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Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package
When I lived in NY it was a Russ and Daughter's plain bagel with cream cheese and a thick slice of their lox. Now that I'm in LA my favorite breakfast is toast with kale and a perfect poached egg.
Boy, do I miss Russ and Daughters!
Market Scene: Boysenberries, Figs, and Pluots the Cure to L.A.'s June Gloom
Even for market regulars like me, I sometimes get blinded by all the great produce and friendly faces--and forget to ask the growers the name of their farm. Thanks for doing all that beat reporting for us LA farmers' market junkies!
The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?
I second the sentiment that real reporting is needed to keep us on our toes and aware of the issues that effect us. I'm a voracious reader and major foodie, and I was amazed how little I knew about the problems facing the dairy industry until just this last week. The issues facing the dairy industry are so dire everyone needs to be aware of the effects and what individuals can do to help.
Here is some research I did and made available at Foodwoolf.com concerning what consumers can do to support the struggling dairy farmers.
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About Foodwoolf
Website: http://foodwoolf.com
Location: Los Angeles
About: Restaurant industry expert and service professional. I teach people how to give great service.
Favorite foods: Pizza at Pizzeria Mozza, in season fruits and vegetables, hand-made pasta, a well cooked steak, Thai food, hand crafted cheese, well made bread and anything that's coming out of my kitchen.
Last bite on earth: I'm in Panicale, Italy with my Husband. We're eating Bistecca Fiorentina, cacio et pepe, broccoli rabe, and a bowl of ricotta fresca topped with chestnut honey and fresh fruit.

Bravo! It's so important for our modern day bartender to remember one of the most classic ingredients of bartending back in the day: service. If our bartenders forget that it's the people that buy the drinks and pay their bills, then the whole thing will go belly up.
I love this: "If we leave behind the drinker, we leave behind the only people who can tell us what works. None of us make cocktails in a vacuum."
Great tasting cocktails are important. Caring about our customers is even more important.