Why It's Harder Than You'd Think to Serve Local Seafood in California
Mitch Conniff's commitment to serving local seafood means that he sometimes pays twice as much as his competitors for the same fish species. "But it’s worth it," he says.
A New Study Says Living Near a Pub Makes You Happier
New research from Oxford University has found that living close to a pub can make you “significantly” happier.
Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
This Urban Mushroom Farm Wants to Start a Biological Revolution
Combining aquaponics and hydroponics, mushroom production in Manchester’s Biospheric Studio will be completely self-sustainable, something that could change the way we access food in cities.
Polish Summer Food Goes Way Beyond Cabbage and Potatoes
Poland isn't a dungeon of meat and starch, but a wonderland of strawberries, seafood, and locally sourced, seasonal produce. You've just got to know where—and when—to look.
Eat These Carnivorous Plants Before They Eat You
Resourceful Malaysians have discovered that pitcher plants are delicious when stuffed with rice. Nevermind that these plants eat insects, rats, and even lizards and birds.
Why I'm Putting Blood in My Bread and Ice Cream
I source duck blood of really good quality. It’s not 100-percent interchangeable with eggs, but we use it for the same purpose in some of our menu items, such as blood crepes.
I'm Bringing Faggots Back to London's Restaurant Scene
People aren’t interested in meat and two veg anymore, you’ve got to mix it up. I put faggots and veal with cream of St George’s mushrooms on the menu recently and I’m amazed at the uptake.
Pioneering a Locavore Restaurant in Baja Wasn't Easy
Fifteen years ago, our Ensenada restaurant offered nothing more than fresh fish and local produce because those were the only options available. Nowadays, people call it locavorism or “being sustainable,” but that term didn’t exist here back then.
The MUNCHIES Guide to Sweden: New Nordic Cuisine
Ivar visits three restaurants—Ekstedt in Stockholm, Koka in Göteborg, and Bastard in Malmö, where the chefs are taking on New Nordic cuisine in their own terms.
Chef's Night Out: Zum Mond
Daniel Peters of Berlin's Zum Mond leads us on a culinary tour of the city, eating our way through fresh-from-the-hunt venison, cheesy spätzle, and a dish called "Dead Grandma."
MUNCHIES Presents: Liquid Gold
For London beekeepers Chris Barnes and Paul Webb, honey is money—literally. MUNCHIES follows the pair as they set up and expand their urban beekeeping business; just follow the buzz.
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