ALL ARTICLES BY Elizabeth Hazard
Nat Gelb understands the need for connection. He also has a deep passion for food. Put the two together and you have the Tasting Collective, a private membership community for food lovers.
What started as a summer pop-up on a Detroit pedestrian path has turned into a thriving lemonade business called Bea’s Squeeze.
A start-up company looks to simplify meal planning prep and cut back on the food we waste in a few simple steps.
A tech entrepreneur spent 15 years trying to replicate his great-grandmother’s mac & cheese recipe. Now, it’s perfect. It’s also super popular in Atlanta and can be bought online.
At seven, Dana Perella decided she wanted to do something for her friend, who was diagnosed with a genetic disorder called Batten. So she started baking cookies.
The pandemic got this James Beard award winner thinking more about priorities and a balanced life. Now pastry chef Camille Cogswell has a big mountain project up her sleeve.
It’s hard to resist a cookie named after Youth Poet Laureate Amanda Gorman. Or one that’s inspired by baseball great Hank Aaron. Maya’s Cookies are not only inspiring, they’re vegan.
It took the persistence of her 12- and 14-year-old daughters for Kimberly Knox of Marietta, Georgia to open Infusion Crab, a seafood restaurant built on soul and blending family spirit and plenty of regional dishes.
Caviar has long been considered a luxury product, reserved for special occasions or the wildly rich. One San Francisco shop owner looks to change it up. Plus who knew? Caviar goes well with whiskey.
