To celebrate No Waste August, we compiled our recent, favorite food waste reads! So go ahead…get trashy with us.
These delicate, classic cookies get a delightful twist from the ground Earl Grey tea leaves in the batter! A staple on the afternoon tea table, madeleines are perfectly sweet and soft-textured. They are best enjoyed fresh out of the oven, so try and enjoy them within an hour of baking!
Farming Hope’s mission is to build “a bridge out of homelessness,” empowering individuals through urban farming and cooking while “turning the soup kitchen on its head.”
Veteran restaurant chef Jason Fullilove graduates from pop-up to brick-and-mortar.
We’ve harvested this week’s new crop of food reads! From visual food puns and the US mushroom capital to a floating food forest and the Queen of French Fries, this list is sure to delight. And make you salivate.
Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.
Chef Ed Sablan is the chef/owner of Portland’s popular food cart, PDX671, an homage to the food of his Guamanian home. Ed recently started hosting pop-up dinners with Feastly Portland, and he’s been dazzling diners with his expertly grilled meat and vegetable dishes. Want to see the master at work?
Feastly is an event-based platform, so Facebook events are a natural fit. Also, Facebook events are a great way to get the word out about your pop-ups. Users can invite people and interact with them via the Events. Lastly, Facebook suggests Events based on user interest and/or location, making your meals fully discoverable.
The pop-up restaurant was once a temporary set-up for chefs in between restaurant jobs. However, it has become a mainstay in urban epicenters globally. Want to know how to open a pop-up restaurant yourself? That’s where we come in. For over three years, Feastly has been helping cooks to design pop-up concepts, build brands, and host thousands of adventurous diners in cities across the country. Using this guide as a starting point, you too can open a successful pop-up restaurant!
A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.