Tradition and authenticity in the kitchen is treasured among many cultures. In fact, Chef Seamus Mullen says during the Roots Conference that when he first went to Spain at 16 years old, he discovered “food is the language of the culture.” Because tradition and authenticity are so valued, companies have been created to keep those alive. For example, Lou Papé in France specializes in renting grandmothers to those who long for “grandma’s home cooking” to cure their nostalgia and prepare traditional meals. It’s catching on in the United States as companies are hiring grandmas to cook, clean, provide after school care, you name it. But is tradition and authenticity in kitchens throughout the United States today really that important?

NEW YORK, NY - OCTOBER 17: Food on display at Evolution Of Mexican Cuisine hosted by Enrique Olvera as a part of the Bank of America Dinner Series during the New York City Wine & Food Festival at Park Lane Hotel on October 17, 2014 in New York City. (Photo by John Parra/Getty Images for NYCWFF)

The crisp air has blown in and the smell of pumpkin is everywhere – from your morning latte to the incense in the office – and that can only mean fall has arrived. The new season begins, bringing with it the highly anticipated annual New York City Wine & Food Festival, one of the largest wine and food festivals in the United States. 

The sun has set on day one of the Roots Conference 2015 in Milan, Ohio, and one can’t help but walk away inspired. 20150921_090733“We hope the presentations provide templates for action and you take some ideas home and continue the work,” Roots Curator Jody Eddy says. “Conservation starts here and this is just the beginning. One of the most gratifying things that has come out of Roots is so many people tell us they have made connections here and started doing work together and never realized they had the same things in common. It really fosters a community and gets the conversations started.”

Our society is so consumed by image that it even translates into the choices we make when selecting produce. Have you ever overlooked produce that was too large or small, had an imperfect shape or less than vibrant color? If so, you’re not alone. About 26 percent of produce in the United States goes uneaten before it reaches the store because of cosmetics.

Now there’s something you don’t hear every day – unless of course you’re talking about wine and spirits.  “The smaller the barrel the faster the oak infusion,” Oak Bottle creator Joel Paglione says. “Let’s make the smallest possible barrel and that’s the Oak Bottle.”

Premier Business Partner

Revere Flexpak

Check out our latest Edition!



Contact Us

Food and Drink Magazine
150 N. Michigan Ave., Suite 900
Chicago, IL 60601


Click here for a full list of contacts.

Latest Edition

Spread The Love

Back To Top