Rochester’s food culture has never existed in a vacuum. In this year’s edition of DISH, we focuse less on the food itself and more on the effect those factors like history, tradition, and trends have had on creating the cuisine
DISH 2018
Posted inSpecial Sections
Edible excursions
Exploring local flavors and forging new friendships through walking food tours Walking through a neighborhood, you’re able to find hidden gems that you wouldn’t be able to see if you were just driving by in your car, whether it be a pocket park you never knew was there or a small restaurant that ends up […]
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Let nothing go to waste
On an average Saturday, Flower City Pickers will collect between one and two tons of unwanted produce and food products from vendors around the Rochester Public Market. About 60 percent of that, says FCP founder Khoury Humphrey, is still good for human consumption — the rest of it can feed livestock or be composted — […]
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Split check
There’s a perception that west side food doesn’t match east side offerings. There might be some history behind that. East-siders are snobs. West-siders are bumpkins. Welcome to Rochester. At least, that’s the stereotype, reinforced in the minds of those who entertain it every time a Chili visitor complains about small portion sizes or a Pittsford […]
