Kitty Greenwald
Slow Food Fast Columnist at The Wall Street Journal
HI! I'm a food lover with a Joan of Arc complex. I write WSJ's weekly Slow Food Fast column and I co-wrote the Slow Fires cookbook. Excited to hear from you.
Articles
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1 week ago |
wsj.com | Kitty Greenwald
Her Restaurant: Greens in San FranciscoWhat she’s known for: Adding her imprint to an iconic Bay Area vegetarian restaurant’s history. Leaving behind an Ivy League program in nutrition to focus on learning to cook healthy, wholesome food. Writing a cookbook dedicated to seasonal recipes.Since it was founded by the San Francisco Zen Center in 1979, the beloved vegetarian restaurant Greens has had four female chefs.
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3 weeks ago |
wsj.com | Kitty Greenwald
What she’s known for: Adding her imprint to an iconic Bay Area vegetarian restaurant’s history. Leaving behind an Ivy League program in nutrition to focus on learning to cook healthy, wholesome food. Writing a cookbook dedicated to seasonal recipes. Cabbage is “the ultimate transition ingredient,” said Katie Reicher.
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1 month ago |
wsj.com | Kitty Greenwald
His restaurant: Saga in New York CityWhat he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James Kent, passed away. “Beautiful food didn’t come naturally to me,” said Charlie Mitchell.
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1 month ago |
wsj.com | Kitty Greenwald
His restaurant: Saga in New York CityWhat he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James Kent, passed away. The sort of elaborate, multicourse meals Charlie Mitchell cooks at Saga, in lower Manhattan, don’t necessarily translate outside a restaurant kitchen. “I cook tasting menus,” he said.
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1 month ago |
foreignpolicy.com | Kitty Greenwald
Since U.S. President Donald Trump announced a 25 percent tariff on all Mexican imports—a directive he then paused for 30 days—many in the Mexican food business in the United States have been holding their breath. On Tuesday, when the tariff is set to take effect, restaurateurs, importers, and distributors will finally see what the future of their industry looks like.
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