They say it’s going to rain this weekend, but I refuse to be locked inside. No t-storm or puddle is going to keep me from having fun. And it shouldn’t stop you either.

We are changing our format at AltDaily Food, publishing more discerning (and intense) criticism, and featuring a team of food bloggers, each focused on a different genre of dining.

I could taste the fresh tomatoes, and the garlic balanced it out perfectly. All of the ingredients were from either the Five Points Farm Market or the gardens out back.

I say witty things when I drink this wine. I think deep thoughts.

“What’s ‘Organic’ About Organic” takes an in-depth look at the organic food movement and the players involved. Catch it at the Chrysler Museum on Wednesday.

Betsy DiJulio shares a special recipe from her new cookbook The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes to jumpstart the season’s flavorful collection of meals.

Videographer Mike Frazier attended Farm to Fork, ready to record the dishes being made, talk with local farmers, and to capture visitors’ reactions to the food they sampled.

The incomparable, irrefutable, undeniable Todd Rosenlieb teaches AltDaily Food editor Dana Staves how to make his famous artichoke dip and baked brie.

“Due to some crazy events that occurred during taping, the show we’re featured in has been saved for the season’s grand finale,” Cupcakery owner Dawn Eskins told us.