Edibles & Potables: Belgian cuisine lowdown (150 feet up)
Edibles & Potables is F&D's Sunday space for casting curious glances here, there and everywhere, generally landing outside our metropolitan Louisville coverage area.
If you're in Brussels this summer, and seek a novel way of...
Edibles & Potables: “Our food system isn’t ready for the climate crisis”
The last time we visited the island of Madeira in 2018, while dining on the unique dish of black scabbard fish with fried bananas (or passion fruit sauce), I asked about the bananas and...
Henry Bain’s Sauce is a Derby tradition, but there’s more to the story
The Pendennis Club, founded in 1881, is a private social club in Louisville located at 218 Muhammad Ali Boulevard in a clubhouse built in 1928.
Outside of the club’s current membership, it is probably...
It’s Derby-Pieâ„¢ only if Kern’s Kitchen bakes it
The beer nerds among us understand the implications of a trademark.
"Steam" beer is a style of beer associated with San Francisco, but Anchor Brewing Company owns the trademark, and so the rest of us...
Edibles & Potables: The Portuguese oasis of Madeira

I head to a traditional eating house in the northern hills (of Funchal) called Casa de Pasto Justiniano. Here, espetada is cooked and served the old-fashioned way. First, the meat is grilled on bay laurel...
Revisiting “Burgoo: A Kentucky Original”
Editor's note: Ron Mikulak's 2015 exploration of burgoo is reprinted here as a Kentucky Derby enticement, although you can enjoy it any time.Â
Many Derby visitors hope to dine on regional delights like country ham...
Edibles & Potables: Eating quite well in Portugal, from bacalhau to Lucifer’s fingers
I’ve traveled in Portugal twice, first in 2000 to Lisbon, Porto and the Douro Valley (where Port wine is produced), then in 2018 to Porto, with a short excursion by air to Funchal on...
Edibles & Potables: In defense of mass-market American tacos
Five years ago in the New York Times Magazine, Sam Sifton made the case for hard-shell, middle school tacos.
A year or so ago, in a fit of hunger after a long day of working...
Edibles & Potables: A very different kind of feasting gig
"Edibles & Potables" is F&D's weekly Sunday morning glance at the world of food and drink outside our metropolitan Louisville coverage area.
We all must work to put food on the table, but what if...
Chef Peggy Garbe’s Ready Set Prep’d is profiled in Extol
Ready Set Prep’d "offers meal prep services and made-to-order lunches that are healthy, chef-driven, macro-portioned and fit into several diets and lifestyles."
The current issue of Extol has a profile by Angie Fenton of Ready...
