Farm to Table

Farm to Table
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Founding Farmers's dish
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This is the most popular restaurant in the US according to OpenTable
OpenTable says that the Founding Farmers restaurant in Washington DC is the nation's most popular.
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The Farm-to-Table Innovators Serving Singapore's Best Chefs
Who says there are no farmers or producers in land-scarce Singapore? We investigate how the farm-to-table movement is slowly taking shape in the city.
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Into the wild of a Baltic island: Cooking at Kadeau
What's cooking and working at the Research and Development Kitchen of 'Kadeau' restaurant, on the island of Bornholm, Denmark?
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Urban Gardens, Up to the Sky
From vertical farming to rooftop gardens, from the USA to Asia, how the "farm to table" trend has become worldwide stronger.
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Mario Batali's Farm To Table Cuisine in A Cookbook
'America-Farm to Table' is a new cookbook by Mario Batali that features over 100 recipes inspired by farmers across the United States.
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Article
Floating Vertical Farms in Singapore
If you cannot extend horizontally, think in terms of height: a vertical farming project is taking shape in Singapore, huge structures housing cultivable plots.
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Chef Stefano Baiocco, the Salad Whisperer
A chat with the Italian chef about his signature dish: a salad made with 140 plants - herbs, sprouts, greens, flowers - symbol of his culinary passion.
WATCH: How California Citrus Fruits Grow
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WATCH: How California Citrus Fruits Grow
Here's a lovely three-minute video that shows how farmers in Northern California produce tree-ripened citrus fruits in the foothills of the Sierra Nevada.
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Alain Ducasse: "Next Step, the Art of Sharing"
An exclusive interview with the French chef Alain Ducasse, creator of a world culinary empire: future projects, trends and joung chefs to keep an eye on.
Chef Daniel Capra
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Chef's Weigh In On Farm to Table
A chat with some of the world's best chefs about farm to table - how the movement is increasing across fine dining and their own links with producers.
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Emerging Food Jobs: the Hottest Careers in Food
Health, research, farm to table and more: Irena Chalmers, professor at Culinary Institute of America, picks the hottest food jobs and trends to keep an eye on.
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Chef Matteo Rizzo: "I Want To Grow My Own Ingredients"
Read our exclusive interview with Italian chef Matteo Rizzo, one of the finalists of The Vegetarian Chance, an event dedicated to vegetarian and vegan cuisines.
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Chef Giuseppe Zen: "Why I let the Nature Grow Itself"
A chat with the chef who brought to Milan the Japanese Fukuoka method: an agricultural concept based on the idea that 'the best way to act is not to act'.
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'Lunch in the Field': Foraging with René Redzepi and Peter Gilmore
An exclusive lunch down under at the Johnstone’s Kitchen Gardens outside of Sydney with Chefs René Redzepi and Peter Gilmore foraging for lunch.
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Outstanding in the Field: Dining on a Farm
Interview with chef and artist Jim Denevan on his food trip across America and the world throwing outdoor dinners in suggestive farms and fields.
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Eneko Atxa, Sustainable Avant-Garde Cuisine at Azurmendi
Discover Arzumendi, Eneko Atxa's sustainable project and food laboratory in the Basque Country where you can pick what you will eat right before sitting down