Ashley Day

Text This Tipline to Pair Pizza and Wine foodandwine.com/francis-ford-c… via @foodandwine feat @coppolawine

Over 25 years, this organization has worked in Croatia, Bosnia-Herzegovina, and Afghanistan to replace minefields with farms, orchards, and vineyards, giving the land back to the people. foodandwine.com/roots-of-peace… via @foodandwine

"Connecting to a more mindful moment" with @plantsareit and @DAVIDsTEA this week 🫖 foodandwine.com/herbal-tea-gui… via @foodandwine #herbaltea

In which I publicly acknowledge I’ve become a commuter. Looking forward to grabbing a nice glass of wine @CityWineryNYC in @GrandCentralNYC soon foodandwine.com/city-winery-op… via @foodandwine

Major fomo @joeybear85 @TripWhisperer foodandwine.com/news/philadelp… via @foodandwine

Get sharp on cheddar cheesemaking with a primer from @CheddarCheeseCo the only maker in @CheddarGorge_ 🧀 foodandwine.com/travel/cheddar… via @foodandwine

"The notion of travel actually rejuvenating you and allowing you to return home refreshed and restored is a really exciting proposition." cnn.com/travel/article… via @CNNTravel

🎉🎉🎉

“As a chef, you want to think that the food is the most important thing and why people go to restaurants, but it's actually the people you're with. Without them, the food doesn't matter.” foodandwine.com/fwpro/the-fine… @foodandwine

RT @FoodInstitute: Domestic and global #sushi markets continue to expand, even as #omakase #prices soar. Latest trend from #Sushiro, #Doo…

90% of daily snack consumers care about the companies behind the products. foodinstitute.com/focus/report-m… via @FoodInstitute

What travel snacks have you packed? travelandleisure.com/travel-tips/fo… via @TravelLeisure

What’s your favorite cold brew flavor? foodinstitute.com/focus/cold-bre… @FoodInstitute

Styles have spectrums, and while natural wine may seem off the chart at first taste, it's all about resisting interference — however cloudy the outcome. foodandwine.com/wine/what-is-n… @foodandwine

“As part of a growing resistance against industrialised food, many of Paris' top chefs have started reducing their reliance on Rungis.” via ⁦@BBC_Travel⁩ bbc.com/travel/article…

“We share a dream that when the war is over, Ukraine will set one giant table across the entire country …. and that the whole nation will rejoice in a feast of celebration for our victory.” via ⁦@WaPoFood⁩ washingtonpost.com/food/2022/06/1…

Breakfast dishes are returning to their former morning glory ☀️ foodinstitute.com/focus/menu-inn… via @FoodInstitute

I had the huge privilege of trying to sum up Mashama Bailey's @thegreysavannah success in 2018 and knew after our first chat that it was the beginning of much more. Congrats, chef! @iceculinary #JBFA2022 ice.edu/blog/mashama-b…

Date set for Florida Michelin Guide star announcement: June 9! ⁦@MiamiHeraldFood⁩ miamiherald.com/miami-com/rest…

Chef Marcella Ogrodnik will make Mexico City-style street tacos at the Pittsburgh takeout restaurant foodandwine.com/news/duolingo-… via @foodandwine