“She was the first person that reviewed Iris. That review was the beginning of us really being able to provide people with a space to earn a living,” Kelly English said.

Jennifer Biggs wrote about food and people and angels and whiskey. When she died Wednesday of complications from cancer, Memphis lost one of its best friends.

Joshua Carlucci reports he’s found a good reason to drive from his house all the way to southeast Memphis besides Costco, and that reason is ZamZamz Mediterranean Grill.

“Jennifer Biggs always managed to be in the vicinity during some of the brightest moments of my life and during some of the darkest.”

Momma’s isn’t just a name. The chef is serving his mom’s chicken noodle soup and her chicken and dumplings as well as owner Aldo Dean’s mom’s lasagna. 

Biggs publicly announced her stage 4 colon cancer diagnosis in June. “I can’t begin to express the love and gratitude I’ve felt from and for all of you,” she wrote on Facebook.

Was the supermarket a good idea? Like Holiday Inn, another Memphis business with a feel for the future, Piggly Wiggly tapped into the changing habits of a century that would be defined by cars.

The initial idea for Memphis Filling Station was a growler shop where the owners would sell beer made by other people. Then, after they started serving their own beer at charitable events, they began to question their whole plan. 

7 Brew is a drive-thru with two lanes where customers order face-to-face with an employee. The other side of the stand is for walk-up orders.

At Jeremiah Italian Ice on Summer Avenue near High Point Terrace, flavors range from fruit to more decadent ice cream classics, such as mint chip and cake batter. 

The Cali-Mex restaurant at the Shops of Saddle Creek will be the 13th for Arkansas-based Yellow Rocket Concepts.

The products being sold are charcuterie boards, “lunchables,” doughnuts and a variety of other sweet and savory items.

Health soapbox aside, fermented food is delicious. Natural fermentation unlocks surprising flavors that are otherwise unachievable from cooking alone.

East Memphis’ Bog & Barley is adding another ‘b’ to its offerings: brunch.

On this week’s Sound Bites, Holly Whitfield and Chris Herrington talk about some food stories they’ve each recently written and one recent Memphis food event they both missed. 

“Their inventory levels were really low,” said Richard Gunn, who recently took over four Memphis stores. “I’m extremely passionate about keeping my stores looking like a grand opening every day — really well stocked and not just clean but sparkling clean.”

Midsouth Coffee and Tea Co. is seeking a $30,000 grant from the Center City Development Corp., an affiliate of the Downtown Memphis Commission,

Ryu’s kimchi dumpling soup comes in a size somewhere between a cup and a bowl. It’s pretty to look at and even more fun to eat.

Second Line’s regular menu will be replaced, temporarily, by a German one, Sugar Ghost opens a second location in Germantown and a Summer Avenue favorite moves down the road.

A popular Memphis coffee shop is opening its second location — and it will give fans of Shelby Farms a way to order from anywhere in the park. 

Thanks to Arnold’s, even a herbivore and a carnivore can fall in love, together, with their meals. 

As the city’s only compost collection services company leaves the market, its forerunner — the Compost Fairy — prepares to return. 

New Asia restaurant hosted a private event with close friends, family and regular customers who have been there since the beginning to help close this chapter for original owners, Yong and Wah Hu. 

A few weeks ago, a $10 Deal highlighted a popular Vietnamese sauce. With this recipe, you can make that sauce at home. 

Downtown’s Bishop is expanding brunch and launching a new menu that puts a new Southern spin on classic French dishes.