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Byline: Jane Black In the beginning, Andrea and Travis Schroederâs hunt for child care in Grand Junction, Colo., was all too typical. They put out a call on Facebook. Crickets. [...]

The chicken tinga is the same in both Los Angeles establishments: It's a bowl of pasture-raised chicken, lentils, quinoa and black beans. At the University Park outpost of Everytable, it [...]

As they struggle to recruit workers, many owners are raising pay. But some are trying to go deeper, to make their business fairer and more humane. Long before the pandemic [...]

By last summer, Nick Wiseman, a founder of Little Sesame, a small chain of hummus shops in Washington, D.C., had made all the expected ''pivots'' to save his business. He'd [...]

Opening night is always stressful, even if you're opening for only a few dozen socially distanced diners. But on Friday, after a four-month closing, the chef David Zamudio still had [...]

It is still unclear how many students will return to college campuses this fall, but for those who do, mealtime will change dramatically. By Becky Vuksta's calculations, the new socially [...]

Byline: Jane Black and Brent Cunningham For decades, advocates from chefs to doctors have tried to get Americans to change the way they eat. In a matter of weeks, a [...]

Byline: Jane Black On March 19, Taylor Lanzet got a text from a number she didn't know. 'I hear you are delivering food. Can we talk?' The text was from [...]

Byline: Jane Black Edward Lee is not prepared for a coronavirus lockdown. His pantry is not stocked. He shops often, buying only what he needs and what will fit in [...]

New York City health officials are requiring Farmer's Fridge to get permits and inspections for its machines, which dispense salads and bowls. On Oct. 30, an inspector from the New [...]

Byline: Jane Black BENTONVILLE, Va. - The crisp and sweet York apple is without a doubt the favorite in Warren County, Virginia. But you won't find any in Mary Digges's [...]

Spurred by the pioneering chef, the cafe at Jefferson's estate has reconnected with his agrarian ideals. Alice Waters made her first pilgrimage to Monticello in 2011. Long an admirer of [...]

ASHEVILLE, N.C. -- If you were wagering on two of the most unlikely words to be paired in the English language, ''Appalachian'' and ''bagel'' would be a pretty good bet. [...]

Byline: Brent Cunningham and Jane Black In 2008, a studyby the Centers for Disease Control and Prevention called Huntington, West Virginia,the fattest city in America. The story was national news, [...]

Byline: Jane Black At 7 p.m. on a Tuesday night last May, Fancy Radish, a vegetarian restaurant in Washington, D.C., was hopping. A willowy 20-something dressed in a flowing jumpsuit [...]

Byline: Jane BlackIt was a food-world fairy tale come true. In 2013, Yasmin Khan decided to write a cookbook. She was 32 and burned out from her work as a [...]

Byline: Jane BlackAn Austin-based payments company whose pending shutdown last summer threatened the ability of thousands of farmers markets to accept food stamps has received a $2 million lifeline.Square, the [...]

Byline: Jane Black Two summers ago, Ronald David canned something he never had before at the Glade Hill Cannery - and he's canned just about everything: beans, beets, corn, carrots, [...]

Byline: Jane Black The news last week that an Austin, Texas electronic-payments company would shut down had national implications: Thousands of farmers markets across the country would soon lose their [...]

Byline: Jane Black and Leah Douglas On Saturday morning, Ludy Arnold arrived at the H Street farmers market in Northeast Washington just minutes after it opened. Arnold is 70 and [...]

On a warm spring evening, the theme at the Reading Room, a literary cocktail bar in Washington, D.C., was the 2017 novel ''Pachinko.'' The saga of a Korean family that [...]

Byline: Jane Black Horse bread. The name is not exactly appetizing. Its ingredient list might not make your mouth water, either: Each loaf includes field peas, sorghum, millet, mustard seed [...]

WASHINGTON -- Louisville, Ky., was everything to Edward Lee. The Brooklyn-born chef moved to the city in 2003, after having visited only once for the Kentucky Derby. Since then, the [...]

Byline: Jane Black 'Bravetart: Iconic American Desserts' By Stella Parks W.W. Norton. 400 pp. $35 --- What do Key lime pie, pineapple-upside-down cake and mint chocolate cookies have in common? [...]

KNOXVILLE, Tenn. -- A big smile broke out on the chef Joseph Lenn's face when an elderly woman with a cloud of platinum hair burst through the door and waved [...]

Byline: Jane Black On May 5, more than seven years after it was signed into law, calorie labeling on menus will take effect. Unless, with just weeks remaining, Congress delays [...]

Byline: Jane Black At the height of her career, Paula Wolfert, the author of eight influential cookbooks, had a memory that her peers could only envy. She would notice an [...]

Byline: Jane Black BOLINAS, Calif. - A few hundred feet from Bill Niman's modest ranch house is a barn he built to house pigs. It was the late 1970s. Niman [...]

Byline: Jane Black On a chilly night in the fall of 2015, Tom Perry steered his pickup truck into D.C. for a meeting with Phillip Valliant. It was part pleasure [...]

Byline: Jane Black 'The Good Fork Cookbook' By Sohui Kim with Rachel Wharton Abrams 224 pp. $29.95 --- Brooklyn, the spiritual home of 'makers' and hordes of bearded mixologists, is [...]

Byline: Jane Black One of my favorite recipes in Vivian Howard's new cookbook, 'Deep Run Roots' (Little Brown), is one I will probably never make. The list of ingredients for [...]

Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes. But replacing the egg, in [...]

ASHEVILLE, N.C. -- This mountain city is rightly known for many things: the Biltmore Estate, spectacular leaf peeping and craft beer. Pizza, though, is not one of them. That may [...]

Byline: Jane Black 'It's way easier to get drugs than a good greasy bean,' Travis Milton says, taking a deep drag on his cigarette. And that causes the chef a [...]

Byline: by Jane Black If you haven't thought much about food waste, now is the time. America wastes epic amounts of food: 133 billion pounds worth $162 billion annually, according [...]

Byline: Jane Black In 2006, Michael Cox, a chicken farmer in northwest Arkansas, faced a choice that many farmers do: Grow or die. His family had been raising chickens for [...]

Byline: Jane Black NEW YORK - At 10:15 on a miserably rainy morning, a crowd huddled under the pink awning outside Prune. The restaurant, in the East Village, had been [...]

Byline: Jane Black KINSTON, N.C. - Matthew Cunningham is not a natural for TV, though to be fair, few farmers probably are. He has a ruddy face and keeps his [...]

Byline: Jane Black If you have a question about mushrooms, Bart Minor is your guy. As the president and chief executive of the Mushroom Council for 16 years, he has [...]

Byline: Jane Black Author Paul Greenberg was standing in his Manhattan kitchen, cleaver in hand. He had already fluidly removed two fillets from a gleaming red snapper, shipped overnight from [...]

Byline: Jane Black Whenever I play the name-the-best-meals-of-your-life game, I always include the lunch my mother took me to at La Brasserie. At age 13, I thought the restaurant, housed [...]

Byline: Jane Black Easy Make-Ahead Pear Tarte Tatin 8 servings Even the slowest-moving cook can have this showstopper ready to go into the oven in 30 minutes, start to finish. [...]

Byline: Jane Black 'You can always judge a restaurant by its soup.' The words my father had said a hundred times to me growing up ricocheted around my head as [...]

With two hours before dinner, Ned Elliott still had to deep-fry the julienne pig ears that would sit atop his beef-heart tartare. His business partner and ex-wife, Jodi Elliott, had [...]

The Dining staff and contributors pick their favorite presents for food lovers: 1. SMOKED OKRA If you want to make a hostess really happy, skip the bottle of pinot and [...]

AFTER her first daughter was born, Lindsey Swank Meili realized that something had to give, and that something was cooking dinner. Several nights a week, she ordered Chinese food or [...]