for my adventure to the extravagant Aspen Food & Wine Classic this weekend, I’m still focused on the current recession and the depressing state of the economy. Job growth slowly inches up, home sales are slowly increasing, people might actually start eating out again.
Your neighbors are still struggling, though. Food banks across the nation continue to report increases in numbers of those in need, particularly from non-traditional families – those previously considered to be in the middle to upper-class arena. I read an article just the …

Looking for something to do this weekend? Food documentary, ‘Food Inc.’ opens today in New York, San Francisco, and Los Angeles. According to the official press release, the film is described as “lifting the veil on our nation’s food industry, exposing the highly mechanized underbelly that’s been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA.”
Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety …

Here at DailyBlender.com, we adamantly support organics, locally-grown food items, sustainable business practices, recycling, composting, and all other earth-friendly production and usage. But what I really like to encourage personally, more than anything, is food awareness.
Particularly with the rampant food recalls, pandemics, and viruses making their way through our supermarkets, as well as excessive fishing and farming creating havoc in our food chain, it’s more important than ever to be an educated consumer, buying seasonally, creating sustainable personal food habits, and supporting healthy, environmentally-sound food production across the board.
The …

Much to my glee, I was able to snag a few tickets to the recent Tony Bourdain talk here in Portland. Featured at Keller Auditorium, and sponsored by the Seattle Theatre Group, Bourdain took the stage last Friday, all by his lonesome, and it was quite the entertaining experience.
I didn’t know what to expect, other than the fast-talking, smart-ass Bourdain we’ve all come to know and love. The crowd went wild when he made his way to the podium, dressed in his usual jeans, jacket, and boots. He was noticeably …

Food author and activist Michael Pollan, author of ‘In Defense of Food’ is visiting the Twin Cities this week to talk food. Local newspaper, The Star Tribune, had a chance to speak with Pollan yesterday regarding his food activism.
Here are a few of my favorite bits from the interview:
Q: With the recent contamination scares, people may be feeling a sense of security in processed foods, which are exactly what you argue against. How do you respond?
A: A lot of people think processed food is safer because it’s so sanitized, but …

Posted by Jennifer Heigl
As an organic advocate, I was very interested in attending the recent ‘Farm to Table’ panel at the Vegas Uncork’d festival. Top chefs, including Bellagio Executive Chef Edmund Wong and sustainability advocate Rick Moonen, discussed the importance of supporting local and sustainable farms by designing menus that feature those food items. However, during the panel discussion, Bon Appetit’s Restaurant Editor, Andrew Knowlton, posed a great question:  If you had the choice to purchase organic asparagus from another country or locally grown asparagus, which would you choose? Hands …

Posted by Jennifer Heigl
While the United States continues to build it’s green and sustainable following, Australia’s Vogue Entertaining + Travel recently handed out their annual Produce Awards, recognizing sustainable farms and food producers within the country down under, in categories including ‘from the paddock’, ‘from the dairy’, ‘from the earth’ and ‘from the sea’.
“The Awards are dedicated to discovering and celebrating the finest food growers and suppliers in the country. Whether you’re a three-hat chef, or someone who enjoys cooking at home, these are the producers and products you …

Posted by Jennifer Heigl
Organics, sustainability, ‘locovores’, oh my! In honor of today’s Earth Day celebrations, I’ve compiled a small pile of newsbits with a green focus. Remember – you don’t have to think about sustainability just one day a year. Reduce, reuse, recycle every day! Be cognizant of your carbon footprint, from your car to your lunch! Encourage your favorite restaurants to utilize locally produced, organic food stuffs. Build a composter in your own backyard! The environmental-friendly possibilities are endless. Happy Earth Day!
Today’s Los Angeles Times has a great article …

The Food Dude at Portland Food And Drink has a spectacular post this week about the state of the restaurant industry, complete with his recent observations of both local food establishments and the dining habits of guests around him.
A few items he notes:
* The disappearance of ‘organic’ from many menus. Not surprisingly, given the state of the organic markets, and the significant overprice of organics vs. traditional food items.
* Significant drops in spending on alcoholic beverages. With an average 200% markup on alcohol, this isn’t surprising either. Why pay $6 …