From Food Tank by Lani Furbank: “A newly launched modern farming company, Bowery, is growing what they call the world’s first “post-organic” produce. Their concept breaks from traditional agricultural practices by growing plants indoors in vertical rows without any pesticides….
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From Eater DC by Lani Furbank: “When Tail Up Goat first opened, beverage director and co-owner Bill Jensen had a mantra. “I would adjust my tie in the mirror and say, ‘at some point this will all feel routine,’” he…
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I recently had the opportunity to work with a CNN team to showcase some of DC’s best bars! Here’s the segment: “Take in the sights and spirits of the nation’s capital with food and drinks writer, Lani Furbank.” View it…
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From DC Refined by Lani Furbank: “There’s nothing new under the sun, and Meatless Mondays are no exception. What may seem like a new trend actually dates back all the way to World War I. In order to aid the…
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From Food Tank by Lani Furbank: “Gebni, a new food delivery app in New York City, is shaking up the traditional model in an effort to reduce food waste and lower the cost of meals. They do this by adjusting…
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From Eater DC by Lani Furbank: “Chef and restaurateur Jamie Leeds welcomed two additions to the Hank’s family in 2016. Opening Hank’s Cocktail Bar in Petworth and Hank’s Pasta Bar in Alexandria expanded Leeds’ empire — and her commute. She…
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From the New York City Food Policy Center by Lani Furbank: “Around the globe, at least 2 billion people eat bugs, according to the U.N. Food and Agriculture Organization. However, most of the Western world regards eating insects with reluctance…
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From Eater DC by Lani Furbank: “Resolving to “eat healthier” can often feel like some sort of cruel punishment, especially when so many green choices put such a somber emphasis on health. A few days of superfood shakes and raw…
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From DC Refined by Lani Furbank: Winter is the perfect time to escape to Boston for a quintessential New England experience: bundle up in your pea coat and mittens, stroll the adorable streets lined with twinkling lights, sip hot clam…
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From Eater DC by Lani Furbank: “Americans tend to go crazy over crab Rangoon at Chinese restaurants, but the crispy crab puffs have almost nothing to do with China. The dish is simple: cream cheese and crab folded up in…
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