Get your hands on a pig

Article Abstract:

Jarrod Verbiak, a 23-year-old cook from Daniel, a restaurant in New York is spending time to learn lessons from the man behind supplying pork, Dan Latham, a proprietor of L&M Kitchen and Salumeria, Oxford as a Palladin Foundation Internship. In learning lessons with Latham, Verbiak recognizes the frugality and enterprise of the old-time Gallic cooks with whom he works at Daniel.

Eating places, Food Services and Drinking Places, Executive changes & profiles, Officials and employees, Restaurants, Restaurateurs, Latham, Dan

---

Feeding body and soul

Article Abstract:

The journey of George Grace from being a railroad cook in his teens in Cape Verde to creating a church, a music genre and some divine cafeterias is traced. The lifestyle and ideologies pursued by Grace, who became famous as 'Daddy Grace' by preaching religion and helping the community, are discussed.

Public affairs, Social aspects, Cooks, Grace, George

---

The long view

Article Abstract:

Andy Beckstoffer's true legacy would be as a steward of the land even though he has changed the economics of high-end viticulture. He owns, cultivates, and harvests more than 3,000 acres of vineyards north of San Francisco, in Napa, Mendocino and Lake countries.

Practice, Stewards, Beckstoffer, Andy

Similar abstracts:

• Abstracts: Gourmet every day. The living is easy
• Abstracts: Lighter Spanish cooking. Chefs' lowfat sauces. Lowfat fish entrees
• Abstracts: Taking a dip. The new spa cuisine. Dinner at Moosewood
• Abstracts: Dinner theater. An appetite for art. A 14-carrot dinner
• Abstracts: Five ingredients layer it on. Five ingredients: The pod squad

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.