Ravi Bangaroo

The Daily Dish: August 21, 2015

Contributor
Dishing out the latest and greatest in food news

Welcome to The Daily Meal’s Daily Dish, where we highlight what’s hot and trending in the world of all things food and drink.

Today’s first course?

With shrinking acreage, rising costs, and low profits, modern agriculture can be a frustrating business, forcing small farmers across America to find increasingly creative ways to stay afloat.

According to a recent report by NPR, one trend on small Midwest farms is to create pizzerias with homemade pies made with ingredients from the land and cooked in large outdoor ovens.

Struggling Small Farms Transform Into Outdoor Pizzerias to Stay Afloat

New York chef and California transplant Jonathan Waxman has opened Jams, a new restaurant in the Big Apple that pays homage to his Upper East Side restaurant of the same name from the ’80s. Jams 2.0 will have a farm-to-table menu that will include a throwback item, chicken with tarragon butter and Jams potatoes, but chef Waxman says similarities will end there.

Jonathan Waxman Opens Jams, a Throwback to the 80s, at the 1 Hotel Central Park

Last year, we started sipping on spice before Labor Day, but “PSL” fans will have to wait longer for their pumpkin spice latte fix this fall. Days after Starbucks announced their iconic drink will contain real pumpkin comes the news that it will appear on menus nationwide September 8.

Bad News, Starbucks Fans: You’ll Have to Wait Longer for the Pumpkin Spice Latte This Year

We’ve seen some outrageous ice cream sandwiches, but the winner for the world’s craziest may be the pastrami on rye from the Coolhaus ice cream truck, which created a menu dedicated to New York Jewish delis. Along with pastrami ice cream (which comes on a marbled rye cookie), Coolhaus serves potato latke applesauce ice cream on a hamantaschen cookie. Get yours when Coolhaus rolls up in Pasadena and Culver City, California.

This Pastrami Ice Cream Sandwich Turns the New York Deli Staple on Its Head

And that’s the daily dish. Stop by tomorrow for another helping.

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