Cooking with Cannabis

Elevating a Staple Soup to a Higher Plane

Written by: Abby Read

Nothing says fall like a good bowl of soup. This year, steer away from the tired combo of grilled cheese and tomato soup and instead dip your spoon into something a little leafier. In the recipes below, Chef Sebastian Carosi from the Pacific Northwest and the Bergin Hunt & Fish Club catering company shares his cannabis […]


Meet the Chef with Michael Reed

Chef Michael Reed of Viviane in Beverly Hills, CA

Written by: Madelyn Gagnon

Like many chefs, Michael Reed’s passion for cooking stems from eating home-cooked meals nightly with his family. Considering he spent his formative years in a farming community in Ventura County, California, it’s fitting he now channels his appreciation for local produce into his dishes at his restaurant, Viviane, at The Avalon Hotel in Beverly Hills. […]


From Sicily to Naples, Florida

Chef Vincenzo Betulia of Osteria Tulia Leads a Farm-to-Table Revolution in the Sunshine State

Written by: Madelyn Gagnon

Move over, Florida oranges: There’s a new crop in town. The state harbors nearly 32,000 acres of tomato fields, yet many are unaware Florida also grows the largest amount of fresh-market tomatoes in the U.S. The largest tomato producer across the pond in Europe, naturally, is Italy, so it makes sense that Sicilian-born chef Vincenzo […]


The Next Big Thing

A Rocky Mountain Revolution is Brewing within Colorado's Down-to-Earth Dining Scene

Written by: Ruth Tobias

Foodwise, the American West has long been defined by its borders. The abundant produce and seafood of its coastal areas and the strong Hispanic and American Indian influences found along its southern edge tend to dominate the culinary conversation, while the Rocky Mountain states at the region’s core can be dismissed as mere meat and […]


Dan Allen of Farmscape

Sowing the Seeds for Restaurant Gardens

Urban Farming’s Latest Trend

Written by: Amanda Kay Mannshahia

As CEO of Los Angeles–based Farmscape, “the largest urban farming venture in California,” Dan Allen’s mission is to “connect city dwellers with fresh, organic produce through a network of urban farms, while creating living wage jobs for the new generation of farmers.”