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The Food Issue 2021: Ware It Out


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Many of us who rediscovered our home kitchens during the pandemic spent some time cleaning out our cabinets. If you’re one of those folks, you might have found some surprises. (“Why do we have two salad spinners?” “Isn’t that the wooden spoon that got chewed up in the blender when we were making margaritas five years ago?”) Hopefully you’ve done a little culling of your culinary toolkit, but why not go one step further and gear up your kitchen with some really special utensils sourced from local providers?
Investing in proper high-quality tools in the kitchen and beautiful serving vessels will pay off in many ways. Cooking is more enjoyable, quicker and safer when you’ve got the right accoutrements, and some studies have suggested that food is actually perceived as being more appetizing when it is served on pretty plates with fancy flatware. So if you’re looking for somewhere to ....

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The Food Issue


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Lord knows most of us have spent plenty of time in our home kitchens over these past 12 months and change. Your old pals at the
Scene even managed to create and publish a cookbook,
Nourish Nashville, inspired by our time cooking from home while in lockdown. (Shameless plug: Visit this link to get your hands on a copy of that.)
Now, as the city — and the rest of the country — eases its way toward loosened restrictions and low COVID-19 case rates, the
Scene decided to talk to some local food-scene experts about how the past year has gone, examine some ways to make your home-dining experience better and more. Our annual Food Issue comes in four parts. First, we survey some of Nashville’s most notable chefs — Maneet Chauhan, Margot McCormack, Kahlil Arnold and many more — about socially distanced dining, cooking from home and food-and-drink pivots. We also take a look at local CSAs, highlight a handf ....

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ArtiManos Open Day: 22-23 dicembre Manifestazione Regionale del Turismo esperienziale

ArtiManos Open Day: 22-23 dicembre Manifestazione Regionale del Turismo esperienziale
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