Urban Farms, the city farm in the Binghamton area, had originally scheduled to open its farmers market last weekend. The opening has now been pushed back until next spring.
The reason for the delay, according to the farm's general manager Mary Phillips, is that they don't have enough vendors. This summer's record heat has severely affected crops, so produce is limited.
In the meantime, Urban Farms is selling produce from its crops, when available, on Tuesdays afternoons.
I had been wanting to have lunch at 20/20 Diner inside the Southern College of Optometry for a long time, but I wasn't sure of the protocol. So when I saw chef Kathy Katz at 20/20's booth at the Memphis Farmers Market, I asked.
"Just tell security you're hungry," she said.
When I went vegan in 2004, I thought my cheese pizza-ordering days were over. I knew I could make a vegan cheese pizza at home or order a cheese-less veggie pizza when dining out. But stringy, melty vegan cheese offered at a pizzeria in Memphis? That was never going to happen.
But fast forward to last Thursday when I ordered my first vegan cheese-covered pie at Mellow Mushroom in Germantown.
“Nobody should ever use a store-bought pie crust,” Leslie Berkelhammer says.
For Berkelhammer, the store-bought piecrust is a culinary scourge, one which she hopes to wipe out at this weekend’s Memphis Music & Heritage Festival.
To prove that “making pie crust is as easy as pie,” during her cooking demo on Sunday, Berkelhammer will make a crust while singing the Star-Spangled Banner.
Last Friday, a group of us went to the Little Tea Shop for lunch. Of the six in our party, two were first-timers — and one of those two is a lifelong Memphian.