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Category: Foods & Drinks

11 Mediterranean Diet Recipes to Make in Your Instant Pot

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Want a quick and easy way to make good-for-you recipes? Well, here’s how you can easily combine the healthful eating guidelines of the Mediterranean diet with the time-saving convenience of a multi-cooker. To get you started, I’ll share a quick overview of the Mediterranean diet plus easy recipes you can make in your Instant Pot or pressure cooker.

Quick Q&A on the Mediterranean Diet

What is the Mediterranean diet? This popular healthy eating plan emphasizes whole foods, fresh vegetables and fruits, whole grains, healthy fats such as olive oil and avocado, and proteins such as chicken, seafood, nuts, beans, and legumes. In addition, you’ll cut back on added sugars and processed foods, and eat dairy in moderation. You’ll also cut back on added salt by using fresh and dried herbs to flavor your food instead.

What are the health benefits of the Mediterranean diet? According to the Mayo Clinic, following this eating style can result in a longer life expectancy and lower rates of chronic diseases. In fact, it’s been consistently ranked among the best diets overall.

RELATED: 8 Mediterranean Diet Snacks to Keep You Satisfied All Day

1. Instant Pot® Yardbird Chili with White Beans

Instant Pot(R) Yardbird Chili with White Beans
Photo by bd.weld

“I’ve made this recipe twice in the last month and we just love it! The Instant Pot makes it so easy. The only change I made the second time around was to cut the beans back by half a cup (this seemed to make the bean consistency less tough), increased the broth by a quarter cup and used a mixture of chicken breast and thighs. The flavor of this is amazing and it’s just so hearty and perfect for chilly weather days!” — Heidi Nelson Thomas

2. Instant Pot® Chicken Cacciatore

To keep this easy recipe more in line with the Mediterranean diet, you can reduce the salt by cutting back on the bouillon cubes and bumping up the herbs. “Flavors meld together like they’ve been simmering all day in a fraction of the time. A couple of small changes: I season the chicken prior to sauteeing. Instead of chicken bouillon cubes, I started using Better Than Bouillon Chicken Base as it contains much less salt and seems to have more flavor.” — kirby1kat

RELATED: 5 Clever Hacks for Your Instant Pot That You Haven’t Tried Yet

3. Instant Pot® Vegan Cabbage Detox Soup

Instant Pot(R) Vegan Cabbage Detox Soup
Photo by Fioa

“I loved it! Super tasty, I did not change anything, and it was perfect! I was worried about not putting salt into it, but it was great as is!” — Ildo76

4. Instant Pot® Frozen Salmon

Instant Pot(R) Frozen Salmon
Photo by Tracey Ferrari Posner

Mediterranean diet guidelines suggest you eat fish twice a week. With this easy recipe, you’ll be able to stock up and freeze salmon when it’s on sale, and cook it easily from frozen. “Salmon doesn’t get much easier than this! This turned out so moist and I like how it can be seasoned to individual preference.” — thedailygourmet

RELATED: The Instant Pot Hack That Can Get a Meal on the Table in 30 Minutes

5. Instant Pot® Lemon Rotisserie Chicken

Instant Pot(R) Lemon Rotisserie Chicken
Photo by Fioa

Be sure to choose low-sodium chicken broth for this easy recipe. While the skin might not be as crispy as what you’ll get with an oven-roasted chicken, you’ll still end up with plenty of tender chicken meat to use in recipes using rotisserie chicken.

6. Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker

Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker
Photo by Buckwheat Queen

“Tried it with my pressure cooker and it was delicious. I also added 1/2 tsp of curry and a couple handfuls of frozen kale. We ate it over some brown rice and even my 6-yr-old loved it!” — yocook

7. Instant Pot® Chicken Posole Verde

Instant Pot(R) Chicken Posole Verde
Photo by Soup Loving Nicole

“You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.” — Soup Loving Nicole (May we suggest baked tortilla chips instead of fried?)

RELATED: Mediterranean Diet Boosts Memory and Keeps Brain Young, Study Finds

8. Instant Pot® Greek Chicken

Instant Pot(R) Greek Chicken
Photo by Festively Southern

“I made it pretty much ‘as is’ other than I kept the olives whole and roughly chopped the onion. Delicious! I’ll make it again.” — Judy Good

9. Makhani Daal (Buttery Lentils)

Makhani Daal (Buttery Lentils)
Photo by Buckwheat Queen

“My first thought was maybe I should cut back on the spices cuz it seemed so much, but I am certainly glad I did not! Followed recipe & since I eat dairy free diet, used vegan butter & left out yogurt & this recipe is amazing! I’d give it 10 stars if I could … just that awesome!!” — CCCooks

10. Instant Pot® Spicy Black Bean Soup (Vegan)

Instant Pot(R) Spicy Black Bean Soup (Vegan)
Photo by bd.weld

“You don’t have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.” — bd.weld

11. Instant Pot® Spanish Chicken and Rice

Instant Pot Spanish Chicken and Rice
Photo by Diana71

“This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot,” says Diana71. “Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!”

Source: 11 Mediterranean Diet Recipes to Make in Your Instant Pot – Health

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Subway Just Made a Stunning Announcement That Will Change Everything You Think About Subway (and McDonald’s and Burger King, For That Matter)

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If you’re interested in the impossible, let’s just say that it’s been an interesting week. First there was bad news at Burger King. Then, there was almost no news at all at McDonald’s.

But now, Subway might have the most important news of all.

First, you might know, thanks to reporting by my colleague Chris Matysczyk, about the surprising thing Burger King admitted this week — namely that it’s preparing its plant-based Whoppers “in the same broiler used for beef and chicken.”

Let’s just say hardcore no-meat-eaters aren’t exactly thrilled about that.

Meanwhile, there was just the faintest hint that McDonald’s might be getting on the meat-less meat bandwagon in the United States.

As my colleague Peter Economy reported, Impossible Foods is reportedly teaming up with a food supplier that works with McDonald’s — suggesting there might some kind of meatless meat coming to McDonald’s at some point in the future.

But now, like a dark horse contender (sorry, horrible analogy), Subway has raced to the front of the pack.

Starting next month, the world’s largest restaurant chain says it will be offering a meatless meatball sub, after teaming up with plant-based meat substitute company Beyond Meat.

I don’t know which will be more surprising to people: the idea of a meatless meatball sub, or the simple fact that Subway is so much bigger than McDonald’s.

Let’s take the second point first: The tale of the tape right now worldwide, or at least as of 2018, which is the most recent year available:

  • 42,431 Subway stores;
  • 37,855 McDonald’s restaurants; and
  • 13,000 Burger King restaurants.

It’s fascinating. If Subway were a TV show, it would be NCIS: extremely successful, even though it’s not exactly socially popular. It reminds me of how people failed to predict the electoral victory of President Trump.

But it’s also why, while the meatless meatball sub is just a test for now in about 685 of these Subway restaurants, Subway’s much larger size means it has a better chance of catching on more quickly than its smaller competitors.

I have no dog at all in the fight over meatless meat (sorry, another bad analogy). But I mean that I like to eat meat, but I also enjoy really vegetarian options.

Personally, I just don’t see the need to create a plant-based meat substitute designed to fool people into thinking they’re actually eating meat.

Even in places like Sweden, they apparently find that weird.

But if you’re betting on whether companies like Impossible Foods and Beyond Meat really have a long-term future, for now at least, I wouldn’t be watching McDonald’s or Burger King. I’d watch how the meatless meatball sub does at Subway.

 

By: Bill Murphy Jr.

www.billmurphyjr.com

@BillMurphyJr

Source: Subway Just Made a Stunning Announcement That Will Change Everything You Think About Subway (and McDonald’s and Burger King, For That Matter)

Air Fryer Taco Sticks

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Hungry kids will love these easy Air Fryer Taco Sticks as an after school snack. Ready in about 20 minutes, and perfect to hold them off until dinner. Hard to believe we have rolled into August already. With August comes preparing for Back to School, school supplies, getting back on a schedule, meal planning and preparing snack ideas.

These Air Fryer Taco Sticks are a perfect afternoon snack for a hungry kid. They are super easy, can be filled the way your child likes or made differently for different tastes. You will be surprised at how delicious these are.

I use the crescent dough sheets because I find the flaky breading doesn’t overwhelm all the filling with a bread flavor.

Air Fryer Taco Sticks

The From our Dinner Table group is posting Back to School Recipes today.  We just finished our Back to School Treats week where I shared some other fun Back to School Treats: Almond Joy Cupcakes, Hot Caramel Apple Cream Drink and Peanut Butter and Jelly Cupcakes.

I was ready for some savory snacks, so these Air Fryer Taco Sticks were the perfect plan.

Air Fryer Taco Sticks

We’ve been making these since my kids were super little, just because they were a fun snack I made during my teaching days for my early ed class.

You can use a different type of dough, pizza dough works great, but please be aware that you may need to allow more time to cook or adjust recipe accordingly.

You can also use any kind of cheese you’d like. I make these for hungry teenagers, so they like to use pepper jack cheese and sometimes even like to add some sliced or chopped jalapeno to the mixture as well. So please know, you can make these any way you want to fit your taste.

Air Fryer Taco Sticks

Check out all of the Back to School Recipes:

Air Fryer Taco Sticks

Air Fryer Taco Sticks

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Hungry kids will love these easy Air Fryer Taco Sticks as an after school snack. Ready in about 20 minutes, and perfect to hold them off until dinner.

Ingredients

  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 2 tablespoons garlic, minced
  • 3 tablespoons taco seasoning
  • 1 8oz. tube crescent dough sheets
  • 5 slices of cheese, halved
  • melted butter or olive oil
  • garlic powder
Powered by Chicory

Instructions

  1. In a skillet on the stove, over medium heat, saute the onion, garlic, hamburger meat and taco seasoning until browned. Be sure and break the meat up into small pieces as you’re cooking. Drain fat. Remove from heat and allow to cool.
  2. Lay out your crescent dough sheets and slice into 5 long strips. Then half the long strips into 5 more strips. You will have 10 strips. Use a rolling pin or smooth glass to roll out the dough a little.
  3. Scoop cooled taco mixture onto each dough sheet then top with a slice of cheese. Air Fryer Taco Sticks
  4. Fold sides of dough in creating a bread stick, pinching sides to keep ingredients in. Flip over and keep seam side down. Air Fryer Taco Sticks
  5. Brush the top of each stick generously with butter or olive oil and sprinkle garlic powder on top.
  6. Place gently in air fryer basket, seam side down.
  7. Set Air Fryer to 370 degrees and cook for 6-8 minutes. (all air fryers are a little different, so be sure to watch, and add time if the dough doesn’t seem done yet.) Once you have made these once, each time you will know what the time is to set them on. In my air fryer it’s about 6 minutes and they are perfect.

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Source: Air Fryer Taco Sticks

This Popular Atlanta Pizzeria Just Launched An All-Vegan Menu Loaded With Plant-Based Goodness

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It’s hard to believe that in 2016, Atlanta-based restaurant Ammazza was forced to close its doors after not one, but two car accidents severely damaged the popular Edgewood Avenue space. But in November 2018, Ammazza opened the doors to a new restaurant in downtown Decatur. And months later, in March 2019, the local pizza joint officially re-opened its Edgewood location. Since November, the crowds have quickly returned and in addition to a new, second space, Ammazza has also welcomed several additions to its menu.

In June, likely to the excitement of foodies dedicated to a plant-based lifestyle, Ammazza announced a new, all-vegan menu. The hearty, all-vegan menu is comprised of five antipasto dishes, eight pizzas, dessert and a kids section.

On the pizza end, there’s the classic Vegan Margherita. A simpler option for those hoping to quell a pizza craving, the Vegan Margherita is made using house tomato sauce, fresh basil, extra virgin olive oil and vegan cheese. If a plethora of toppings is more your thing, there’s also the Vegan Piccante. The Vegan Piccante comes loaded with house tomato sauce, fresh basil, spicy calabria peppers, caramelized onions, red peppers, marinated artichokes and vegan cheese.

Need even more toppings? Ammazza offers about a dozen additional toppings (for an added cost) that range from sauteed wild mushrooms to spicy calabrian agave. Pizzas vary in price from $15 to $24, depending on size and selection.

The Antipasto selection on the new menu is brimming with a variety of salads. There are classics like Caesar and Spinach Salad, as well as not so traditional options like the Orzo Salad and Basil Salad. Simple yet robust, the Basil Salad is a medley of field greens, marinated artichokes, olives, red bell peppers, Roma tomatoes and house basil vinaigrette.

And since there’s always room for dessert, Ammazza’s all-vegan menu includes a vegan seasonal fruit tart, as well as a chef’s selection.

Curious about Ammazza’s boozier options? The pizzeria’s beverage director and general manager, Daniel Bridges revealed to the Atlanta Journal Constitution in January that Italian liqueurs and fresh ingredients will be a focus.

“We’re focusing on Italian liqueurs, amaro, and things like that,” Bridges said. “I like to keep my cocktails pretty simple, just use fresh ingredients, and let the spirits speak for themselves. But we definitely sell a lot of beer and wine. We change up the draft list almost daily. We try to stay local and regional with beer, and we have Italian wines.”

Ammazza’s all-vegan menu can be found at both their Decatur and Edgewood locations.

Follow me on Twitter or LinkedIn.

Danielle Harling

As the owner of Lushworthy.com (a beer, wine and cocktail blog), I’ve penned stories on all things booze-related for nearly a decade. In addition to holding down the fort at Lushworthy.com, my musings and other written works on food and drink can be found across the web. With my writing, I’ve had the opportunity to talk craft beer with rapper Tech N9ne, explore the history of New Orleans’ famed Café Brulot cocktail, sample spirits and cocktails from across the globe, and much more. I’m also a proud, longtime resident of Atlanta, Georgia, and an avid foodie. I keep myself heavily in the know when it concerns news on the latest restaurants, breweries and bars in the city.

Source: This Popular Atlanta Pizzeria Just Launched An All-Vegan Menu Loaded With Plant-Based Goodness

The World’s 50 Best Restaurants: French ‘Mirazur’ At The Top

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Mirazur, a three-Michelin-starred restaurant in the resort town of Menton, on the French Riviera, has been awarded the coveted title of World’s Best Restaurant and Best Restaurant in Europe 2019. The other top positions were given to restaurant Noma , @nomacph, in Copenhagen, Denmark, and Asador Etxebarri in Atxondo, Spain.

The title was given to the French restaurant run by chef Mauro Colagreco, by the World’s 50 Best Restaurants 2019 organization during an award ceremony sponsored by S.Pellegrino & Acqua Panna, held at Marina Bay Sands in Singapore on Tuesday, featuring star chefs from around the world.

This is the first time in the award’s 18-year history that a French restaurant has received the top prize. Mirazur took over the No.1 position from Osteria Francescana, in Modena, Italy. Mirazur appeared as No.3 in 2018 and No. 4 in 2017.

Osteria Francescana joined a new category created for former winners, the “best of the best” group, a sort of restaurant hall of fame. Included in the list are El Bulli, The French Laundry, The Fat Duck, Noma (in its original incarnation), El Celler de Can Roca and Eleven Madison Park.

In this year’s event which is considered the biggest night of the international culinary world, 26 countries from five continents won a place in the list of World’s Best 50.

The World’s 50 Best Restaurants has been ranking the top 100 fine dining destinations around the globe every year since 2002, with the winners chosen by a panel of more than 1,000 chefs, restaurateurs and food writers.

A week ago, ahead of the awards ceremony the World’s 50 Best Restaurants organization revealed the first cut of restaurants in this year’s special 120 winners list that included the restaurants placed from number 51 to 120 

Mirazur’s selection “is a testament to Chef Colagreco’s love of local produce, most of which is grown in the restaurant’s three-tiered garden just meters from the dining room, complemented by a stunning French Riviera backdrop,” explained the organizers.

“This year we are thrilled to see Mirazur claim the No.1 spot after rising through the ranks since making its debut on The World’s 50 Best Restaurants list at No.35 in 2009, it’s been brilliant to witness its progress,” said William Drew, Director of Content for The World’s 50 Best Restaurants. “This has been a wonderful, progressive year for the list as a whole, with so many new entries from all corners of the globe.”

Spain got the biggest number, with seven restaurants in the World’s 50 Best, many of them in the Basque country. including three in the top 10: Asador Etxebarri (No.3); Mugaritz (No.7); and Disfrutar (No.9).

France has five restaurants in the top 50, including Arpège (No.8), Septime (No.15), Alain Ducasse au Plaza Athénée (No.16), Alléno Paris au Pavillon Ledoyen (No.25), and Mirazur.

The USA got second place in the number of restaurants with six in the list, including Cosme (No.23) in New York, which is helmed by The World’s Best Female Chef 2019, Daniela Soto-Innes, and two new entries: Atelier Crenn (No.35), and Benu (No.47), both in San Francisco, California.

This year Denmark has two at the top-five honors for the new incarnation of Noma (No.2) and Geranium (No.5), both in Copenhagen.

Peru also makes the top ten list with entries from Lima including Central (No.6), once again voted The Best Restaurant in South America, and Maido (No.10). Mexico claimed two spots in the upper echelons of the list: Pujol (No.12), which is named The Best Restaurant in North America, and Quintonil (No.24), both in Mexico City.

The UK, Italy, Japan, China, Thailand and Russia are also each represented with two restaurants on the list.

Alain Passard of Arpège in Paris, France (No.8), won the Chefs’ Choice Award, sponsored by Estrella Damm, voted on by the world’s leading chefs in the list and awarded to a peer who has made a significant impact to the culinary world in the past year.

The Art of Hospitality Award, sponsored by Legle, went to Tokyo’s Den (No.11). The restaurant is highly regarded for its holistic approach to service. Other Asia-based restaurants in the list include Gaggan (No.4), in Bangkok, which is closing next year, named The Best Restaurant in Asia, and Odette (No.18) from Singapore.

The Test Kitchen (No.44) from Cape Town is The Best Restaurant in Africa.

UK, which has seen its share of top 50 establishments drop from four to two.

Only four restaurants at least partially led by women — New York’s Cosme, Slovenia’s Hisa Franko, Colombia’s Leo in Bogota and Atelier Crenn — made the list of 50.

Here is the full list of the 50 best:

50. Schauenstein, Switzerland

49. Leo, Colombia

48. Ultraviolet, China

47. Benu, USA (San Francisco)

46. De Librije, Netherlands

45. Suhring, Thailand

44. The Test Kitchen, South Africa

43. Hof Van Cleve, Belgium

42. Belcanto, Portugal

41. The Chairman, Hong Kong

40. Tim Raue, Germany

39. A Casa do Porco, Brazil

38. Hisa Franko, Slovenia

37. Alinea, Chicago

36. Le Bernardin, USA (New York)

35. Atelier Crenn, USA (San Francisco)

34. Don Julio, Argentina

33. Lyle’s, United Kingdom

32. Nerua Guggenheim Bilbao, Spain

31. Le Calandre, Italy

30. Elkano, Spain

29. Piazza Duomo, Italy

28. Blue Hill at Stone Barns, USA (New York)

27. The Clove Club, United Kingdom

26. Borago, Chile

25. Pavillon Ledoyen, France

24. Quintonil, Mexico

23. Cosme, USA (New York)

22. Narisawa, Japan

21. Frantzen, Sweden

20. Tickets, Spain

19. Twins Garden, Russia

18. Odette, Singapore

17. Steirereck, Austria

16. Alain Ducasse au Plaza Athenee, France

15. Septime, France

14. Azurmendi, Spain

13. White Rabbit, Russia

12. Pujol, Mexico

13. Den, Japan

10. Maido, Peru

9. Disfrutar, Spain

8. L’Arpege, France

7. Mugaritz, San Sebastian

6. Central, Peru

5. Geranium, Denmark

4. Gaggan, Thailand

3. Asador Etxebarri, Spain

2. Noma, Denmark

1. Mirazur, France

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Cecilia Rodriguez

I’m a dual Colombian-Luxembourgish freelance journalist, inveterate traveler and writer based in the world’s only Grand Duchy.

Source: The World’s 50 Best Restaurants: French ‘Mirazur’ At The Top

Booze-infused pudding is the adult Jell-O shots we didn’t know we needed

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(MORE: This ice cream shop satisfies our inner child’s fantasy)

The inspiration for these creamy spoonfuls of gelatinous booze came from founder Kelli Lipson’s college love of classic Jell-O shots, she told “GMA.”

“I was in college and I used to make Jello shots, and everyone really loved them, so the idea kind of always stayed with me,” Lipson said.

Lipson said she combined her heart for Jello shots with her love of cooking to create her original line of booze-infused pudding and Jello recipes that are sure to be a hit at any adult party.

“I went to go work for Food Network star Sandra Lee and from there I kind of just built on the idea ad I wanted to create something that adults could really enjoy and that was a treat made for them,” she said.

(MORE: Boozy ice cream cocktails and sundaes that will up your dessert game all summer)

The best part is the flavors — from Spike Cake to Nutella Latte to Cranberry Cosmo — there’s definitely something for everyone. Each shot contains 5% alcohol.

They also come in specially packaged, ridiculously Instagrammable mini jars, which is why you may have seen them popping up on your feed.

“We’ve done a lot of collaborations with different influencers,” Lipson said.

 

Source: Booze-infused pudding is the adult Jell-O shots we didn’t know we needed

Thailand Supermarket Ditches Plastic Packaging For Banana Leaves

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Banana leaves used for packaging at a Thai supermarket

A Thailand supermarket came up with a genius way to reduce plastic packaging: wrap its produce in banana leaves instead.

The banana leaf packaging comes from the Rimping supermarket in Chiangmai, Thailand. A real estate company in Chiang Mai, Perfect Homes, posted photos of the banana leaf packaging to their Facebook page and it quickly gained widespread attention.

uncaptioned
Perfect Homes Chiangmai

Of the 9 billion tonnes of plastic ever produced, only 9% has been recycled. This, along with projections of rapidly increased plastic manufacturing, has led to global attention to single-use plastics.

The United Nations Environment Programme estimates that by 2050 there will be 12 billion tonnes of plastic in landfills, the environment, and oceans. Of this waste, cigarette butts, plastic drinking bottles, food wrappers, and plastic grocery bags are the biggest contributors.

Global plastic waste generation from 1950 to 2015.

Global plastic waste generation from 1950 to 2015.

United Nations Environment Programme

The use of banana leaves instead of plastic for packaging vegetables is a great way to reduce single-use plastic. While it looks like they use some plastic for adhering the label, this method significantly reduces the amount of plastic required. They are simply wrapped in a banana leaf and secured using a flexible piece of bamboo. Banana leaves are a great alternative to plastic as the leaf is large, thick and supple enough to be folded.

uncaptioned
Perfect Homes Chiangmai

One thing to consider is the relative cost of plastic versus banana leaves. In tropical locations, banana leaves are readily available locally and could be acquired for free depending on the quantity needed. In more temperate locations the use of banana leaves could be significantly more expensive than plastic. However, using local biodegradable products could be a good alternative in locations where bananas don’t grow.

The use of banana leaves to wrap food in has a long history. In some tropical regions of Mexico, tamales are wrapped in banana leaves. Hawaiians use banana leaves during pig roasts to protect the pig from the hot lava rocks. They are also used to wrap sticky rice in southeast Asia.

uncaptioned
Perfect Homes Chiangmai

Trevor Nace is a PhD geologist, founder of Science Trends, Forbes contributor, and explorer. Follow his journey @trevornace.

Trevor Nace

Contributor

I am a geologist passionate about sharing Earth’s intricacies with you. I received my PhD from Duke University where I studied the geology and climate of the Amazon. I a…

Source: Thailand Supermarket Ditches Plastic Packaging For Banana Leaves

Meals And Manicures: Inside A Billionaire’s Booming—And Unconventional—Restaurant Empire

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This past fall was pretty hectic for Zhang Yong. His popular restaurant company, Haidilao, was entering the public stock market, and he was also determined for the business to keep up its frenetic growth. A second Hong Kong location of Haidilao was debuting, and shortly after its doors swung open for the first time, Zhang dropped in for an inspection. As he walked through, servers and cooks rushed out to meet him, eager to greet Zhang da ge, or “big brother Zhang……..”

Source: Meals And Manicures: Inside A Billionaire’s Booming—And Unconventional—Restaurant Empire

Cannabis Companies Struggle To Become More Sustainable

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Despite the bad press millennials receive, as a cohort they have committed to sustainability. A full 70% of millennials will pay more for products made sustainably, while 83% consider a product’s environmental or social impact before making a purchase. They are bringing that sense of responsibility for maintaining a livable planet to the cannabis industry which is populated with young, progressive entrepreneurs. But while cannabis is a business based around agriculture, there aren’t clear rules for how to make it more sustainable…..

Source: Cannabis Companies Struggle To Become More Sustainable

The World’s Top 10 Beer Destinations for 2019 — VinePair

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Beer lovers with a penchant for travel already know about Belgium, both Portlands (Oregon and Maine), and Colorado. Many have Munich, and its famed Oktoberfest, on their bucket lists. But with 7,000 breweries and counting in the U.S., and more breweries in Europe and Asia increasingly inspired to supplement their own traditions with American craft…

via The World’s Top 10 Beer Destinations for 2019 — VinePair

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