2005 Compost Design 
EATER
OCTOBER 17, 2023
Since Eater was founded in 2005, the world of restaurant desserts has changed dramatically, turning into a venue for wild experimentation. The milkshakes were designed for the Instagram era, rimmed with frosting and garnished with M&Ms, Oreos, Reese’s Peanut Butter Cups, and other treats. It quickly expanded across the U.S.,
The Wine Knitter
APRIL 19, 2022
And so, they have been farming organically since 2005 and became biodynamic in 2010. Biodiversity and minimal impact is practiced in the vineyard, and the winery is designed for energy efficiency. Oenologist Ruth Fernandez is one of three siblings who own and manage the winery. Maintaining healthy soil and vines is a priority.
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Modern Restaurant Management
FEBRUARY 14, 2020
Gunderson has been a member of the HALL winemaking team since 2005, and head winemaker for award winning WALT Wines since 2010. The interior of the restaurant was designed by Sonia who was inspired after a trip to Pennsylvania where she hand-selected the wood used to design the restaurant. Megan Gunderson.
EATER
JULY 6, 2022
Over his first 10 years at Stone Barns, he built a flourishing, 10-acre organic vegetable farm using compost and rotational planting to feed the soil. Sheep grazing in a field at Stone Barns in 2005. Kailey Whitman is an illustrator and designer. Stan Honda/AFP via Getty Images. Meghan McCarron is Eater’s senior correspondent.
Modern Restaurant Management
FEBRUARY 14, 2020
Beyond food and drinks, though, customer orders show fans were in need of party and clean-up supplies along with some medicine to make their Monday morning a bit smoother: Home Essentials: Red Party Cups, Charmin Toilet Paper, Scott Toilet Paper, Repurpose Compostables Plates, Puffs Ultra Soft & Strong Tissues.
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