Author Archive - Ariana Keller

Asheville’s Culinary Community The farm-to-table movement, which has become popular in restaurants across the country, can trace its roots to the mid-2000s, when books like The Omnivore’s Dilemma by Michael Pollan and The 100-Mile Diet by J. B. MacKinnon began convincing people that using locally… Read More >

A Month of Food Safety Education Since 1994, the National Restaurant Association has designated September as National Food Safety Month. To celebrate, ServSafe specialists create educational materials, including quizzes and informational posters, based on a new food safety theme every year. The theme for 2018… Read More >

Wine Tips from Sommelier Chris Horn Between the unfamiliar words, the seemingly endless varietals, and the reputation it has for being expensive, wine can be intimidating – but sommelier Chris Horn, director of liquids for Heavy Restaurant Group in Seattle, thinks it doesn’t have to… Read More >

Modern Mead with 810 Meadworks Mead – the “nectar of the gods” enjoyed in ancient Greece and in the Middle Ages before being ousted by beer and wine as the people’s preferred beverages – is the latest buzz in the craft brewing world, thanks to… Read More >

Mexican Ice Pops in Nashville Although starting a business together was an exciting new venture for sisters Norma and Irma Paz, they turned to a familiar product for inspiration: the paletas, or Mexican ice pops, they grew up eating in Guadalajara. They opened Las Paletas… Read More >

Reusable To-Go Containers Take Off in Durham Thanks to recent legislation aimed at eliminating single-use plastic straws, reducing the restaurant industry’s disposable waste has been a hot topic. However, bans on polystyrene foam – colloquially referred to as Styrofoam, though this is actually Dow Chemical… Read More >

Traditional Poutine with an American Twist For years, Canadians have politely criticized America’s attempts at recreating one of their country’s most iconic dishes: poutine. Our northern neighbors have written articles with headlines like “8 Times America Ruined Poutine for Everyone” and “A&W debuts poutine not… Read More >

Pay What You Can at a Nonprofit Restaurant A Place at the Table in Raleigh, N.C., is a restaurant with counter service that offers breakfast and lunch items like biscuits and gravy, quiche, panini, and salads. Menu items range from $5 to $10, and many… Read More >

Blending Health and Happiness at Vida Pour Tea According to the Tea Association of the U.S.A., the country’s consumption of hot tea has grown at a steady rate for the last five years, though iced tea still accounts for nearly 80 percent of tea consumed… Read More >

Hops Meet Hospitality at Craft Beer Cellar When Kate Baker and Suzanne Schalow opened Craft Beer Cellar‘s flagship location in Belmont, Mass., in 2010, there were around 400 craft beers on the store’s shelves. “That was most of what we could get our hands on,”… Read More >

Today’s Special: Geekery With the popularity of superhero films and resurgence of tabletop games, it’s a great time to be a geek – and perhaps an even better time to own a geek-themed bar. From an elaborately decorated Game of Thrones pub complete with an… Read More >

Giving a Historic Diner New Life Established by the National Historic Preservation Act of 1966, the National Register of Historic Places lists locations throughout the United States that are deemed to hold historical significance. The register includes sites such as homes once occupied by important… Read More >

On the Hunt for Game Meat In 2016, Arby’s crashed into headlines by offering venison sandwiches, a limited-availability menu item that was so popular with customers, the chain brought them back in 2017 and even added elk sandwiches in some markets. The fast food restaurant’s… Read More >

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