Faculty: Please add your course description and any other general course information here. Please delete this informational block when you are ready to share your site with your students. For help working with OpenLab Course sites, visit OpenLab Help.
Faculty: Use this widget to share your name, office hours, contact information, and a brief Bio.
Header Attribution: Use this space to provide attribution for the header image. The umbrella images on this site were photographed by Stefan Munder.
Sharing
Logged-in faculty members can clone this course. Learn More!
Search This Course
The NYTimes Food section offers great information about wine
- Naomi Pomeroy, 49, Chef Who Made Portland a Dining Destination, DiesHer refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.
- Pete Wells Will Leave Role as NYT Food CriticPete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses.
- New Ice Cream Spot Opens in GreenpointHallie Meyer’s new Brooklyn branch of her Irving Place spot deploys the signature cloud of panna on sundaes and affogatos.
- South Korea’s Kimchi Masters Share Their Advice for Home CooksA former pop-singer, a YouTuber and a pioneering C.E.O. are among the select five given a special government designation. And they’re sharing advice for home cooks.