Who can imagine where the food industry will be in twenty-five years? Will there be fast food as we know it? Will everything be green and organic?
Reporter Janet Franz, over at the Chicago Tribune, had the opportunity to chat with some of Chicago’s famed chefs, including Chef Homaro Cantu and 2008 James Beard Award Recipient […]
Fast food company Chipotle Mexican Grill announced plans this week to buy at least a quarter of its produce from local small and mid-size farms. The California-based company, with 730 units nationwide, hopes to incorporate romaine lettuce, green bell peppers, jalapenos and red onions from local farms ‘when seasonably available.’
“This is another way we are […]
In Monday’s, The Short Buzz, I highlighted the latest trend in mixology: gassing up flat spirits and cocktails.
A week ago I met a bar consultant who was utilizing a blue cheese foam in one of his recipes. The cocktail menu at Tailor, a contemporary eatery here in the Lower East Side, has attracted curiosity and cringes with […]
The wine shop on my block has a corner rack specifically devoted to organically grown bottles. Next door to my favorite bar to grab a salted Tecate or Micholada, a wine bar has opened, dealing exclusively in organic wines. The term organic wine possesses a tone that in a way sounds fittingly appropriate, especially when […]
Juliette Rossant of Superchefblog.com posted this week about the recent bruhaha surrounding celebrity chef, Gordon Ramsay. Apparently, Ramsay is making a huff about restaurants that utilize non-local produce, relying mainly on foodstuffs carted in from all over the world. In fact, he suggested that restaurants should be fined for their national and international ingredients.
In this […]
According to research group Clear Seas Research, nearly 78% of consumers are unsure about the safety of cloned food. In an online poll conducted just this past January, nearly two-thirds of respondents suggested they would need more information before feeling comfortable about cloned food on their plates.
“These findings indicate that processors need to supply consumers […]
The dish on the food and beverage industry
Written by Jennifer Heigl [email], and R.K. Gella [email] for b5media.
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