These entrepreneurs are using technology to turn a profit on food waste: Food waste is bad for our wallets. It’s also bad for the environment — the equivalent of throwing away the water, energy, and other resources that go into growing it in the first place. But as interest in reducing food waste grows, so does innovation to make it happen. Take a look at what some creative businesses are doing to turn trash into treasure.
The best sandwich ever: “Your Top 5 favorite sandwiches, in order, please. Go.” This is a game I play in the car with my children, as if we were characters in a Nick Hornby novel. It’s a diversion to make long travel more bearable. We play it all the time. The children rush to judgment, and as is true for most of us, their answers change along with their tastes. But of late: grilled cheese on white, with tomato soup; the B.L.T. from a store in Maine near their uncle’s house, on thick country bread; ham and Brie with mustard on baguette; a meatball sub from a local deli; and — does a hamburger count? (It does not.)
The Restaurant List That Ate the Food World: Maybe the first thing you should know about the World’s 50 Best Restaurants list is that it contains 100 restaurants. If you would like a better metaphor for the contradictions and puzzlements of what has become the restaurant world’s most influential ranking, I’m not sure I can find one. Nevertheless, if you pay any attention to chefs and restaurants, you will have heard of the List, which, in 14 years of existence, has gone from an obscure curiosity to dominating the dining conversation, even eclipsing the Michelin Guide, that grand-père of restaurant judgment. For better and for worse, there can be no doubt that the World’s 50 Best has become the ranking of The Way We Eat Now—or at least The Way We Talk About Eating Now.
The Betch’s Guide to Trendy Fermented Drinks: You know what they always say: A longer life means more time to be fabulous! Which is why the season’s hottest accessory isn’t a smartwatch or a pair of period undies; it’s a fermented beverage. The health claims that you’ll find out there about fermented foods are as wide-ranging as the kombucha offerings at L.A.’s hottest grocery stores, but many scientists agree that eating (or drinking!) fermented stuff is good for what one doctor recently called “a healthy, balanced gut flora.” And really who doesn’t want a botanical garden of bacteria in their tummy!
Jamie, Nadiya and Instagram’s big stars: who’s who in the new list of food’s top 50: The new list of Britain’s 50 most influential foodies features plenty of tech-savvy newcomers but supermarket bosses and familiar names are still very much in evidence
2015 Bordeaux Barrels Diary: The Rebel’s Clients: A tasting of Stéphane Derenoncourt’s consulting portfolio turns up some little-known gems and new wines to watch.
Meet the women changing Bordeaux’s historic wine traditions: Bordeaux has been a male bastion for centuries. With a handful of exceptions, men have run the famous region’s great châteaux and made the wines.But in the past decade, a group of very 21st century women has been shaking up this boy’s club. Three women in their thirties, who are profiled here, are among the growing number helping to create a new face for the region. While some of the rising female vintners studied enology at the University of Bordeaux, others have taken over their family château or simply become partners on a business level. Each of the three profiled below says women have to prove more than men do in this centuries-old system.
Frost in Loire the night of 26th/27th April 2016 – grim and heartbreaking news: Sadly the news coming out of the Loire continues to be largely grim according to Jim’s Loire.
Italian wine renaissance: ‘Now is the time to take advantage of Italy’s best wines, whose prices seem highly likely to rise’
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