Taylor Cochran 6/19/22 Taylor Cochran 6/19/22

This Land Was Made For You and Me: Digging Into Groce Family Farm

When you factor in the abuse and exploitation of migrant farmers, the ecological devastation of monocropping, protein substitute demands upending entire economies, and the rate of suicide for independent farmers being higher than any other occupation, it gets harder and harder to defend a one-size-fixes-all lifestyle choice.

Taylor Cochran 2/22/22 Taylor Cochran 2/22/22

North of Bourbon Has Deep Roots Down South

“New Orleans just does that to people,” said Lawrence in between shifts on a rainy night when I visited him recently. “It gets in your blood and you feel like you’re part of it, but some of those spots were just missing the soul. I’ve been waiting for an opportunity like this to come home and do it right.”

Taylor Cochran 10/7/21 Taylor Cochran 10/7/21

Red Hog Breaks It Down

Red Hog Restaurant & Butcher Shop started on a simple premise: use everything. It was (and still is) Louisville’s first and only “nose to tail” butcher shop that supplies grocery customers as well as the kitchen in the adjoining restaurant space.

Michael Powell 9/22/21 Michael Powell 9/22/21

Get Shucked: The Summer that Started the Lou Oyster Cült

A natural pearl pendant necklace. That’s what I gifted my wife Charlotte for her 30th birthday last year. A short time later, I wrote an in-depth feature on Louisville’s ascendant pop-up restaurant movement.

Taylor Cochran 3/3/21 Taylor Cochran 3/3/21

bar Vetti: Regional Italian Rooted in Its Region

When the restaurant says that it’s “regional Italian rooted in its region;” it means that Chef Andy McCabe has meticulously learned the fine art of scratch made pizza and pasta.

Taylor Cochran 3/3/21 Taylor Cochran 3/3/21

Chef Profile Video: Chicago’s Jennifer Kim Brings It Home

The pandemic has gotten the best of even the best of us. Chicago’s Jennifer Kim discusses the closure of Passerotto and the responsibilities we owe to one another in getting through.