Our Town Local

Share to Facebook Share to Twitter Share to Linkedin Have you pre-ordered your turkey? Or the giant mushroom caps, cauliflower head, bone-in glazed ham, or whatever else you are serving as the centerpiece for your Thanksgiving meal? Now is the time—especially if you are trying to source meat that’s more ethically and sustainably raised. It’s

Though chardonnay and cabernet sauvignon are the most popular wine varieties sold in the U.S., many people don’t realize that the California birthplace of both of these delicious wine grapes is the Livermore Valley wine region. Called a ‘hidden gem’ by Forbes, and only a short drive from San Francisco and Silicon Valley, this historical

Ever since the White House hosted its inaugural celebration last year, Diwali festivities have been increasingly viewed as a part of the zeitgeist by major brands. Ann Mukherjee, Chairman and CEO of Pernod Ricard North America, recognized the importance of celebrating the growth of South Asians in the United States and the value of inclusivity

“I’m just like…a food person,” laughs Sohla El-Waylly. “Maybe a breakfast aficionado? Ms. Breakfast?” The multi-hyphenate food personality, speaking to me in a rare pocket of spare time (read: nap time), thanks to her new role as mother-of-one, finds it difficult to define herself. “No, no,” she stops herself. “Today I’m an author!” The LA-born

During a recent trip to California and a visit to the Halloween Extravaganza, Nights of the Jack (a can’t miss annual immersive experience in Calabasas), I found myself ensconced in the inviting ambiance of The Hideaway, the only and certainly the best restaurant on Rodeo Drive. The menu at The Hideaway showcases culinary innovation with

Derrick Hayes, founder of Big Dave’s Cheesesteaks, reveals his formula to be the next fast-food king. By Diane Brady, Forbes Staff To make the perfect Philly Cheesesteak, Derrick Hayes says, you have to start with the right water. The water in Philadelphia, he insists, gives the bread a distinctive taste and consistency. Then it’s important

As the 28th Conference of the Parties to the United Nations Framework Convention on Climate Change (UNFCCC COP28) in Dubai looms just a month away, a powerful coalition comprising more than 80 organizations and prominent figures from across the food systems community has issued an urgent plea to incorporate a food systems approach within the

Most drinkers could be excused if they didn’t know about tequila producer El Tequileño, the recently named Agave Producer of the Year and the maker of the Best Tequila of the Year by the International Spirits Challenge (ISC). Known as “Mexico’s Best Kept Secret,” the venerable brand has spent the last 64 years turning out

Pasta is an incredible culinary chameleon, loved and consumed worldwide. Its delicious versatility has inspired unexpected and delightful adaptations that bring comfort, creativity, and local flavors together. While spaghetti has origins in Italy, you can find this long noodle has inspired dishes, traditions, and even desserts around the world. Here are 9 unique pasta traditions

Standing in a classroom named after Alberto Joaquim Chipande, the first Defense Minister of Mozambique, is 17-year-old Marciela Mateus, leader of an adolescent girls’ club in her community in Nampula, Mozambique. She is surrounded by twenty-five teenage girls of various ages and backgrounds— gathered here with a common objective— to learn how to transform their

The global agri-food industry— valued at $6 trillion— is one of the most highly exposed to water risks, with water stress impacting many of the world’s largest food-exporting countries. Paradoxically, despite mounting perils to both food and water security stemming from water depletion, pollution, and climate-induced droughts, the food and agri-business sector is a chief

Late last year, a hidden trove of whisky was discovered in a cellar room deep within a 13th century Scottish castle. The liquid was subsequently tested and determined to have been distilled back in 1833, making it the oldest known scotch in existence. Now two dozen bottles of it are going under the hammer in