
Amid the Schnitzel, Waffles, Burgers and Cupcakes, a new food truck – chock full of veggies - is now circling the grid in Manhattan. The Holton Farms “Farm Truck” turns the traditional farm stand mobile and is delivering shares of vegetables, fruit and other products to locations in Manhattan, Queens and Brooklyn seven days a week.

Forget cookbooks. They are so 19th century. TV cooking shows? Too many commercials. Even the technically hip food blog may be in need of a little seasoning.
The hottest trend cooking in food social media is the online food video. Don’t just tell me – show me how delicious that entrée can be! And, don’t forget the dash of special effects and personality.

Corporate wellness and benefits officers have discovered a new option for employees and a way to encourage healthy eating. It's the corporate vegetable garden, according to Kim Severson's story "Reaping Benefits in the Corporate Garden" in the New York Times.

Portland, Oregon is quite a spot to consider "the new culinary order," which must have been exactly what the International Association of Culinary Professionals (IACP) was thinking when they planned the theme of their 32nd annual conference. Imagine a gigantic room filled with heady artisanal chocolates, luscious Peking Steak Bites, meltingly-delicious cheese made in Oregon, Willamette Valley Pinot Noir, street food and fantasy culinary-style cocktails dreamed up by local craft distilleries. It’s no wonder I like this business.
Curators of the new exhibit "America's Kitchens" at the Long Island Museum at Stony Brook, depict the American kitchen as a place where technology, industry, class and gender cross and sometimes clash.
At its core, the exhibit - created by Historic New England - portrays the kitchen as the emotional center of the home. Indeed, there is a quote from author Nathanial Hawthorne which says that if the kitchen hearth did not exist, there would be nothing to attract children to one center, and domestic life would retreat to "its separate corners."