Michelle Bernstein, chef and co-owner of Miami restaurants Michy's and Señora Martinez, takes time out of her busy schedule to guide local elementary-school students as they cook food from a different country each week. She's working with a national nonprofit program called Common Threads, which teaches about nutrition and cultural diversity through cooking.
Six bartenders from Philadelphia traveled to the Liquid Lab in the Bronx, N.Y., to learn about drink-making from renowned bartender Junior Merino. The lab, open to no more than eight people at a time, offers a day of making and tasting drinks, and the opportunity for serious cocktail inspiration.
The level of humidity in the air can have a profound influence on bread-baking, says Dale Dugan, who creates artisanal loaves for the restaurants in Baltimore's Charleston Group. "Our bread is basically a body of water, and anything that affects water affects us," he said.
In increasing numbers, people are visiting organic farms, taking cooking classes or making specific restaurants the focus of their vacations. Food-oriented travel is the fastest-growing segment of the travel industry, according to Erik Wolf, head of the International Culinary Tourism Association.