Been There Ate That

A few of Lyon's best bouchon restaurants

Chef David Kinch of Manresa plates his dish, with the help of other Michelin-starred chefs, at the 2010 Napa Truffle Festival dinner.

This 65-year old swordmaker's secret? He puts human bones in the fire when he's heating the metal for his swords. Gives the sword a guiding spirit,...

At this aboriginal cafe, they cook fish soup by putting red-hot rocks (800 degrees C) into it - quite a show!

These speedy women can pick 20-30 kilos of tea per day. They're just taking the first 2 or 3 leaves on a branch, to make the best-quality tea. Fulu...

These guys stuff and pleat more than 10,000 pork soup dumplings per day - with 18 tiny pleats at the top of each one. Cubes of rich house-made gela...

Lots of amazing food photos + a radio interview with the founder of website BeenThereAteThat.com, the site where you can share your own food photos...

EcoTuesday was honored to have Paul Herman, from HIP Investor (www.hipinvestor.com) speak at the November, 2008 event.

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EcoTuesd...

Read all about this wonderful storefront restaurant in Hanoi at www.BeenThereAteThat.com/blog