Brett Anderson

1 month ago | nytimes.com | Brett Anderson

With a flood of imported seafood driving the U.S. shrimp industry to the edge of ruin, a consulting company out of Houston is testing truth in menu labeling. Shrimp on display at Porgy's, a seafood market and restaurant in New Orleans specializing in Gulf seafood. Local seafood, and especially shrimp, can be frustratingly difficult to find in the U.S., even on the coasts. Credit... Bryan Tarnowski for The New York Times Imagine sitting down for a meal at a restaurant with a view of the ocean.

Feb 4, 2025 | ourcommunitynow.com | Brett Anderson

Share For oyster lovers, there is nothing like New Orleans.The stylistic variety of raw oyster bars across the metro area is wide and under heralded.

Jan 25, 2025 | nytimes.com | Brett Anderson |Tejal Rao |Korsha Wilson

As the Trump administration rolls out its changes to the immigration system, fear is surging in the food-service industry as it braces itself for a promised crackdown on unauthorized workers. Immigrant labor, both authorized and unauthorized, is integral to the staffing and running of restaurants in the United States. In a 2024 data brief, the National Restaurant Association reported that 21 percent of restaurant workers in the United States were immigrants.

Dec 1, 2024 | myheraldreview.com | Brett Anderson

Kim Elle had never grown anything more complicated than houseplants when she and her husband moved from Georgia to suburban Phoenix in 2021. Faced with a sizable yard in a well-groomed subdivision, she turned to gardening. But Elle, a retired Air Force intelligence officer, was motivated by more than the pandemic-induced boredom that drove many homebound Americans to take up gardening.

Oct 6, 2024 | nytimes.com | Ellen Fort |Brett Anderson

In the Where to Eat: 25 Best series, we're highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don't accept free items. East Nashville | Modern SouthernImage For more than 20 years, Sean Brock has been insisting that Southern cuisine is both what you think it is, as well as an ideal medium for exploring the unknown.