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Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.
9 minute read
Tales Of A Warmer Planet By Curt Stager For The New York Times
5 minute read
SHFT @ SXSW By Peter Glatzer
9 minute read
Photographer Laua Zalenga
3 minute read
Inspiring work, enlightening interview with the Kuwaiti photographer
5 minute read
Art
Travel to Valsugana, Italy to enjoy homegrown food in the open mountain air
02:02
A celebration of sustainability in the Utah Rockies
With a shared passion for sustainability, Stag Dining Group & SHFT team up at Sundance
06:22
The top shifts in cooking and eating over the past year
11 minute read