Clo-pening with Rafael Vencio

A conversation with an inaugural cohort chef at Smallman Galley
After 18 months at the restaurant incubator Smallman Galley, Rafael Vencio has gained valuable experience and perspective.

Sound Bite: Spring Ephemerals

Seeking culinary spring jewels on the forest floor
“There’s more of a push among sustainable gardeners and green-minded folks to only harvest the leaves.”

Friendship Bagel

Nourishment that goes beyond food
Friendship Bagel is a project from local Justin Lubecki. It’s one part dreamy exploration and one part tasty bagels, but this pop-up stand is about more than just food.

Revive and Thrive Through Chili

Food truck business Revival Chili serves up good eats and work opportunities for previously incarcerated citizens
Jordan Robarge is a young man with a love for chili, a previous charge for underage drinking and a desire to help his community. Robarge’s food-truck business Revival Chili employs previously incarcerated citizens to help them gain the work experience and skills to pursue their own business ideas.

You Eat With Your Eyes First

Food styling with Quelcy Kogel
Do food stylists actually use Elmer’s glue in their shoots?

Chef Jeremy Umansky harnesses the power of an ancient mold to create new flavors

How can a mold help to make charcuterie in half the time the traditional process would take?

Don’t Buy New, Just Swap (Seeds, That Is)

Every spring garden starts with just a tiny seed
For the fifth year, Grow Pittsburgh, the Carnegie Library of Pittsburgh and Phipps Conservatory and Botanical Gardens gather the community together for a free-for-all of seed and gardening information exchange. Sound Bite goes to scour the tables and talk to Pittsburgh gardeners about the season to come.

Cataloguing Foods Facing Extinction

Slow Food’s Ark of Taste brings attention to foods we may lose
Slow Food USA is dedicated to documenting and preserving foodways that are good, clean and fair for all. The Ark of Taste is a catalogue that helps to record the histories of foods from around the world that are dying out and promote their continued growth.

Not Its First Rodeo

Goat Rodeo Farm & Dairy cultures up fresh goat cheese for Pittsburgh
Tucked away in Allison Park just outside the city, Goat Rodeo Farm and Dairy and its herd of 100 goats are preparing for spring and the arrival of many newborn kids. The baby goats are essential to the farm's main operation — making goat cheese.

Food, Mood and Attitude

Two caterers bring African foods and a heavy dose of positivity to their communities
“Before I knew how to read or to write, I knew about the correlation between food, mood and attitude.”

Modernizing Medieval Meals

Sound Bite time-travels to the Middle Ages with the authors of A Thyme and Place: Medieval Feasts and Recipes for the Modern Table
Historian Lisa Graves and chef Tricia Cohen combine their talents to create an illustrated historical guide to medieval cooking. Each recipe is modernized for the contemporary cook, while still harkening to its original roots on the tables of the Middle Ages.

Have Food, Will Travel

Sound Bite rides along with 412 Food Rescue as they deliver rescued food to Pittsburgh communities.
How much food goes to waste in the United States?

Bread, Wine, Chocolate: The Slow Loss of the Foods We Love

Journalist and author Simran Sethi explores the importance of biodiversity and how monoculture is making the world less delicious.
Find out how seeking out and cultivating the most delicious foods may also be the path to creating food security.

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