Since all of my paintings—almost every single one except for the figure paintings—are done from memory, I rely specifically on the memory of working in restaurants, or of visiting farms on which I worked as a young person. I try to recall the look and feel and love of what I have experienced.
At ninety-nine, Wayne Thiebaud—one of America’s greatest painters, and certainly its premier painter of food—is still going strong. This is Thiebaud’s ninth cover for the magazine, and it riffs on one of his previous paintings, an image of a turkey that he started in 2009. A sharp viewer might pick out the added details and embellishments, but more striking, perhaps, are the Thiebaud hallmarks that remain the same: soft light, clear color, a blue shadow pooling around a plate. We recently called Thiebaud at his home, in Sacramento, to talk about his work.
Vineyards in Colorado are mostly nestled in the temperate, high elevation river valleys and mesas of Mesa and Delta counties, with some acreage in Montezuma county. Colorado’s grape growing regions range in elevation from 4,000 to 7,000 feet and are thus among the highest vineyards in the world, resulting in hot days accompanied by cool nights.
The ‘continental climate’ in these regions create day to night temperature variations topically ranging from 25 to 30 degrees during the grape maturation months of August and September. The long warm daylight hours of intense high-altitude sunlight mature the fruit completely and build the natural sugars. The cool evenings cause the grapes to retain the acids so vital to premium winemaking. However, the high altitude can also present a challenge to grape growers, in that the average frost free growing season ranges from 150 to 182 days.
The 12,000-square-foot store is packed with in-store dining options, a scratch bakery, coffee bar and a curated assortment of fresh and local products. An additional 8,000 square feet is dedicated to prep space and a kitchen where employees make prepared foods and from-scratch items using Brothers Marketplace’s own recipes.
Roche Bros.’ Brothers Marketplace banner opened its newest store in Cambridge, Massachusetts Tuesday. It’s the banner’s fifth location to open since the concept debuted in 2014, and joins other Brothers stores in Cambridge, Duxbury, Medfield, Weston and Waltham, Massachusetts.
A full-service butcher counter allows customers to place special orders, make requests or order preferred cuts. The butcher sells only antibiotic-free and hormone-free meats and poultry, and includes selections like certified Angus Prime Beef as well as pork sourced from Niman Ranch, and Bell and Evans chicken. The counter also offers ready-to-cook options such as marinated meats, kabobs and house-made sausages.
Notably 6 in 10 adults worldwide (59%) say they prefer to eat many small meals throughout the day, as opposed to a few larger ones, with younger consumers especially leaning into snacks over meals as that number rises to 7 in 10 among Millennials (70%).
For consumers around the world, the role food plays in health and wellbeing is increasingly top of mind; people are more commonly considering how smaller bites – snacks – effect their emotional wellbeing, as well as their physical health.
For more than 8 in 10 people, convenience (87%) and quality (85%) are among the top factors impacting snack choice.
80% of consumers are looking for healthy, balanced bites.
71% of adults say snacking helps them control their hunger and manage their calories throughout the day.
Scking is a key way for people around the world to connect to their culture and share their sense of identity with their communities and families.
71% say snacking is a way to remind themselves of home.
7 in 10 adults make an effort to share their favorite childhood snacks with others (70%).
While the drive from Calgary to Jasper can easily be done in a day, I recommend taking at least a week to travel there and back. That leaves plenty of time to find adventure off the main road, spend some nights in the backcountry, and explore each town along the route.
When it comes to eating, exploring, and slumbering in the best log cabins, here’s a road-tripping itinerary that’ll get you away from the crowds and out among those big rocks.
CALGARY – DAY 1: Eat, shop, and stock up on snacks in a city nicknamed “Cowtown” – The bureka plate from universally adored Sidewalk Citizen (618 Confluence Way SE, Calgary, AB) is an ideal breakfast—the sesame-topped, feta-filled pastry is stuffed with a fried egg and served with a lemony cucumber and tomato salad, a hefty spoonful of hummus, and the housemade green or red harissa.
CANMORE – DAY 2: See how they do afternoon tea Rockies style – For dinner in Canmore, Where the Buffalo Roam Saloon (626 Main St. #2, Canmore, AB) is an intimate candlelit bar and restaurant popular with locals.
BANFF – DAY 3: (Safely) scale a mountain, then go back in time
Chief among these delicacies is Cuban lard bread, which is what inspired the opening of Pilar Cuban Bakery: Ricardo Barreras, the owner of Pilar Cuban Eatery, next door, decided to start baking it himself, using dough, shipped frozen, from a trusted supplier in Florida. When he realized that his kitchen wasn’t big enough for the operation, he figured he might as well open a second place.
On a recent morning in Bed-Stuy, a young boy pressed his face against the glass case at Pilar Cuban Bakery and began to moan. “Mom, Mom, Mooooom. I want this!” he declared plaintively, pointing to an enticingly glossy Key-lime pie, sliced into neat wedges. “And what about this?” he exclaimed, moving on to the coconut-chocolate bars.
Most pizza places, Detroit-style places, the dough is sitting in a portioned-out container and it gets pressed into the pan. We let it rise in the pan. I knew from the beginning, that’s what’s going to separate our pizza. … It’s built in that we need larger walk-ins to have those extra pans. It’s just part of the plan.
When we run out of pans, we run out of dough. Some of our smaller restaurants have to have 500 pans because of the volume.
The backstory: Emily Hyland and Matt Hyland, who shared pizza on their first date, are the husband and wife team behind several restaurants in their Pizza Loves Emily group, including the growing concept Emmy Squared. They brought in industry veteran Howard Greenstone as a partner. Greenstone has been CEO and president of Rosa Mexicano and is currently a strategic adviser and partner with the Marcus Samuelsson Group.