Jeffrey Spear

A 2020 Gold Award winner from the Florida Book Awards. Jeffrey Spear confesses "Living to eat is no longer an admission of gluttony or a problem with self-control. It has, in fact, become a badge of honor." With this in mind, Spear gives readers a glimpse into his lifetime of culinary obsessions sparked by a willingness to eat just about anything and a job that takes him to some remarkable destinations around the world.

The League of Historic American Theatres bestowed the “2025 Outstanding Historic Theatre Award" to Jacksonville's Florida Theatre. This beautifully renovated, historically significant movie palace, built in 1926, is highly recommended as part of any visitor's agenda.

A large number of Americans view Chinese cuisine as one style of cooking. With more than 5000 dishes, many falling into distinctive regional styles, it's easy to lose the thread to traditional foods, techniques and flavors. It could take some time before these distinctive regional styles find their way into American culinary culture. Clearly, there is tremendous opportunity for chefs to lean into their foundations and introduce them onto their menus.

Vacations in Florida are typically infused with sunshine and coastal beaches. But land-locked Orlando, best known for its abundance of world-class theme parks, is the state's most visited destination. Should your idea of an enjoyable getaway eschew both beaches and theme parks, your time will be much better spent across town in the Park Avenue District, a beautifully revitalized Main Street community in Winter Park.

For many years, consumer demand for foods and beverages that support healthy lifestyles has been steadily on the rise. One of the most versatile, yet somewhat overlooked ingredients, is kefir. Considered a somewhat esoteric beverage, kefir is a tangy, fermented drink rich in probiotics, protein, calcium, and vitamin D. Coupled with its ability to integrate well in a large number of culinary applications, it becomes obvious why kefir's popularity is on the rise.

The beverage column on restaurant menus is experiencing a makeover. While traditional drinks such as sugary sodas and caffeinated coffees and teas are still widely available, there's a growing number of functional, healthful, nutrient rich and undeniably nourishing beverages being added to the list. Even the bar menu is evolving, welcoming creative mocktails and innovative zero-proof spirits with greater frequency.

What's not to like about noodles? Whether you grew up with Chef Boyardee, Kraft Mac & Cheese, Nissan Cup O' Noodles, or Maruchan Ramen, you learned from a very early age just how good they can be. Whether they're served at breakfast, lunch or dinner, enjoyed hot or cold, slurped, twirled or shoveled using a fork, spoon or chopsticks, they are remarkably satisfying and undeniably fun.

Chefs are always looking for ways to deliver new, indulgent and flavor forward culinary experiences. With growing interest in plant-based and healthier meal choices, there are exciting new fruit and vegetable varieties with distinctive visual attributes, bold flavors, appealing textures and exceptional nutritional benefits suitable for every section of their menus.

Chefs are recognizing just how versatile eggs can be, revitalizing old favorites, using them as colorful toppings on sandwiches and salads and creating exciting new applications. Whether included for breakfast, lunch, brunch, dinner or after-hours, the opportunities for visually engaging and flavorful applications that feature eggs are virtually endless.

Throughout its long and storied history, Georgia has always been an agrarian country. Today, with increased productivity, quality and opportunity, agriculture endures as one of the country's economic mainstays. "Georgia's Best" (abridged) provides a glimpse into a few of the country's most productive agricultural sectors. The full, unabridged "Georgia's Best" catalog is available upon request.

Some iconic American foods indelibly align themselves with specific cities. Philly has its cheesesteaks. Boston has clam chowder. New Orleans is synonymous with Po'boys, as is Chicago with its deep-dish pizza. In case you didn't know, Jacksonville Florida has the Camel Rider.

When visiting the Caribbean, you'll find that, despite proximity and similarities such as sandy beaches, heat and humidity, each island that peppers this portion of the Atlantic Ocean has its own distinctive culture. It starts with the strains of lively traditional music spilling out into the streets. When it comes to cuisine, island foods are as unique as their individual heritages.

Every community has its Main Street, where essential transactions take place, stories are swapped over coffee, and delicious meals are enjoyed among friends and families. While some have lost their luster, others celebrate their history, embrace preservation-based economic development, and are en¬joying new vitality. This story highlights a few favorites across the South, where small town hospitality meets historic charm.

Pizza is undoubtedly one of America's most beloved foods. Its most popular configuration is either oven-baked New York style, wood-fired Neapolitan, or a hybrid of the two. In some parts of the country, there are other styles that dominate the foodservice landscape. To better understand these variables, this story offers a little insight into the styles, toppings and flavors that are trending, including a look into a few noteworthy pizzerias that are breaking with tradition.

Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product developers seeking to create novel food experiences.