• Food & Cooking

    This meat is soon disappearing from Chipotle’s menu | Food and cooking

    When White Castle opened its first doors in Wichita, Kansas in 1921, it quietly began a dining revolution in America. It took a few decades for fast food to really get on a roll: McDonald’s, the first to translate assembly line practices found in car factories into kitchens, opened what would become the modern iteration of the famous hamburger joint in 1948. Soon after, other restaurants were taking note of McDonald’s success and pivoting their restaurants to mimic the standardization and processes. Burger King, Carl’s Jr., Taco Bell, Arby’s, Chick-fil-A, and Wendy’s came into their recognizable forms in the following  

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  • Food & Cooking

    All-refugee cooking company shares culture and home through love of food

    Eat Offbeat is one of many catering businesses that had to re-invent itself when COVID-19 struck 18 months ago. But its employees had a little experience with sudden, difficult change: They all came to the country as refugees. And they say reinventing their business model overnight came naturally. The New York-based company, founded by Lebanese siblings Manal and Wissam Kahi, was inspired nearly six years ago by Manal Kahi’s dual realizations: that she couldn’t find hummus “like her grandmother’s” in New York, and that the perfect people to cook food from their home countries were the refugees coming to the  

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  • Food & Cooking

    Full Circle Food Pantry Offering Free Virtual Cooking Classes

    Join Aryn Blumenberg, the Jane B. Gearhart Full Circle Food Pantry Cooking Matters intern, in a virtual cooking class at 6:15-7:15 p.m., Wednesday, Oct. 20, as they cook Tuna and Tomato Spaghetti! The class will host up to 14 participants; sign up here. Cooking Matters is a national program that works on teaching nutrition, cooking skills and budgeting while still accessing and using nutritious foods. All classes are currently virtual this semester and run periodically, typically in the evenings. All ingredients and recipes are provided to participants. Requirements for the class are a kitchen with basic  

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  • Food & Cooking

    How this Navajo chef reclaimed his food culture and is passing it on

    Tatum Black feels both excited and nervous. On Oct. 15, she and a couple other culinary students from Monument Valley High School plan to take a four and a half hour bus ride from Kayenta, located in the northeast corner of Arizona, down to Phoenix to cook at a fundraiser. The students are involved with Careers Through Culinary Arts Program, a national nonprofit also known as C-CAP. The program helps underserved middle and high school students develop skills for the culinary workforce. Under the guidance of chef Justin Pioche, they’ll prepare hundreds of dishes for the event. Black said she’s  

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  • Food & Cooking

    Johnson & Wales University craves something more than cooking

    “You really can change the world with food as your vehicle,” he said in an interview with the Globe. Evans, who was hired earlier this year, did not come from a culinary arts background. Previously, he was the chair of the State University of New York (SUNY) Cobleskill agricultural and food management department. Although JWU’s new CFIT program is the latest installment to the 107-year-old university, it’s one that looks at how food impacts people, communities, and economies by solving problems that go down to the root, such as access, sustainability, security, and beyond. Richard Miscovich is the chair of  

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