Articles Tagged “supply chain”

Supply Chain

A Day at Metropolitan Bakery

By • May 25, 2012 • 2 Comments

A Day at Metropolitan Bakery

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.

Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more. 

Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.

 

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Supply Chain

A Day in Tuscany with Nancy Harmon Jenkins

By • May 17, 2012 • 2 Comments

A Day in Tuscany with Nancy Harmon Jenkins

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Nancy Harmon Jenkins shares a day in Tuscany with Supply Chain, from Tuscan Easter to trips to the local food market and cooking at Villa Campestri.

Nancy Harmon Jenkins is a leading authority on Mediterranean cuisine and the author of many books including The Mediterranean Diet Cookbook and Flavors of Tuscany. She leads food tours of Italy, Spain, and Tunisia for the Culinary Institute of America's Worlds of Flavor program, and will be the culinary guide for the 6-Day All-Inclusive Tuscan Retreat at Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. (Interested in going with a group of friends? Check out our Shop offer!)

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Supply Chain

Ice Cream and Parking Tickets with Fany Gerson

By • May 4, 2012 • 5 Comments

Ice Cream and Parking Tickets with Fany Gerson

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Fany Gerson of La Newyorkina has a tough day -- bookended by a parking ticket and a towed car! -- that is redeemed by her delicious ice creams and paletas.

Fany Gerson was born and raised in Mexico City. After attending cooking school in Mexico and at the Culinary Institute of America, she worked in kitchens worldwide, including Michelin-three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her cookbooks are My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats and Paletas & Aguas Frescas, both from Ten Speed Press. She started her company La Newyorkina in 2010.

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Supply Chain

A Day in the Life at Share Our Strength

By • April 11, 2012 • 1 Comment

A Day in the Life at Share Our Strength

Today: The fantastic nonprofit Share Our Strength, whose documentary Hunger Hits Home premieres on Food Network this Saturday, April 14, takes us across the country and into the workdays of 18 of their employees for a very special Supply Chain. For more from our food friends and Food Network's Communal Table, click here.

Share Our Strength, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry Campaign -- a national effort to end childhood hunger in America by 2015 -- Share Our Strength ensures children in need are enrolled in federal nutrition programs, invests in community organizations fighting hunger, teaches families how to cook healthy, affordable meals, and builds public-private partnerships to end childhood hunger, at the state and city level.

The employees at Share Our Strength are a busy bunch! Eighteen of them -- designers, organizers, fundraisers, and more -- shared snapshots from their days with us. From Arkansas to Chicago to Capitol Hill, it's easy to see that Share Our Strength is making a difference in the fight to end childhood hunger.

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Supply Chain

Chicken-Rearing & Taco Night with Cathy Erway

By • April 5, 2012 • 3 Comments

Chicken-Rearing & Taco Night with Cathy Erway

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Cathy Erway of Not Eating Out in New York shares a busy Friday with Supply Chain, from Fairway to the chicken coop to the kitchen.

Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove, which chronicled her two years of cooking from scratch. She blogs at Not Eating Out in New York and hosts the weekly podcast Let's Eat In, interviewing subjects on all things home-cooked. She currently works at Sixpoint Brewery in Brooklyn, where she keeps egg-laying hens on a rooftop garden (if you love Canal House Cooks Lunch, don't miss Lunch at Sixpoint!), and writes for The L Magazine, Edible Brooklyn, and the Huffington Post.

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Supply Chain

A Day in the Life of a Barbecue Pitboss

By • March 29, 2012 • 4 Comments

A Day in the Life of a Barbecue Pitboss

We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.

Today: Supply Chain follows Rodney Muirhead into the kitchen of Podnah's Pit in Portland, Oregon for some first-class barbecue.

Since its opening in 2006, Rodney Muirhead has been the pitboss as Podnah's Pit in Portland, Oregon. What does that mean aside from the fact that he has the coolest job title ever? It means that Rodney and his pit crew are up at 5:00am every morning to light oak logs in the firebox and start smoking the 500 pounds of meat that they serve each day, everything from brisket to pulled pork to ribs.

Don't let its location in the Pacific Northwest fool you: Podnah's Pit serves serious Texas barbecue. The restaurant is even named for Rodney's grandfather's nickname -- "Howdy, partner" equals "Howdy, podnah" in Texan. And along with slow-smoked meat you can expect an array of Southern fixings: cornbread, collard greens, and even migas.

We love the integrity, dedication, and just plain hard work that the Podnah's staff brings to their restaurant. Want to see for yourself? Last Saturday, Rodney recorded a typical day at the Podnah's for us -- it's the next best thing to one of their sliced brisket sandwiches. (Or a smoked prime rib cheesesteak.)

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