From the Michelin Guide Digital Platform by Lani Furbank. “In the summer, chef Eric Ziebold becomes a vegetarian. “I do that not for health reasons, not for ethical reasons. I do that as a reminder,” he says. “There’s no comparing a tree-ripened…
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From On Tap Magazine’s September Issue by Lani Furbank: “On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month. Read on to get the inside scoop…
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I had the pleasure of joining host Nycci Nellis on her show Industry Night on Full Service Radio at The Line Hotel last month. It was my radio debut, and we talked all things food waste, farming, and freelancing. Thanks…
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From Eater DC by Lani Furbank: “Last week, five local chefs traveled to New York City to represent the “Best of D.C.” at the James Beard House, the food-centric foundation’s stage for showcasing culinary talent from around the country. This annual dinner is one…
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From Eater DC by Lani Furbank: “The salmon collar at St. Anselm arrives at the table straight from the broiler, the melted fat still sizzling. In many restaurants, this unctuous meat nestled between the fish’s gills and the rest of the body would…
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From the Michelin Guide Digital Platform by Lani Furbank. “Printed inside the front cover of José Andrés’s cookbook Made in Spain is the line: “I won’t be happy until there is a paella pan on every backyard grill in America.” While it certainly…
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From Edible DC by Lani Furbank: “Less than an hour away from the constant gridlock and seemingly endless construction in DC, 93,000 acres of open space await. This land is protected in what’s known as the Agricultural Reserve, or “Ag Reserve,” in…
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From the Michelin Guide Digital Platform by Lani Furbank. “There are plenty of fish in the sea, so why do we stick to a familiar few? Sit down at a sushi counter or a seafood restaurant and you’ll likely see the…
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From Edible DC by Lani Furbank: “Early in Dena Leibman’s career she believed that farming and environmentalism didn’t mix. “I had this naïve, ‘farmers are the enemy’ kind of approach. To me, wilderness was sacred,” she recalls. Her career had been built…
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From On Tap Magazine’s July Issue by Lani Furbank: “On Tap keeps locals in the know about the hottest new food and drink spots around town and the top culinary happenings of the month. Read on to get the inside scoop on what’s…
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