Hi, I’m looking for a "socially conscious" restaurant (good labor policies, green practices, local food, etc.) for an informal business get together dinner for a group of about 25 activist-minded/progressive people. Our... (15 replies, last updated by Lucia August 29, 2009)

Is there such a place that can: 1) IS allergy conscious 2) Assure no cross contamination 3) Willing to list the ingredients on a menu for allergies We have a kid with allergies to Dairy, Nut, Eggs. So we tend to carry his meal from... (6 replies, last updated by jec6 February 22, 2009)

A couple of recent threads relating to what many would generally consider, "Conscious Eating," have been gaining traction on this board. http://chowhound.chow.com/topics/582847 http://chowhound.chow.com/topics/583268 I’d like... (29 replies, last updated by Caralien September 26, 2009)

and the sweetness from those makes the mashed VERY tasty. It’s something I’m going to start playing around with...other root vegetables and such. The SuperSlaw on epicurious has recieved good review here, but I... (56 replies, last updated by bear November 22, 2008)

After seeing a related post on Burlington, NC eats mentioning a "southern kitchen" that does good meat-n-threes, I decided to scope out this place and hit up the outlets for some new socks along the way. It’s called... (4 replies, last updated by meatn3 September 19, 2008)

Went to Kitchen 22 (22nd Street bet. Bway and Park) with my husband last night and had a great experience! They don’t take reservations, so we were prepared to wait at the bar, but a miracle occurred and we were shown to a... (0 replies, last updated by JulesNYC January 8, 2006)

Has anyone tried the new Flor’s Kitchen in the West Village? (6 replies, last updated by Chorus Girl February 19, 2004)

Having spent much time in restaurant kitchens, I know cooks curse A LOT. As a rule, we are passionate, colorful people. But to see cooks cursing non-stop on TV is a bit like airing dirty laundry. I love Anthony Bourdain but I... (11 replies, last updated by HillJ April 19, 2008)

". Having been a driver for about a decade, I’ve passed by this shop on many occasions. I am conscious of this because, no matter how unimpressive the shop may be from the outside, my eyes have always been drawn there,... (2 replies, last updated by eeee August 18, 2005)

I recently went to the Notebaert Nature Museum in Lincoln Park of Chicago, and they had this great exhibit about going “green” in the kitchen. For those of you who don’t know, to go green means to use products... (85 replies, last updated by MakingSense September 6, 2007)

people’s home, I’m perfectly happy with someone else in charge of the kitchen. I tend to not offer help in cooking but, I do offer to help clean. I probably do this sub-consciously because, I don’t want people... (40 replies, last updated by yumcha March 2, 2007)

example. I took my 16" rondeau with me and insisted that it fit flat in the sink as well as not hog the cooktop space. In some circles, often including the non-cooking status-conscious, having a large numbers of burners is... (16 replies, last updated by rootlesscosmo February 6, 2007)

I only cook at home, so I can’t say what i’d do in a professional kitchen, where nails would get in the way if nothing else.....but I have LCN (gel) nails, shortish, mainly because I had a screwy thumbnail and I was... (39 replies, last updated by ideabaker January 29, 2009)

Hi! My forearms and hands always seem to have at least one fresh burn on them from reaching into the oven or toaster oven, and I’ve often got a kitchen knife cut on one of my fingers. I had a nasty but small cut on a finger... (27 replies, last updated by macca August 15, 2006)

I have been perplexed by the rave reviews Ze Kitchen Gallerie receives from so many posters. We ate there a few years ago and were distinctly unimpressed. Were we unlucky? Was it an off night? Has it changed? A quick day trip to... (9 replies, last updated by PhilD June 16, 2008)