Part one of my interview with Northern Spy Food Co.'s Hadley Schmitt ran yesterday. Here in part two, the chef talks about keeping his head clear amid the media buzz, why he'd like to see more cooks with grit, and the healthy food he'd happily eat every day.
Joshua Smookler brings tonkotsu ramen to Tribeca
1 A nice, meaty economic history of the martini that includes one of my favorite clips from The Thin Man (you know the one: "The important thing is the rhythm. Always have rhythm in your shaking."} [The Awl] 2 An anthropologist looks at why humans are hardwired to adore crispy foods. The word is ap ... More >>
The USDA has launched a new campaign entitled Know Your Farmer, Know Your Food, that includes a close to $65 million handout to help connect small -- especially sustainable -- farms to people seeking local food. [NY Times] To help fight obesity, universities are posting caloric information i ... More >>
Eater, Grub Street, NY Journal, and Joe Dobias of JoeDoe were embroiled in a melee this past week when Dobias lashed out at NY Journal "and other shithead bloggers" for posting a negative review of his restaurant. When Eater picked up the story, Dobias shifted his disdain to that blog, although he ... More >>
GQ chef of the year uses his noodle