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.
Gainesville residents can learn how to make anything from beer to goat cheese this weekend.
Two UF students, a lot of sandwiches and one reason to give led to a new organization on campus this year.
The owners of Gainesville’s newest restaurant and bar said they aim to bring a big-city vibe and a happier happy hour to locals.
Stopping by Starbucks on the way home for a Frappuccino? Making reservations for Friday night at Leonardo’s 706? If so, you are not alone; countless people seek hundreds of thousands of different restaurants every single day in the U.S. There are different restaurant environments, from small “mom and pops” to individually run businesses to fast-food chains to fine-dining, sit-down establishments. Restaurants face many challenges to draw diners in and work to enhance the eating-out experience by creating a specific ambience.
Over Winter Break, two UF students and their family members opened a new restaurant in Midtown.
Jimmy John’s opened its third Gainesville location in December, and it’s freaky-fast business as always.
A Colorado-based organic grocery store is opening its doors in Gainesville this week.
In a push for added sustainability, the lush vegetables and bright flowers that grow on the seven farmed acres at Swallowtail Farm in Alachua will be joined by four new mooing members come January.
UF Institute of Food and Agricultural Sciences is working to recruit students to fill the shortage of young professionals in the agricultural industries.
Some copycat confusion ensued Sunday when a blog post on Ken Eats Gainesville alerted residents that Gainesville’s upcoming Shila Korean BBQ restaurant had missed a key element in business etiquette: If you’re going to open a restaurant, make sure it doesn’t already exist.
UF students willing to fast from sunrise to sunset Thursday will be rewarded with a feast.
Ever been bewildered by the multitude of forks, knives and spoons jostling for space at a formal dinner table? Which to use? When? And how did they get there, anyway?
Vegans don’t have to scavenge for food anymore now that UF’s Gator Dining Services is expanding its vegan options.
Julian Andrew sipped on vodka-soaked raspberries, tonic and a splash of grapefruit with a lime.
The National Eating Disorders Association has implemented a new online program to serve college students dealing with body image confidence.
Gators are now able to pay it forward with a new UF Alumni Association membership. Gators who are not yet members can receive a $25 one-year membership and extend this opportunity to a fellow Gator.
A new study conducted by UF scientists has discovered how fossils can replicate lost biodiversity caused by human impact.
When the first Original Gainesville Food Truck Rally opened one Saturday in January 2013, thousands of people lined up to sample food from six local food trucks.
Eating, like cooking, is an outlet for creativity and manipulation. Take Oreos, for instance. Do you eat the frosting first and save the chocolate wafers for last? Do you carefully take apart the cookie to separate the filling and then scrape it off with your teeth? Or do you chomp through the whole cookie?
The UF Institute of Food and Agricultural Sciences has welcomed a familiar face to the position of dean for research.