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  • Board Topic

    Grille Zone - Interesting New Joint for Burger Connoisseurs

    frozen. It’s all fresh ingredients. BUT... that’s not all... A very interesting aspect of the restaurant had yet to reveal itself. As we spoke with the owner the first time we went he explained that it’s a very...

  • Board Topic

    Hoes Down Festival Report (long)

    , of which 35 are full-time, year-round workers. Full Belly Farm has made this conscious commitment to their labor crew to break the cycle of seasonal work and readily acknowledges their skilled crew’s contribution to the...

  • Board Topic

    What's up with Whole Foods?

    It’s a matter of branding. A certain demographic of consumer has decided they feel most like themselves (green, eco-conscious, no paper bags, please) in there, and they can be with like people. I don’t find anything...

  • Board Topic

    Sweetgrass Grill in Tarrytown sort of open!!!

    takes on Americana standards. It’s sited in the newly uncovered Tarrytown shingle house vacated by Main Street Café, and diners can expect a casual vibe and a eco-conscious menu with Blue Hill at Stone Barns greens and pork,...

  • Board Topic

    Florida's Signature dish

    you’re right, adam, over the years many FLA restaurants have been found to be selling fish other than grouper as grouper. But quite frankly, Florida grouper is endangered and we need to give it a rest until populations...

  • Board Topic

    Hotspot! - Great Food Great Scene: Need Recs

    is on the same block, has vastly superior food, is fun, has great margaritas, loud music, a hot young crowd and serves sustainable food which is all the rage for the eco-conscious. If your girlfriend is vegetarian, it might be...

  • Board Topic

    Asheville - The Green Sage is open!

    I’m eating the $9 grass-fed Sage Burger; it’s only okay: a little dry. The sweet potato fries are limp and heavy, and I have an overpriced fresh-squeezed lemonade. Kudos for the enviro-conscious takeout box. Service...

  • Board Topic

    Going "green" in the kitchen

    , there are ways to be more conscious of what meat you purchase, such as buying local grass-fed pasture raised meat/poultry and sustainable seafood. Besides the eco-consciousness issue raised by this debate, I think treating...

  • Board Topic

    "Fresh" Seafood: Local versus Non-Local

    pointing out, perhaps with a little too much sarcasm, that there are much more important reasons why. I am hardly a no-impact person and every day I make many conscious and some not so conscious decisions about what I consume. I...

  • Board Topic

    Alchemy, Park Slope

    i havent been there yet – really interested in checking it out tho. but, i just thought all the eco-conscious hounds out there would appreciate the fact that alchemy was just listed on LOCALHARVEST’s website:: http

  • Board Topic

    Laja - Valle de Guadalupe

    by side with organic gardens, free range chickens, sheep, cattle and olive trees saved from destruction. We also saw how the obsession of a hobbyist vintner became a sustainable, eco-friendly winery producing some beautifully...

  • Board Topic

    Islamorada Restaurants

    Bentley’s loud? Maybe...But tables close to each other? At 6’7 and 300lbs. I’m pretty self-conscious about places that are small and tight and Bentley’s is neither....And the food there is extremely...

  • Board Topic

    Ask Aida--Why so quiet?

    viewer to have this question answered “on air.” The audio was a bit muffled but I could swear the gal from TX asked if she should toss the oil down the sink, while Aida suggested the oil be recycled at the local eco...

  • Board Topic

    Surviving a kitchen renovation

    As a usually highly environmentally conscious person (eg. My shirt got soaked by a head of lettuce last week because I refused a plastic bag for it), I agree totally about paper plates. jfood puts it well, "look at the dumpster...

  • Board Topic

    How do you comfortably eat osso buco in front of a vegetarian?

    mainstream type dining companions but I’m starting to have the willies over what I’m going to order. Eating out has ALWAYS been a treat to me and I don’t want to have to throttle my menu choices. I’m...

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