Chefs
10 Restaurants Serving Up Hyperlocal Dishes
July 25, 2016 | Annamarie Sysling
Austin’s Odd Duck is part of a growing movement of restaurants pushing the limits of local sourcing. Photo taken by Richard Casteel.
Ten years ago, finding a restaurant where you could eat fresh, locally sourced food would have either cost you your entire paycheck or been impossible to find. Today, the farm to table dining scene is proliferating, and with it comes a proliferation of intense one-upmanship when it comes to the thoroughness of local sourcing that has some of us wondering if the day will come when diners will be expected to simply place an order for which raised bed they’d like to eat from and pull up a chair. In the meantime, we have the idea of “hyperlocal” sourcing, which has restaurants running their own farms, raising food inside the dining room, and grazing cows outside the dining room window. Below is a list of 10 restaurants doing everything they can to put their local food systems on a plate. Read More
SoCal University’s Aeroponic Garden Challenges Food System Status Quo
June 28, 2016 | AJ HughesA prominent university in Southern California is utilizing aeroponics to challenge the food systems status quo on campus. The University of Southern California (USC) Teaching Garden was established this spring to supply fresh produce to the university’s on-campus restaurants, dining halls, catering … Read More
New Orleans Chef Explores Heritage, Race Through “Blackness in America” Dinner Series
June 15, 2016 | Annamarie Sysling
Chef Tunde Wey is using a traveling pop-up restaurant featuring cuisine from his native Nigeria to facilitate conversations on “Blackness in America.”
Acclaimed Nigerian-born chef Tunde Wey is exploring issues of race and identity in America through a traveling dinner series called “Blackness in America” that features traditional Nigerian food and a rotating cast of featured guests. Following stops in New Orleans and Detroit, Seedstock caught up with Wey to discuss his background and what led him to create this unique culinary project that blurs the lines between food service, cultural study, and community forum.
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