East Coast natives have a fairly skewed perception of the Midwest, one that is filled almost entirely with tumbleweeds and acres of farmland. While the former may represent reality, it doesn’t always parallel the overall community-oriented impression of the Midwest. Most of that farmland is owned by corporations, not families, and their operations are anything but locally focused.

Chef Matt Molloy from the Beacon Hill Bistro on Boston’s historic Charles Street can speak from experience. We caught up with him to get his culinary insights. 

In an age when more people understand the benefits of cultivating a healthy lifestyle, the inevitable meatosaurus pushback to organic foods and vegetarian cooking can get ugly. Never has it been as unsightly as the recently opened Heart Attack Grill in Las Vegas. After failing with previous attempts in Phoenix and Dallas, owner Jon Basso moved his hospital-themed, diner-style restaurant to the one city that simply cannot comprehend what the term 'overindulgence' means.

Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed?

Do you remember the 1980s? Communism collapsed and disco got a "shot through the heart."  Hideous hairdos were as common back then as iPhones are today. It was indeed a strange time when temperatures rose to 7800° Fahrenheit and everything was Slippery When Wet. And it seems, everyone, especially you, "gave love a bad name."

But for '80s pretty boy pop-glam-metal-rocker, Jon Bon Jovi, things have changed. While he's still making great music, he's updated his image to that of an eco-friendly and conscientious philanthropist. He's using considerably less hairspray, which is a good thing for the environment; and, he's giving away free meals at his new restaurant. That is, unless you feel like paying for your food.

Bostonians are serious about three things: the Red Sox, a driver’s right-of-way and, oddly enough, Italian Food. In fact, many within Beantown have a Kanye-West-Inspired motto: “Hey New York, I’m real happy for you and Imma let you finish, but Pizzeria Regina in the North End has the best pizza of all time!” Sadly, though, there’s usually one group of individuals left out of the joke: those with celiac disease.

In the city that never sleeps… or stops eating, get caught up on the newest culinary happenings around the gastronomical playground that is New York, New York.

You enter the restaurant, ready for a mind-blowing dinner experience at the hottest new place in town, only to see a lack of two-tops for private dining; instead, long wooden tables span wall to wall, and they’re filled with strangers eating elbow to elbow, all dining together on the same plane of supper consciousness. You’ve just entered: the communal dining zone.

In the city that never sleeps… or stops eating, get up-to date with the recent culinary happenings throughout this foodie haven. From Restaurant Week to a toxic canal to who's serving beaver for dinner, and More, we'll bring you into the the know on New York City's gastronomical finds.

Restaurant Week has now turned into Restaurant Month! That's right NYers, Restaurant Week will now officially run until Sunday, February 27th. Since the weather has been someone apocalyptic, the city decided to extend it for all us NYers too cool to go out in rain, snow, sleet, and anything below 30 degrees. The menus and prices will stay the same ($24.07/lunch or $35/dinner) so make a rezzie to grub at our top 10 picks for locally-sourced food

Remember when you were little and you used to collect sand and shells from the beach? Ok, we actually still do that but now we’re adding one more thing to our beach comber list: seawater. Why you ask … because the newest culinary trend is cooking with salt water.