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Mass. AG Maura Healey to join race for governor: multiple reports


  • From the early 1980s to the mid-1990s, Bryan Miller was a household name among restaurant goers in the greater New York City area and beyond as the restaurant critic for the New York Times, as well as the author of numerous books, a public speaker, and a radio and television commentator. Over ten years as a columnist, he dined out more than five thousand times in the United States and abroad, from haute to humble. And for much of that time, he wanted to die. "Dining in the Dark" chronicles Miller’s battle with Bipolar II disorder, also known as depression, which ruined his life, professionally and personally.
  • Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders.
  • Ruth Reichl is a James Beard Award-winning food writer and former New York Times food critic and was Joe Donahue's guest as part of The Creative Life: A Conversation Series at UAlbany on October 5, 2021. The Creative Life conversation series is presented in partnership with the University Art Museum, NYS Writers Institute and WAMC Northeast Public Radio.
  • Author Eric Luper’s 29th book for young readers is just out. The title: "Bad Food: Game of Scones." Eric Luper has been a children’s author since 2007 and he has been busy ever since. Some of his other books include the "Key Hunters" series, the "Chocolate Lab" series, and various titles kids will recognize including Scooby Doo, The Amazing World of Gumball, Star Wars, Pokemon, and Teen Titans. His newest chapter book, "Bad Food, Game of Scones," features the art of 11 year-old British YouTube and Instagram sensation Joe Whale, AKA the Doodle Boy.
  • "The Essential New York Times Cookbook: The Recipes of Record" remains a one-of-a-kind overview of American food culture as viewed by decades of Times food writers and editors, and now the book also reflects how Americans cooked during the COVID-19 pandemic and how extraordinarily diverse American food is.Amanda Hesser, a Times food columnist, the author of the acclaimed "Cooking for Mr. Latte," and cofounder of the immensely popular cooking and home site Food52, organized this book into eighteen chapters, including drinks, hors d’oeuvres, soups, vegetables, pasta, fish and shellfish, poultry and game, beef, breads, and desserts.
  • Saratoga Performing Arts Center will be presenting “A Midsummer Night’s Supper,” inspired by George Balanchine’s ballet "A Midsummer Night’s Dream" and…
  • Harold McGee writes about the science of food and cooking. He is the author of the award-winning classic "On Food and Cooking: The Science and Lore of the…
  • New York Governor Andrew Cuomo has signed a bill to strengthen the state’s food supply chain. A state senator from the Hudson Valley sponsored the…
  • Dr. Sam Myers is a Principal Research Scientist at the Harvard T.H. Chan School of Public Health and founding Director of the Planetary Health Alliance.…
  • Our Falling into Place series spotlights the important work of -and fosters collaboration between- not-for-profit organizations in our communities;…