Metro
Local farmers hold fair to promote agriculture in community
By Hunter Williamson | Oct. 4, 2015Noah Shitama greeted each person who came up to his stand with a smile.
Food
The Avenue
Ephemeral Release has continued success
By Kemi Thomas | Sep. 23, 2015Swamp Head Brewery is offering the chance to try a different craft beer every week. The catch? Get there early because they only release 5 gallons.
The Avenue
Gainesville Food Tour covers history, local eateries
By Carel Lajara | Sep. 16, 2015Two local newlyweds hosted the first official Gainesville Food Tour on Saturday, followed by another on Sunday, attracting a full crowd and introducing a new dining trend to Gainesville.
The Avenue
The Top hosts beer-pairing dinner
By Katherine Dagand | Sep. 9, 2015Local businesses The Top and Alligator Brewing Co. are teaming up for a special dining experience.
News
Earth Fare coming to Gainesville
By Nina Cusmano | July 6, 2015A new organic and natural food store is opening near Southwest Archer Road, joining about six grocery stores in the area.
Metro
More travelers on the road this Fourth of July weekend
By Ansley Pentz | July 1, 2015Maria Cirillo will drive more than 200 miles from Jacksonville to Fort Pierce to visit with her family for the Fourth of July.
The Avenue
Food truck rally to return to GNV
By Joshua Williamson | June 3, 2015The summer kickoff edition of the Original Gainesville Food Truck Rally is Saturday.
The Avenue
First Magnitude hosts local food, music festival Saturday
By Veronica Garcia | June 3, 2015Forage Farms and First Magnitude Brewing Company will be hosting the third annual School’s Out Local Food and Music Festival this Saturday.
Metro
Reptiles find new home in sanctuary
By Elise Engle | June 3, 2015A neon-green poster board reading “Snakeman Live!” was propped up near center stage at the Waldo Farmers and Flea Market.
Metro
Matheson Museum event encourages locals to eat local
By CAYLEE UNDERWOOD | May 27, 2015Hogtown HomeGrown will host its eighth annual Eat Local Challenge Community Celebration on Sunday at the Matheson History Museum to celebrate the end of Eat Local Month. Festival events will be from 1 to 4 p.m. and are free to the public.
News
UF students use social media to get involved in Bug Week
By Elise Engle | May 20, 2015The Institute of Food and Agricultural Sciences has something buzzing on the agenda.
News
Campus pantry asks for donations for students in need
By Ariana Figueroa | Apr. 21, 2015Students in need of food or bathroom supplies can get them for free as the school year comes to an end.
The Avenue
Let's roll: Olives, olive bars and roasted olives
By Kelsi | Apr. 15, 2015My sister and I were at our friend’s party, and, like most, I wandered over to the food table. Propped up close to the table was the friend’s daughter, a happy two-year-old eating from a bowl of jumbo black olives. Her chubby finger speared an olive and she happily pulled it from her fingertip, eating it with delight. Amused, I watched as she then bejeweled all her fingertips with olives and ate them one by one. Her mother, close by, noticed my curiosity and laughed, moving her daughter out of reach of the olive bowl, and said: “She loves these so much! She’ll eat the whole bowl if I don’t move her!” Laughing, I grabbed an olive to see what was so amazing about them. My tongue rolled the black olive around, savoring the umami, sweet-briny flavor. My eyes opened with renewed appreciation, and I reached for more. Soon five more olives were gone. So much one can learn from the youth!
The Avenue
Cookbook introductions: How to write one and why you should read them
By Keri | Apr. 8, 2015Often an overlooked element, the introductory pages to a book tell the reader everything. You find out what the book is about, why the author is writing it and who it is for. You meet the author and get a feel for the book. Introductions set the tone and flavor of the book and can make the difference in whether someone keeps reading it or leaves it on the shelf.
The Avenue
‘Food voice’: What it is, how to get it
By Keri | Apr. 1, 2015Food is highly personal. Talk with anyone about food, their favorite restaurant or the best thing they ever ate, and their eyes light up with excitement. As they detail the taste, the dish, the setting, their “food voice” emerges. Coined by Annie Hauck-Lawson, a professor at the City University of New York, “food voice” is the way you engage with food to assert aspects of your identity. You develop your food voice as you create new recipes and dishes and try different cuisines.
Metro
Locals to learn the art of fermentation at Saturday festival
By Tyler McLennan | Mar. 25, 2015Gainesville residents can learn how to make anything from beer to goat cheese this weekend.
The Avenue
Comfort food: best served in a bowl
By Kelsi | Mar. 25, 2015There is a lot of comfort and satisfaction to be found in a bowl: the creamy, soothing bowl of oatmeal bathing in a pool of maple syrup, dried fruits, salty, crunchy nuts and cream; the hot, nourishing bowl of clear chicken broth to nurse the sniffles and banish away the rain and dreary clouds; the filling bowl of pasta coated in a rich tomato sauce with juicy meatballs and salty, cheesy parmesan. This is a bowl that at once restores and energizes, soothes and satiates.
The Avenue
Choices: less is usually more
By Kelsi | Mar. 18, 2015With summer on the way, cold, creamy concoctions may become very appealing. So, you might decide to go out for an ice cream. You’d think that the more choices of ice cream flavors and toppings offered, the happier and you would be. Americans love choices, after all. But you may be surprised — more is not always better.
News
UF students start organization to give food to homeless population
By Madison Schultz | Mar. 16, 2015Two UF students, a lot of sandwiches and one reason to give led to a new organization on campus this year.
The Avenue
Evolution of the Kitchen: from servants' domain to heart of a home
By Keri | Mar. 11, 2015When you walk into a newly constructed house, you will likely find the kitchen to be a main focus. Often described as the “heart,” the kitchen is designed to be the center of the home. This wasn’t always the case.
