Outside of hospitals, perhaps no place in American society felt the merciless onslaught of the coronavirus more acutely than our beloved restaurant industry. Seemingly overnight, once-booming businesses were reduced to crowdfunding campaigns to stay afloat. On social media, photos of food ga…

Outside of hospitals, perhaps no place in American society felt the merciless onslaught of the coronavirus more acutely than our beloved restaurant industry. Seemingly overnight, once-booming businesses were reduced to crowdfunding campaigns to stay afloat. On social media, photos of food ga…

Brandon Collins stood at his station on the canning line at Black Hog Brewing in Oxford, looking out across the brewhouse. An unpaid intern with a master’s degree in chemistry, his 13 years as a protein crystallographer in the pharmaceutical industry shaping his vision, Collins started to se…

Sometimes the most obvious things are right under your nose. For Connecticut culinary colossus Tyler Anderson, that idiom takes on a literal meaning when it comes to pizza. “Recently I came to the conclusion,” Anderson says, “it’s my favorite food in the world, why the hell don’t I have a re…