Eureka Cooks, a newly licensed community commercial kitchen in downtown Eureka Springs, is open to cooks and bakers seeking professional space to prepare foods for sale. Proprietor and long-time restauranteur, Bill King — co-owner of Brews Coffee & Beer House— provides a tour of the kitchen.
A new certificate program from the University of Arkansas System Division of Agriculture is offering training for aspiring farmers in an effort to reinvigorate the state's small farms and develop local foodways.
The course Food Matters, offered by the University of Arkansas Honors College next spring, will explore many different ways food has an impact on our lives. A preview lecture will take place, via Zoom, Tuesday, Sept. 22 at 5:15 p.m.
After Markham & Fitz co-owner Lauren Blanco handed one of her company's signature Ooh La Lavender chocolate bars to Andy Glassman, creative director at O, The Oprah Magazine, she says he and his team were hooked. The Bentonville-based company is now featured in the magazine's April sustainability issue for its ethical and organic chocolate production.
On Thursday, Governor Asa Hutchinson directed all restaurants and bars to cease dine-in seating and restrict operations to carry-out and delivery services to help reduce community spread of COVID-19. Many local restaurants are trying to find ways to cope with the new measures while staying afloat.
The executive chef and founder of Yeyo's Mexican Grill in Bentonville is one of 20 semifinalists for a James Beard Award for the Best Chef in the South category. We speak with Rafael Rios about his nomination and about what makes his Mexican food different from other restaurants.
The 2020 Food Law Student Leadership Summit was held on the University of Arkansas campus last week. We speak with Emily Broad Leib, the director of Harvard Law School's Food Law and Policy Clinic, about how the summit began and what takes place during the event.
Seeds that Feed, a local nonprofit focused on collecting surplus produce that can be distributed throughout the community, is one of ten organization selected to take part in ReFED's national accelerator program.