Weekly News Bites (May 13 - 19): Scientists Say (Again) GMOs Are Safe, and The Cat Café Came Back

A new report on GMOs, Le Cordon Bleu is closing its kitchens and could we finally be gettting a cat cafe in Boston?!

Weekly News Bites (May 13 - 19): Scientists Say (Again) GMOs Are Safe, Cooking Schools Close and The Cat Café Came Back | WGBH | Craving Boston

You know the rule: at the dinner table you should never talk about religion or politics. or GMOs. But we are going there. Because science. 

Sadly (or not so sadly if you are of the opinion that these for-profit schools are predatory) the science of cooking will no longer be taught at Le Cordon Bleu in Cambridge — or anywhere else in the country for that matter.

  • May 19, 2016

These Restaurant Leaders Want To Talk About The Future Of Tipping In Boston

As the debate about gratuities heats up across the country, we got local industry pros together to talk about the effects of going tipless.

These Restaurant Leaders Want to Talk About the Future of Tipping in Bostonl WGBH l Craving Boston

I’m conflicted about tipping. On one hand, I’ve worked for tips my entire adult life, mostly to my benefit. I’ve been paid at a higher rate by customers than any restaurant owner would ever offer. And sure, my wages are dependent on the whims and habits of an unpredictable public, but at the end of each night, I almost always walk with 20 percent of my total sales in tips. (Sales also have the nifty benefit of being tied to inflation.)

  • May 17, 2016

Urban Foraging Around Boston Is Easier Than You Think

Experts took us on a foraging adventure around the city; we found a world of wild eats growing outside your front door.

Eat That Weed! (Not That Kind) | WGBH | CRAVING BOSTON

Have you ever had the feeling as you walked outdoors that a secret world existed that you might not be fully aware of?

No, this isn’t some crazy conspiracy theory. I’m referring to the vast landscape of edible delicacies hiding right under our noses — and doorsteps. You don’t have to live in a rural area to find them, either. New England is full of tasty wild foods to forage, and spring is a great time to look for them. 

Weeds, or wonderful eats?

  • May 16, 2016

Why Restaurants Are Ditching The Switch To No Tipping

Why Restaurants Are Ditching The Switch To No Tipping | WGBH | Craving Boston

In recent years, there's been a no-tipping movement within the restaurant industry.

The idea has been to rectify a basic pay unfairness to even out the pay between tipped and untipped employees. Dishwashers and cooks at the back of the house don't earn as much money as waiters because they don't get tips.

So, do away with tipping, raise menu prices a little bit, and pay everyone a higher wage.

  • May 15, 2016

Weekly News Bites (May 6-12): Seaside Eating, and All of the Ice Cream

The gardening world lost a legend, Somerville and North Shore are getting summertime treats, and Doretta Tavern turns to the left — fashion!

Weekly News Bites (May 6-12): Seaside Eating, and All of the Ice Cream | WGBH | Craving Boston

It's finally spring in Boston and we've got warm weather activities (urban gardening) and openings (ice cream and seaside snacks) to prove it. We'll start with the sad news — losing a gardening great — and end on a happier note — stylish brunch parties!

Saying goodbye to a gardener who was ahead of his time

  • May 12, 2016

Free Tickets to Urban Farming Talk for Craving Boston Fans

On May18th, Boston Talks is bringing together some of the city's top experts on urban agriculture for conversation at cocktail hour.

Free Tickets to Urban Farming Talk for Craving Boston Fans| WGBH | Craving Boston

We all know Massachusetts has some pretty strict liquor laws, which is why you don't see afternoon drink specials or traditional happy hours. But Boston Talks has really upped the ante by bringing together an engaging panel on urban farming — and offering $5 beer and wine.

  • May 11, 2016

From Mother to Daughter: A Local Cheesemaking Business Matures

The cheesemaking supply company that Ricki Carroll started in 1978 continues to thrive in Western Massachusetts, thanks to her devoted, tech-savvy daughter Sarah.

From Mother to Daughter: A Local Cheesemaking Business Matures | WGBH | Craving Boston

On a recent Saturday in the Berkshires, 22 people assembled at Sarah Carroll’s Williamsburg home, ready to turn 15 gallons of local milk into an awe-inspiring variety of soft cheeses. In just six hours, they’d go through the bulk of the process: heating the milk, adding cultures and molds, cutting and cooking curds, and then draining, salting, and pressing. Over lunch, they’d sample their fresh cream spread, whole milk and whey ricotta, yogurt and mascarpone, as well as the fromage blanc, creme fraiche, paneer, and Colby Sarah had prepared for them in advance.

  • May 10, 2016

Should We Stop Tipping?

Could salaries or set service charges be the solution to the restaurant wage gap?

Should We Stop Tipping? | WGBH | Craving Boston

When I go out to eat, my least favorite part of the meal comes after the digestif: a combination of my two least favorite things, math and guilt. Figuring out a fair tip always gnaws at my care-about-the-worker gene, as a former pizza slinger and walking canapé tray. But should it be the responsibility of the diner to ensure your waiter gets paid? According to some restaurant workers and activists, not necessarily.

  • May 9, 2016

News Bites (April 24 - May 5): Another Food Recall, Boston Chefs on the Move, and Mom

That unmarked foil-wrapped lump isn't the only thing to be frightened of in your freezer. A landmark restaurant loses its longtime chef, and patience paid off for one of Boston's best bakers. Plus, Mom's Day.

Weekly News Bites (April 24 - May 5): Another Food Recall and Boston Chefs Move Onwards, Upwards | WGBH| Craving Boston

First turkey sandwiches, then frozen desserts, now even our vegetables aren't safe? Listeria outbreaks are freakin' scary. Thanks to new technology we're finding more contaminated food than ever. But while identifying the problem is a good first step, what will it take to stop these widespread recalls from being neccesary?

In much more appetizing news, a local dessert-hero got some serious props from her peers, and the woman who helped launch her career is starting a new cooking chapter of her own. 

Here's what went down in the food world this week...

  • May 5, 2016