food & beverages

Stop Yelling About What Poor People Eat

Kevin Folta wrote himself a rather interesting article.In reading this article, it’s important to set aside our emotions and realize what Mr. Folta is and isn’t doing.He’s not attacking clean food, though he comes very close.He IS attacking the way it’s marketed and ...

Ready for the Worst: How to Prepare for Any Major Disaster or Crisis

Preparing for a doomsday situation isn’t a new thing, but it’s been picking up more traction over the past couple of years thanks to disaster movies and zombie horror films releasing every couple of month. While a zombie apocalypse isn’t likely to happen anytime soon, it hasn’...

Federal prosecutors in New York and California are in "the early stages" of a probe into sales tactics at Wells Fargo.

Federal prosecutors in New York and California are in "the early stages" of a probe into sales tactics at Wells Fargo. Subpoenas have been issued but it's not clear if a case would be pursued along civil or criminal lines — or at all, sources tell The Wall Street Journal. Wells ...

#McChicken: Why Bad Press Doesn't Necessarily Mean Bad Sales

Hashtags have really evolved over these last few years to become a way for individuals and brands to create conversations and promote their products. The most notable examples of brands using hashtags successfully is Coca Cola’s #ShareaCoke campaign, The ALS Association’s #ALSIceBucketChallenge, and Always’ popular #LikeAGirl campaign. When ...

BVO: Modern India’s First Big Food Scare

The recent potassium bromate controversy put many Indians off their daily bread for a while, but it was not the first time that a bromine compound had rocked the country. In the late 1980s, when we were a far less health-conscious nation, a food additive called BVO (brominated vegetable oil) ...

Here's Your Fall Menu Preview

It’s pretty darn tough to think about autumn when the weather in much of the country still approximates a sauna, but for some restaurateurs, it’s never too early to get a drop on the upcoming season. Consider the following: McDonald’s recent announcement that it would launch the ...

Pseudoconfusion About Saturated Fat: Five Reasons For One Hot Mess

I know, you keep hearing conflicting reports about saturated fat and health outcomes. So do I. Most recently, just a few days ago, a colleague circulated this study, purportedly showing no association between saturated fat intake and heart disease in a cohort of Dutch adults. Except, the study also reported, ...

The Week In Cheek: Business News That's Fashionably Silly

Snapchat rocked the teen world this week when it introduced "Memories" a feature that will preserve snaps for all eternity, completely undermining its "24-hours and it's gone" bizsexted model. Even more shocking was the news reported in The Wall Street Journal that 38% of "olds" (over 25) are on Snapchat and 14% of "...

Why I Would Raise Chickens

If you were living on $2 a day, what would you do to improve your life? That’s a real question for the nearly 1 billion people living in extreme poverty today. There’s no single right answer, of course, and poverty looks different in different places. But through my work with ...

A Socially-responsible, Triple-bottom Line Taco Shop: SMB Tech Talk From Chaia

This week I’ll be running a series of Five Question interviews with small businesses which were facilitated by BondStreet, a SMB lending platform (we’re investors). LocalBiz stories are really fun for me since my first high school job was working in an independent bookstore. These people are true ...

Why Per Se Isn't Worth The Money

Measuring value at restaurants is most often reduced to two simple attributes: price and portions. The world is full of jokes about tiny, overpriced food: “Nouvelle Cuisine,” said comdeian Mike Kalin “roughly translated, means: I can’t believe I paid ninety-six dollars and I’m still hungry.” Value is, understandably, ...

How Restaurants Can Use Technology To Curb Wasting Food

Beyond the current hot topics in the restaurant industry right now, like eliminating tipping or increasing a skilled workforce, is an issue that we as restauranteurs and chef's continue to battle: reducing waste.    According to a report from the Natural Resources Defense Council in San Francisco, a whopping 40% of food ...