by Emily Silman in View All Posts, May 6th, 2009
by Emily Silman in View All Posts, April 22nd, 2009
Skip lunch, you say? At Food Network? Blasphemy! But don’t worry, it’s all for a good cause. Every year, our office participates in the “Skip Lunch, Fight Hunger” event that benefits City Harvest, an innovative local NYC food charity. In their own words: Now serving New York City for over 25 years, City Harvest is the world’s first food rescue organization, dedicated to feeding the city’s hungry men, women and children.
What they do is quite cool: City Harvest’s fleet of trucks rescues perfectly edible food that would otherwise be thrown out at restaurants, event venues, farmers markets, office buildings and grocery stores, and then redistributes that food to soup kitchens and food pantries across the city.
In fact, our own Food Network Kitchens participates in City Harvest food donations every Friday — you see them in action at Food Network by going here. City Harvest has a lot of other great programs, and they’ve teamed up with Food Network’s official charity partner Share Our Strength(SOS) to provide SOS’s “Operation Frontline” nutrition and cooking education classes in New York (which I’m actually a volunteer for!)
The Skip Lunch, Fight Hunger fundraising idea was dreamed up by Dana Cowin, editor-in-chief of Food & Wine magazine and one of City Harvest’s board members. The premise of the idea is simple: brown-bag your lunch for a day, then take what you would have spent on lunch and donate it to City Harvest. Lunch in New York is rarely a cheap proposition, especially in our temple-to-gourmet-food office location of Chelsea Market. One can easily spend $10 here on just a sandwich and a drink. But according to City Harvest, that $10 would help feed seven children for a week.
This year’s fundraiser is today, May 6th, and many of our employees will be chipping in their lunch money to help support City Harvest’s efforts to make sure no New Yorker goes hungry. If you’d like to learn more about the fundraiser or would like to make a donation online, visit www.skiplunch.org.
by Emily Silman in View All Posts, April 8th, 2009
When you hear the word “compost”, do you think of crazy hippies or back-to-nature enthusiasts? Well believe it or not, composting has joined the mainstream. It’s easy and rewarding for anyone, and in fact our very own Food Network kitchens has a compost operation to handle the multitude of food scraps that they generate daily. As you can see from the photos, they have small compost bins at each of the kitchen workstations, and then these small pails get emptied into the larger bin at the end of the day. You can find a similar bin at the Food Network Store here. Shows like Ask Aida and Guy’s Big Bite have also started including a compost bucket in their show.
So what is composting, exactly?
by Emily Silman in View All Posts, March 10th, 2009
Credit: Oscar Einzig
When it comes to major conventions and trade shows, the music industry has South By Southwest, the publishing industry has Book Expo America, the comics industry has ComiCon, and then the housewares industry has the International Home and Housewares Show, held in Chicago every March. It’s the nexus for everything new and cool in the housewares industry, which includes everything from kitchen products to bedding to cleaners. For Food Network purposes, of course, I stuck to the kitchen side of the show.
Credit: Bonjour Gourmet
If you find yourself with a wide stretch of free time on a cold Sunday afternoon, I can recommend no better activity than spending the day playing around in the kitchen. Winter cooking is a breed of its own, and dishes that are braised, slow-cooked, and roasted are just what the doctor ordered on frigid days. So when I found myself in this situation last weekend, I decided that I’d finally test out Anne Burrell’s Pasta Bolognese recipe that was featured in the premiere episode of Secrets of a Restaurant Chef. The recipe has been in my binder ever since I saw that episode, but because it lists its total cooking time at 4 ½ hours, it’s not exactly a weeknight dinner, so I was waiting for the right opportunity to tackle it.
Continue reading “Slow and Steady Wins the Taste”