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Features a contemporary teatime menu from tea expert James Labe of the Heartbeat Restaurant in New York. Root Salad with Spring First Flush Darjeeling; Grill-Curled Salmon; pan-Roasted Bison; Dessert Sampler.

Reports on the efforts of chef Robert Surles, a.k.a. Chef Bobo, to educate elementary school students at the Calhoun School in New York City on healthy eating. Surles' scrapping of traditional cafeteria food upon taking over school's food program; Cooking classes for children; Surles' tips on food preparation, healthy eating and the importance of getting children involved in food preparation process.

Describes the trout dishes served at the Village Atelier in New York City. Restaurant ownership and management by Craig Bero; Methods for collecting recipes; Sauces and garnishings.

The article discusses the results of a survey of 100 restaurants by the Jaffe Food Allergy Institute at Mount Sinai Medical Center in New York City, on the dangers of eating out for people with food allergies. According to the survey, 90 percent of managers, servers, and chefs reported at least some confidence in their ability to provide safe meals. In addition, 24 percent wrongly thought it was safe for customers with allergies to eat a small amount of the forbidden food.