Budget-Friendly Clam (& Tinned Fish) Spaghetti
This is one of my go-to weeknight (and […]
Walking the Walk: A Model for Sourcing Locally
Check out Amelia’s article on Georgia Organic’s Farmer Champion program involving local chefs and […]
National Culinary Review (March/April 2023)
Amelia oversaw the development of the March/April issue of American Culinary Federation’s bi-monthly magazine, National […]
National Culinary Review (Jan/Feb 2023)
Amelia oversaw the development of the Jan/Feb 2023 issue of the American Culinary Federation’s bi-monthly […]
Fermentation & Upcycling: Building a Community of Makers
Amelia interviewed four artisan food makers focused on fermentation and upcycling in San Francisco’s Bayview […]
Chickpeas for change: Little Sesame invests in regenerative farming for the sake of the earth and all things hummus
For StarChefs’ D.C. issue, Amelia interviewed 4th generation regenerative farmer Casey Bailey about his amazing chickpeas […]
An Interview with Chef Tiffany Derry
For an article in StarChef’s Dallas issue, Amelia catches up with Tiffany Derry, Top Chef […]
Interchangeable Parts: Chefs and pastry chefs across Chicago expand their definition of “cross-utilization” in their kitchens
Challenged by ongoing labor shortages after a global pandemic and lockdowns, chefs and restaurateurs are […]
Design Market: Dallas
A roundup of restaurants with cool designs in Dallas. Read M0re.
Designing Restaurants in a Post-Pandemic World
Amelia talks to restaurant operators and consultants about their thoughts on how COVID-19 will impact […]