In the aftermath of the 9/11 attacks in 2001, chef Don Pintabona and a group of New York City chefs and restaurant workers organized Operation Chefs with Spirit to feed Ground Zero workers. Utilizing boats provided by Spirit Cruises, the team cooked and delivered meals around the clock for two months, serving approximately 1 million meals. The effort drew thousands of volunteers and donations from across the city and beyond, highlighting the resilience and generosity of New Yorkers during a time of crisis.

Windows on the World, situated atop the North Tower of the World Trade Center, was more than a renowned restaurant -- it was an iconic gathering place for New Yorkers and visitors alike, celebrated for its sweeping views and diverse staff. The restaurant, opened in 1976, became a culinary and social landmark before its tragic destruction on Sept. 11, 2001, resulting in the loss of 79 employees and 91 guests. Its story, as recounted in the recent CNN Films documentary, highlights Windows on the World's unique place in New York's cultural and gastronomic history.

Strong relationships between chefs and farmers are at the heart of Colorado's local food movement. Chefs like John Leonardi of Soupçon and Charles Ford of Tiny Pine Bistro maintain close connections with growers, supporting them through hard seasons by buying whatever crops are available, even when plans go awry. Farmers like Waltermire and Kaufman rely on these partnerships for financial resilience, adapting their offerings based on what chefs can use. Regular communication -- even co-planning crops -- ensures that both farms and restaurants can endure unpredictable harvests together, illustrating the deep interdependence between kitchen and field.

Chattanooga Christian School launched a partnership last school year with the CHATT Foundation, a local food rescue organization, to address food waste by turning unused cafeteria food into meals for community members in need. The initiative, built on existing food waste tracking practices, allows the school to regularly donate surplus food, which the CHATT Foundation collects and repurposes for distribution. This collaboration has proven to be a straightforward and impactful way to reduce waste and support the Chattanooga community.

Ending a universal free school meal policy that existed during the COVID-19 pandemic led to increased hunger, anxiety and distractions among students, a study in the Journal of Nutrition Education and Behavior indicates. The research highlights the importance of the policy in supporting students' well-being and academic performance.

US and European experts convened at the European Food Safety Authority's Science Meets Policy conference in Italy to discuss the applications of whole genome sequencing in public health. The CDC and the FDA highlighted their roles in outbreak investigations, with the CDC investigating 200 to 250 outbreaks annually and the FDA showcasing the GenomeTrakr program. European agencies discussed uneven participation in WGS data sharing, with the European Commission's recent regulations, which are designed to improve it. National examples from Ireland, Denmark, France and Germany illustrated the practical challenges and successes of WGS in managing foodborne outbreaks.

Durban's cuisine stands out for its rich blend of Indian, African, Portuguese and local influences, creating a unique taste profile characterized by bold spices, aromatic curries, and dishes like bunny chow, breyani and inhloko. Chef Thuladu Mngadi emphasizes how these layers of flavour reflect the city's multicultural roots and evoke deep nostalgia. By incorporating both traditional and contemporary elements, Durban's food culture continues to celebrate its diverse heritage while evolving with the times.

Supper clubs are gaining popularity in Sacramento, offering ticketed, multicourse dinners in chefs' homes. Good Wilma's, run by Jasper Nahid and friends, features shared plates for 16 guests at $150 per seat. Dinner With Old Friends, by Derek and Yessenia Ochoa-Sawyer, offers a seven-course, individually plated menu for 12 guests at $175 per seat. Both emphasize community and intimacy, reflecting a broader trend of people seeking meaningful social connections through dining.