From the farmers that grow our food to the restaurants that serve us, the nationwide shutdowns delivered a painful blow to the entire food supply chain. Can the PLUS Act revive it? By: Melissa…
Year: 2020
Blog posts
Heaven’s Honey Puts Farmers First
You might know that bees pollinate plants and flowers. But did you know bees play a crucial role in our modern agriculture system? By: Melissa Montalvo Farmers use bees to pollinate many of the…
Un-Plated’s Virtual Kitchen Series: Indian Appetizers
Love Indian food but too intimidated to try and make it at home? Join Un-Plated for its first ever Virtual Kitchen Series and learn how to make popular Indian appetizers from two of the…
Should Social Gastronomy Be Part of The Restaurant Industry’s New Normal?
As restaurants across the country grapple with surviving the crushing economic and social implications of the current pandemic, many are beginning to question what the role of the restaurant is when our society settles…
Produce Marketing Association’s Conference 2020
On July 20-24, Produce Marketing Association (PMA) will hold Foodservice: Delivered, its first-ever interactive, immersive digital experience for all segments of the global food service industry that want to win over consumers with memorable…
People of Color Represent A Third of the Wine Consumer Industry. Stop Ignoring Us.
The power of 240 million wine drinkers can make an impact. By: Erlinda A. Doherty The next time you reach for a glass of wine, consider this: the wine in your glass, the label…
Restaurants in the Time of Coronavirus: A Chronicle (II)
March 18-March 19 Restaurant owners and workers alike feel abandoned by the government and the general public during their darkest times. They’re all taking it hour by hour with no guarantee of a tomorrow.…
Restaurants in the Time of Coronavirus: A Chronicle (I)
First came the cries from across the world. Here in America, we listened but never thought to grapple with the idea that we might soon follow suit. After all, we are the land of…
Advice on Opening a Restaurant from a Michelin-Starred Restaurateur
It’s 2013, in the middle of one of the coldest winters on record in Washington D.C. The city is asleep. A young woman with dark hair sits in a frigid room. The space is…
How to Take Steps Towards Being a Zero-Waste Restaurant
Five prominent DC restaurateurs and chefs weigh in on what makes them leaders in the zero-waste space. Last November, Sabrina Medora of Un-Plated hosted a panel of industry experts at the Steelite International…
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