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A retired Air Force brigadier general sought a new mission: to create the first certified mobile food-truck apprentice program in America. David Pogue talks with John Michel about Currency of Caring, which helps teach entrepreneurs (many of whom had been going through hard times) the food-truck business; and with Demetrius Gower, whose Big Meechie's Kitchen & Food Truck, in Granite City, Ill., has proven an award-winning success.
Culinary content creators have turned charcuterie into a visual art form. For Marissa Mullen, founder of "That Cheese Plate," designing a resplendent cheese board or array of sliced meats is a passion project. Faith Salie talks with Mullen about building a board that is more than mere party food; and with chef and restaurateur Daniel Boulud about the history of traditional French charcuterie.
In this web exclusive, Lea Michele, currently starring in the Broadway musical "Chess," talks with Tracy Smith about debuting on Broadway at age 8 in "Les Miserables"; how "The Phantom of the Opera" ignited her love of musical theater, and how a medical emergency led to her first audition; how she didn't let a car crash get in the way of auditioning for "Glee"; joining the revival of "Funny Girl"; and being back on stage at the Imperial Theatre, where she first performed in "Les Miz."
Lea Michele made her Broadway debut in "Les Miserables" at the age of eight. The "Glee" star who recently returned to Broadway in the revival of "Funny Girl" is now starring in "Chess: The Musical." She talks with Tracy Smith about stepping into the shoes of her idol Barbra Streisand, and about the challenges she faced giving birth to her second child.
In Camden, Maine, at the Villager Cafe, customers can have their breakfast or lunch with a side of news, a weekly newspaper called The Midcoast Villager, which the cafe helps support. Both are owned by longtime Maine media mogul Reade Brower, who talks with Martha Teichner about dishing up sustainable journalism.
In order to make good food more accessible, food justice writer and advocate Mark Bittman and chef Mavis-Jay Sanders have launched a pilot program in New York City called Community Kitchen, which for a limited time is offering fine dining on a sliding scale. Customers pay what they can - $15, $45, or $125. It's a model they hope to open in a permanent version in Manhattan and beyond. David Pogue reports.
The growing popularity of Korean fried chicken reflects a greater familiarity with Korean culture. But its origins can be traced to an American cookbook dating back to when African American soldiers fought in the Korean War. Nancy Giles talks with chef Judy Joo, co-creator of Seoul Bird, and Suzie Tsai, CEO of the chain Bonchon, about food that has come full-circle.
Bennett Rea's social media series "Cookin' With Congress" demonstrates the arcane diets of our nation's presidents, first ladies, and other political figures. He discusses with Mo Rocca some of the unusual dishes enjoyed by our former chief executives, from Richard Nixon's ham mousse, to James Garfield's favorite: squirrel soup.
Its origins stem from China, Korea and Germany, and today it's never far from a hot dog (or, if you're attending the annual Sauerkraut Festival in Waynesville, Ohio, a pizza or donut). Jonathan Vigliotti talks with Sandor Ellix Katz about how fermentation produces sauerkraut, and checks out the process at Real Pickles, a Massachusetts co-op that also produces chile, turmeric and kimchi varieties.
Founded in 1725, Restaurante Botín, in Madrid, Spain, is recognized by Guinness World Records as the oldest restaurant in the world. But across town, the owners of Casa Pedro believe theirs may be even older; it's been in their family for at least 10 generations. Seth Doane visits two timeless establishments that each celebrate family, pride, tradition, and some very good food.
