Advertisements

In The Time Of Coronavirus, Daily Harvest Is Reinventing Mealtime For A Generation That Hates To Cook

The pandemic is causing people all over the world to look at their freezers with newfound appreciation. Government mandated coronavirus lockdowns have millions of households stocking up for extended home stays – and a large supply of non-perishable but nutritious food suddenly feels as essential as abundant heating oil in the dead of winter.

That rush to hoard has been a jolt for Rachel Drori’s Daily Harvest, a subscription-based healthy food startup which sells frozen smoothies and veggie bowls. When the crisis started in the U.S. three weeks ago, the 37-year-old CEO began doubling up on inventory and has since appealed to her network of 400 farming suppliers to keep produce flowing to Daily Harvest kitchens. Sure enough, as more and more states began mandating residents stay home to avoid spreading the virus, sales have surged.

Source: In The Time Of Coronavirus, Daily Harvest Is Reinventing Mealtime For A Generation That Hates To Cook

Please follow my instagram: http://instagram.com/arminhamidian67

Rachel Drori, Founder of Daily Harvest, talks to us about how she built a direct to consumer company on a mission to take care of food so that the food can take care of you! Check out how she is using technology to iterate on different tastes, nutrients based on input from the community! She is building a company to help nurture those of us always on the go.

Advertisements

Up Your Food Sustainability Smarts And Try These Tips To Fuel The Cause

Young Woman Harvesting Home Grown Lettuce

As we enter a new decade, many communities and consumers are rethinking the way we produce and use resources. We may see increasing focus on how factors like land degradation, overfishing and declining soil fertility are impacting the environment’s ability to meet our current needs. The United Nations reports that if the global population reaches 9.6 billion by 2050, we’ll require almost three planets’ worth of resources to live the way we do today.

No wonder the sustainability movement is building momentum. And as it does, education among consumers is crucial. What qualifies as sustainable food? What changes can we make as individuals to improve environmental stability and help protect our planet for generations to come?

The Three Pillars Of Environmental Sustainability

“Sustainable food is produced in a way that will allow you to keep producing it over time,” says Jaydee Hanson, policy director for the Center for Food Safety, a nonprofit organization dedicated to protecting human health and the environment. “That means it will not deplete the soil, pollute the air or destroy the waters around it.”

What exactly is the definition of sustainability? According to the advocacy group Sustain: The Alliance for Better Food and Farming, sustainable food typically describes food that is produced, processed, distributed and disposed of in ways that:

  • Contribute to the economy
  • Protect biodiversity of plants and animals
  • Ensure environmental health by maintaining healthy soil; managing water wisely; and minimizing air, water and climate pollution
  • Provide social benefits and educational opportunities
https://i2.wp.com/onlinemarketingscoops.com/wp-content/uploads/2020/02/big_banner0-58-0.gif?resize=707%2C295&ssl=1

Together, these environmental, economic and social pillars provide a robust foundation for producing and consuming food in eco-friendly ways that are safe for the land and its billions of inhabitants.

Why Should We Care?

As the UN describes it, the global impact of nonsustainable practices is alarming. Its website reports that less than 3% of the world’s water is drinkable; humans are polluting water in rivers and lakes faster than nature can purify; and the food sector accounts for about 30% of global energy consumption, and 22% of greenhouse gas emissions.

(Farming) Practice Makes Perfect

The good news is that sustainable farming practices can offset some of the damage being done to the planet. One example is crop rotation—or planting a variety of crops. According to Hanson, many “agricultural programs really encourage the growing of corn all the time, anywhere it can be grown.” That’s a mistake, he says, as crop rotation is critical to improving pest control, preventing the spread of disease and protecting soil fertility for future food production.

Another farm sustainability practice entails reducing or eliminating tillage. The Union of Concerned Scientists suggests that by reducing reliance on traditional plowing (tillage) techniques, which often lead to significant soil loss, and inserting seeds directly into the soil, farmers can minimize erosion and enhance soil fertility.

A growing body of research shows that animal welfare also plays a key role in more sustainable agricultural development. For example, many farmers are adopting innovative grazing management strategies, such as alternating periods of grazing, matching animal numbers to predicted forage supply and ensuring plant diversity, reports the Beef Cattle Research Council. These practices not only prevent overgrazing, but also ensure productive pastures and greater animal health and productivity.

You Have The Power To Make Change

Farmers aren’t the only ones responsible for supporting the sustainability movement. Those outside of the agriculture industry also have the power to embrace social responsibility and work toward creating a more sustainable future.

“One of the things people can do is support their local farmers market,” says Hanson. That’s getting easier to do. According to the Farmers Market Coalition, there are now more than 8,600 farmers markets—up from nearly 2,000 in 1994.

What food you buy is just as important as where you buy it—which means it’s time to support organic farming. Hanson recommends buying organic produce when possible. And when it comes to fish, consider opting out of farm-raised options: “If you have a choice between a farm salmon or a wild salmon, take the wild one. It costs more, but it’s worth it.” Other strategies include cutting back on processed foods and heavily packaged products.

And finally, buy only as much as you’ll consume. According to the UN, we produce 1.3 billion tons of food waste each year. However, by spreading awareness around environmental issues and educating consumers about food production, we can improve social responsibility and create an environmentally sustainable future.

Amway helps people live healthier, more confident lives through innovative nutrition, beauty, personal care and home products. Find ways Amway can help you live your best life at www.amway.com/en_US/amway-insider/amway-voice

Source: Amway BrandVoice: Up Your Food Sustainability Smarts And Try These Tips To Fuel The Cause

https://i0.wp.com/onlinemarketingscoops.com/wp-content/uploads/2020/02/1537697999b-5.jpg?resize=711%2C237&ssl=1

https://i0.wp.com/onlinemarketingscoops.com/wp-content/uploads/2020/02/mid_banner1.png?resize=740%2C284&ssl=1

https://i0.wp.com/onlinemarketingscoops.com/wp-content/uploads/2020/02/hero-banner1400x500-handbag2.png?resize=740%2C265&ssl=1

This Just Might Be The Best Pizza In The World

World Champion Pizza Maker Tony Gemignani with his Pizza Romana.

As former New Yorkers, my husband and I are very snobby about pizza.

So, although we hate to admit it, we may have found the best pizza in the world in … San Francisco?

The pies at Tony’s Pizza Napoletana, which just celebrated its 10th anniversary, are so good, they’re worth a trip from anywhere in the world. And you’d have to stay for a couple of days so you can really taste them all.

Owner Tony Gemignani has won many prestigious awards, including Best Pizza Margherita at the World Pizza Cup in Naples, Italy, and Best Pizza Romana at the World Championship of Pizza Makers in 2011. He was the first and only Triple Crown winner for baking at the International Pizza Championships in Leece, Italy, and was the first American and non-Neapolitan to win the coveted title of World Champion Pizza Maker at the World Pizza Cup in Naples in 2007. He was also a pioneer in bringing several different styles of pizzas and other Italian dishes to the Bay Area.

Since discovering Tony’s, my husband and I have come up with creative excuses for visiting San Francisco on a regular basis because we literally dream about his pizzas and can only go so long without one.

Today In: Lifestyle

Here’s what Gemignani himself had to say when I asked him about all things pizza. Warning: Do not continue reading if you’re hungry. 

How did you get started making pizza? 

I’ve been involved in the pizza industry since 1991. I started making pizza at my brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Eventually I began working with different independent pizza shops and later went to Italy and traveled a ton. After winning multiple world pizza competitions, I made my way back to the U.S. and started to learn regional styles (think New York, Chicago, St. Louis, New Haven, and more).

Leading with my mission statement, “Respect the Craft,” I’ve devoted myself to learning everything there is to know about pizza, and I’ve aimed to showcase my knowledge and passion with each person that comes in to experience our menu of thirteen regional styles of pizza. This craft has taken me on a great journey that I’m excited to continue.

Did you know right away you wanted pizza to become your life’s work? 

I always loved cooking. Even in high school I took Home Economics courses. Back then I didn’t think anything of it. Then, quickly after high school I started working at my brother’s pizzeria and fell in love with it right away.

I ended up getting my pizza certification in Italy and am an official U.S. Ambassador of Neapolitan Pizza by the city of Naples – a prestigious title only given to three people in the entire world. I am also the first Master Instructor in the United States from the Scuola Italiana Pizzaioli and am the proprietor of the International School of Pizza where I certify chefs from around the world—all through Tony’s Pizza Napoletana.

I’ve had the pleasure of teaching so many great pizza makers, who have gone on to open up their own great pizzerias and make incredible pie. In a sense, they carry on the work for me and it’s a very special process to be a part of.

What is about pizza that makes it so beloved to people?  

Growing up, pizza is every kid’s favorite food. It’s communal, fun, and easy—you can make it your own, whether that’s creating something simple or complex. You can make round, square, thick, or thin.

I think that sense of nostalgia stays with you as you become an adult. Pizza brings people back to when life was a bit simpler. And let’s face it, pizza is delicious no matter how old you are.  

One of the things that makes your restaurant so unique is the variety of ovens. Can you give readers a quick education, please?

Our menu offers a wide variety of Italian and American pizza styles, all cooked in one of seven different ovens. We have the true Neopolitan pizza made in a burning wood up to 900 degrees, to a blistering 1000 degree coal oven, along with an assortment of gas and electric ovens, each perfectly suited to the particular style of pizza cooked in it.   

What are the most popular pizzas at Tony’s? 

That’s a tough question. We have multiple award-winning pies on the menu, including our popular Margherita Napoletana (we only make 73 of them each day), Pizza Porto, Cal Italia, La Regina, Burratina di Margherita, and New Yorker which is coal-fired in our 1000 degree oven.

Which pie is your personal favorite?  

That’s like asking a father who his favorite son is. You know I have one, but I’ll never admit it. And, honestly, I love everything. That’s why I like to explore so many different styles of pizza.

Let’s talk about some other dishes like those incredible squash blossoms. How did you come up with those?

Being in California, we are very lucky to have access to some of the best seasonal produce. The California-style pizzas on our menu are a nod to these seasonal ingredients, and we have fun getting creative with surprising pairings. Last year, we launched the squash blossom & burrata pie inspired by the spring season featuring ricotta stuffed squash blossoms, burrata, prosciutto di parma, crushed red pepper, mozzarella, and shaved parmigiano reggiano.

Other than pizza, what are some of the restaurant’s most popular dishes? 

We make our own pasta and case sausages in-house, and offer a wide selection of pastas, antipasti, salads, and desserts. A few stand out crowd-favorites are the Coccoli (delicious rounds of sea-salted fried dough that can be filled with your favorite ingredients), Meatballs Gigante, Peroni Battered Fried Artichokes, and Housemade Bucatini Pasta.  

We should mention your wine awards, as well. What are they and what do they mean to you?

We recently received Wine Spectator’s Award of Excellence for the 5th year in a row, which is such an honor. Wine Director Jules Gregg ensures that our wine list is as thoughtful and expansive as our food menu. We offer 65 different varietals and 185 wines, highlighting intentional selections from Italy and California.

Mixologist Elmer Mejicanos also provides a full bar program featuring hand-crafted artisan cocktails and an extensive tequila and beer collection.  

Tell us about the process of coming up with recipes. How do you experiment?

To make the perfect pizza, it’s all about the ingredients. I start with flour as the foundation; it’s  the heart and soul of pizza. Balance is important, but it’s really about your dough, sauce, and cheese. I always want to make sure that my dough balances with the other pizza flavors, while taking you through a journey with each bite.  

Describe those award-winning pizzas so we can drool a little.  

·     One of our most popular pies is the Margherita Napoletana (we only make 73 per day), a World Pizza Cup winner in Naples, Italy. It features dough finished by hand using Caputo Blue flour then proofed in Napolitana wood boxes, San Marzano tomatoes, D.O.P., sea salt, mozzarella for di latte, fresh basil and extra virgin olive oil.

·     Pizza Porto, my most recent award-winning pie, won the 2018 All-Stars Pizza Championship in Porto, Portugal. It features Portuguese chorizo, nduja, micro greens, mozzarella, top Sao Jorge cheese, port reduction, crema di port, and smoked sea salt.

·     Cal Italia, a gold medal winner of Food Network’s Pizza Champions Challenge, features asiago, mozzarella, Italian gorgonzola, Croatian sweet fig preserves, prosciutto di parma, parmigiano, balsamic reduction, and no sauce.

·     La Regina, a gold cup winner at the International Pizza Championships Parma, Italy, features soppressata picante, prosciutto di parma, mozzarella, parmigiano, provolone, and arugula.

·     Burratina di Margherita, a gold cup winner at the International Pizza Championships Lecce, Italy, features burrata, cherry tomatoes tossed with fresh basil, extra virgin olive oil, and balsamic reduction.

·     New Yorker, a gold medal winner Las Vegas, features mozzarella, hand crushed tomato sauce, natural casing pepperoni, sliced Italian fennel sausage, calabrese sausage, ricotta, chopped garlic, and oregano.  

How does it feel to have your pizzas named best in the world? How do you top that?! 

It is truly an honor and a blessing. It’s also a bit surreal—especially to have won internationally. It’s one of the best feelings ever, but I’m always trying to make it better. After I win a championship, I look at that pizza and think to myself—how can I make it better?  

What’s next for you?  

I hope pizza lovers will come visit us at our Bay Area and Las Vegas locations in exciting new venues. We also have Tony’s locations in San Francisco’s Levi’s Stadium and Tony G’s within the new Chase Center, and there are more to come soon.  

Do you ever get sick of pizza?

Never.

Follow me on Twitter or LinkedIn. Check out my website.

I believe the world would be a better place if we all traveled more, and I write about everything from luxury spas, cruises and hotels to quirky museums and street food in order to encourage people to get out and explore. When I’m not traveling around the globe—and even when I am— I blog at Midlife at the Oasis, my award-winning website. Over the past 20 years, I’ve written for dozens of magazines and was a Contributing Writer to Entertainment Weekly for more than a decade. In 2010, I was one of the Ultimate Viewers selected by Oprah Winfrey to accompany her to Australia. Since then, I’ve won three BlogHer Voices of the Year awards and become a Travel Expert at USA Today 10Best and a regular contributor to AAA Midwest Traveler and Southern Traveler. I’m a member of Society of American Travel Writers and North American Travel Journalists Association. Join me on my journeys on Instagram and Twitter @loisaltermark.

Source: This Just Might Be The Best Pizza In The World

Image result for pizza makers GIF advertisements

Commercial Grade Pizza Prep Table by Vortex Refrigeration | 3 Door Refrigeration | 26 Cu. Ft. | Includes Polyurethane Cutting Board | 93″W x 33″D x 42″H

Hard Boiled Eggs: What May Be Behind This Deadly Listeria Outbreak

This is totally not eggs-ellent. The Centers for Disease Control and Prevention (CDC) has announced yet another Listeria monocytogenes outbreak. This time the culprit seems to be, egg roll please: hard boiled eggs.

Yes, the CDC may have finally cracked the case on why seven people in five states have gotten sick with Listeria from April 10, 2017, to November 12, 2019. It can be hard to figure out the source of a Listeria infection, since symptoms of Listerosis can take a while to appear. Typically, symptoms appear one to four weeks after the consumption of the bacteria but can take up to 70 days to manifest.

For this outbreak, public health officials had detailed info on five of the cases. Of these, nearly all, with only one eggs-eption, had reported eating egg-containing products. Three had consumed hard-boiled eggs in salads. The common source seemed to boil down to bulk, fresh hard-boiled eggs produced by Almark Foods of Gainesville, Georgia. Although there currently isn’t a recall of such products , you may want to be eggs-tra careful about eating hard-boiled eggs, especially if you are at higher risk for Listeria badness.

Those at higher risk for Listeria infections include those 65 years and older, pregnant women and newborns, and anyone with a weaker immune system. If you fall into one of these categories, you are are probably all right if you are doing the boiling and hardening of the eggs yourself. However, any eggs that are already hard-boiled may not be all right, especially if they are from Almark. If you find out a hard-boiled egg is from Almark, put the egg down, step away from the table, and make sure that everything that touched the egg is cleaned and disinfected thoroughly.

As I have described before for Forbes, a Listeria infection may just give you a bout of flu-like symptoms. However, the greater concern is if the bacteria gets into your bloodstream or central nervous system. That’s when a Listeria infection can become deadly. This outbreak has already led to four people being hospitalized and one dying. Listeria can also cause many problems for pregnant women such as miscarriages and premature births and their newborns.

So, count these hard boiled eggs as yet another food product in the yolk of Listeria. Already this year, I have reported on Listeria contaminating deli meats and cheeses, happiness (otherwise known as avocados), sandwiches, salads, and wraps, sausage, oh Mann vegetables, and more happiness (otherwise known as sushi). What’s the eggs-planation for so many outbreaks? Have food safety regulations and monitoring been relaxed to the point that such contamination is becoming more common? It seems that this situation needs to be more closely eggs-amined.

Follow me on Twitter or LinkedIn. Check out my website.

I am a writer, journalist, professor, systems modeler, computational and digital health expert, avocado-eater, and entrepreneur, not always in that order. Currently, I am a Professor of Health Policy and Management at the City University of New York (CUNY), Executive Director of PHICOR (@PHICORteam), Associate Professor at the Johns Hopkins Carey Business School, and founder and CEO of Symsilico. My previous positions include serving as Executive Director of the Global Obesity Prevention Center (GOPC) at Johns Hopkins University, Associate Professor of International Health at the Johns Hopkins Bloomberg School of Public Health, Associate Professor of Medicine and Biomedical Informatics at the University of Pittsburgh, and Senior Manager at Quintiles Transnational, working in biotechnology equity research at Montgomery Securities, and co-founding a biotechnology/bioinformatics company. My work involves developing computational approaches, models, and tools to help health and healthcare decision makers in all continents (except for Antarctica) and has been supported by a wide variety of sponsors such as the Bill and Melinda Gates Foundation, the NIH, AHRQ, CDC, UNICEF, USAID and the Global Fund. I have authored over 200 scientific publications and three books. Follow me on Twitter (@bruce_y_lee) but don’t ask me if I know martial arts.

Source: Hard Boiled Eggs: What May Be Behind This Deadly Listeria Outbreak

363K subscribers
Public health officials are encouraging consumers to take steps to reduce their risk of listeria infection after recent outbreaks of the foodborne illness. “Listeria is a type of bacteria that can be found in food products, and can cause quite serious foodborne illness in certain populations,” says Dr. Nipunie Rajapakse, a Mayo Clinic infectious diseases specialist. “We worry about it especially in pregnant women and their newborns, and people who have weakened immune systems, and in the elderly.” She says the most common foods that listeria infection is associated with are usually deli meats, hot dogs, and products that are refrigerated for a prolonged period of time. “Listeria is one of the few bacteria that likes to divide at low temperatures. That’s why we see this being a problem in foods that are refrigerated, and in foods that usually don’t transmit too many infections.” More health and medical news on the Mayo Clinic News Network http://newsnetwork.mayoclinic.org/

Tradition And Innovation Are On The Menus of San José, Costa Rica

The gastronomy of Costa Rica does not differ radically from other countries’ in Central America, with rice, beans, corn, pork and seafood always playing major parts. But the internationalism of its capital, San José, means you’ll find both typical and refined versions of favorite dishes, along with upscale restaurantes and places committed to the most ancient culinary traditions of the indigenous people, whose numbers continue to dwindle. Here is a range of places I ate at with pleasure on a recent trip. (And if you’re dying for Chinese food, there’s a four-block Chinatown in the city.)

MERCADO CENTRAL

Between Calle 8 y Avenida 1 Entrada Noroeste

Today In: Lifestyle

The best way to get a crash course in Costa Rican food culture is to visit the vast Central Market, where you’ll find every kind of fruit, vegetable, seafood, meat and condiment for very little money. There are tiny stalls where women are making fresh tortillas, but the principal eateries —called sodas, dating back to when soda was the principal item sold—are just inside the entrance where scores of people jockey for a table, ordering their favorite dishes and watching the cooks do their magic from compact kitchens.  The menus at these sodas are all pretty much the same and very traditional. At Soda Cristal I stuffed myself at lunch with a rich soup of mixed meats and vegetables with a huge platter of rice; tender boiled chicken with French fries; and lengua (tongue) tortillas. I then walked over to the bustling La Sorbetera de Lolo Mora, the city’s oldest ice cream shop (1901), for some wonderful vanilla-cinnamon ice cream—the only flavor they sell.

 

A meal will cost about $10-$15, plus drinks.

only flavor they sell.

 

LA POSADA DE LA BRUJAS

400 Este de la Municipal de Escazu

2228-1645

This open air “place of the witch” is packed every day of the year, largely with locals who might happily wait an hour outside, sipping Pilsen beer and getting hungrier by the minute. The night I ate there a table of 20 Chinese tourists were trying to make sense of a menu in Spanish with 79 small bites and soups and 29 main courses.  My local friend ordered patacones (fried green plantains) stuffed with black beans, shredded beef, cheese and mayo (Costa Ricans use a lot of mayo); a platter of huge barbecued ribs with cassava; very tender oxtail with tomato sauce; and a delicious tripe soup.  Nobody rushes you, but tables turn fast.

A meal will costs about $20-$25, plus drinks.

SIKWA

Avenida 1 Calle 33, 100 Norte del Antiguo Bagelmens

506-8499-0585

 

Located in the East Side’s Barrio Escalante, one of the city’s nightlife neighborhoods with bocastapas bars and restaurantes on every corner, Sikwa would be unique anywhere in Central America for its fervid commitment by owners Diego Hernandez and Pablo Bonilla to serve the food of the indigenous people of Costa Roca (the menu changes every three months), based on the sacred traditions of four strains of corn. It is a small, rustic place with a counter up front, wooden tables and a brighter room to the rear.

 

My meal was truly like an expedition through an ancient food culture, beginning with an infusion of orange, lemon, wild cinnamon and guava intended to “balance mind, body and spirit.” Then came a wide swathe of fascinating dishes: a chica infusion of corn, ginger and sugar cane fermented for three days; a corn husk with garlic, cilantro and cheese;  a posole with smoked pork, radish and tomato sauce (I noted that hogs were brought by the Spanish to the Americas); sweet corn tamale with pork and onions in vinegar, and an ice cream of smoked plantain with cacao truffles.

Sikwa deserves the attention it has received from the media and is a terrific way to get a sense of the very old done in a very novel way.

A big meal will cost about $15-$29.

 

TONY’S HOUSE 

Calle 4 y Avenida 2

Ciudad Colon, Costa Rica

506 8836 7074

I can’t imagine there are many places like Tony’s House in San José. The Tony in question is Antonio Aguillar Solis, who, along with his sister Melissa, operates this tiny eatery in the backyard of their house, where Tony also fashions extraordinary folk mannequins for parades and social events.

 

The Solises are very sweet hosts, and Melissa makes everything from scratch right in front of you, measuring the ingredients by experienced eye, building textures and flavors and serving them straight from the stove. There was a picadillo of beef broth to which she added bananas, then onions, cilantro and bell peppers, and annatto paste. Then she cooked a perfect omelet using eggs from their own hens, with cilantro and onions, together with steaming rice and beans, homemade tortillas with queso blanco and a rich sour cream-like mayonnaise.  Tony’s is BYOB, but they offer a delicious sour guava drink that goes perfectly with this food.

You may telephone at the number above, or better, have hotel concierge arrange a reservation, for two to 20 people.

A meal will cost about $20.

RESTAURANTE GRANO DE ORO

Calle 30 Avenid

855-875-49030

Though 33 years old, a re-opening in 2013 of the Hotel Grano de Oro has made it one of the top places to stay in San José, very contemporary in its amenities but also with public and private rooms—some very grand indeed; mine had a little patio—done with a carefully refined traditional look. The pretty, leafy outdoor patio, where guests have breakfast under umbrellas, is as peaceful an oasis as any in this fast-paced city. The handsome, hacienda-like restaurante that surrounds the patio is elegantly set with white tablecloths, signature china and soft lighting, and the menu incorporates Costa Rican dishes with modern culinary techniques and presentations. The international wine list is the most extensive in the city.

 

We began with the house cocktail, a tico sour of white rum and lime, and a first course of sweet palm fruit soup ($6.50) and an extensive plate of housemade  charcuterie with rabbit rillettes, sausages, head cheese and smoked ham ($15.50). There are four pasta dishes, including delicious tender ravioli filled with mozzarella and ricotta, accompanied by ratatouille and verdant herb oil ($13). Costa Rican roasted pork tenderloin ($18.25) came with a yucca croquette, mango chutney and a sweet-sour tamarind sauce. Sample an array of seafood on a plate that includes sautéed sea bass, jumbo prawn, wilted spinach and an aromatic cardomon essence ($22).  Desserts include a luscious signature pie of coffee cream and chocolate cookie crust ($6.69).

By the way, a portion of the restaurant’s profits goes to support Casa Luz, a home for poor or abused adolescent women and their children.

 

SILVESTRE

Ave. 11 Calle 3A – 955

506 2221 2465

 

Sylvestre, now two years old, purports to serve “cocina sotarecense contemporane,” and in its artful look and use of global ingredients along with traditional spices delivers on that idea, based on Chef Fernandez Benedetto’s experience cooking in Dubai, Australia and Spain.

Downstairs is a cantina that plays movies against the wall; upstairs is a lovely, formal room with red brocade wallpaper, and a more casual one with some folkloric furniture and low lighting.

To get a good sense of Benedetto’s range, go with the  ambitious tasting menus (three courses $36, six courses $50), available with individual wine pairings (though the pours are stingy). I began with an amuse of pejibaye palm chips with mayonnaise, then two starters: an empanada of goat’s cheese and spinach with an egg yolk relish, daikon, grilled asparagus and watercress salad; and house-smoked bacon with noodles. The fish course was a fillet of snook baked in hoja santo leaves, with a hearts of palm puree, roasted green peppers, mussel blanquettes and cassava crisp. The meat course was a fine, slow-roasted shoulder of lamb scented with fennel and served with a mint salad, new potatoes and light mustard sauce.

For dessert there was a superb osa tart made from “primitivo” chocolate beans from Talamanca, guava, caramelized corn and cashew nut butter.  With this I thought the only thing to do was  a 25-year-old Costa Rican Centenario rum.

Check out my website.

John Mariani is an author and journalist of 40 years standing, and an author of 15 books. He has been called by the Philadelphia Inquirer, “the most influential food-wine critic in the popular press” and is a three-time nominee for the James Beard Journalism Award. For 35 years he was Esquire Magazine’s food & travel correspondent and wine columnist for Bloomberg News for ten. His Encyclopedia of American Food & Drink was hailed as the “American Larousse Gastronomique” His next book, “America Eats Out” won the International Association of Cooking Professionals Award for Best Food Reference Book. His “How Italian Food Conquered the World” won the Gourmand World Cookbooks Award for the USA 2011, and the Italian Cuisine Worldwide Award 2012. He co-authored “Menu Design in America: 1850-1985” and wrote the food sections for the Encyclopedia of New York City. In 1994 the City of New Orleans conferred on him the title of Honorary Citizen and in 2003 he was given the Philadelphia Toque Award “for exceptional achievements in culinary writing and accomplishments.”

Source: Tradition And Innovation Are On The Menus of San José, Costa Rica

1.34M subscribers
A variety of street food dishes on friendly Central Street Food Market in San José in Costa Rica. Seafood, cheese tortillas, Gallo Pinto, Ceviche, fruit shakes – you name it.

A Lot of Companies Want to Save the World. Impossible Foods Just Might Do It with Its Plant-Based Meats

On January 7, 2019, at the Consumer Electronics Show in Las Vegas, Impossible Foods announced its masterpiece: Impossible Burger 2.0, a soy-based protein batter that, when clumped into a patty and thrown onto a griddle, sears and sizzles like a real cow burger. To showcase the edible tech–the first ever presented at the gadget expo–the team had booked the patio and bar of the Border Grill in the Mandalay Bay hotel and prepared Impossible sliders, tacos, empanadas, and even steak tartare. To explain the underlying science and the environmental benefits and the culinary possibilities, they rounded up a panel featuring the restaurant’s chef, Mary Sue Milliken, Impossible’s chief scientist, David Lipman, and the company’s founder and chief executive, Patrick O. Brown.

“The Impossible Burger 2.0 is demonstrably better in flavor, in texture, in juiciness” than the 1.0, Brown told the throng of 350 as more folks pushed their way inside. “And unlike the cow, we are going to be getting better every single day from now until forever.” As he spoke, he looked a little nervous. He swayed in his seat; some in the crowd noticed that he’d absentmindedly left his iPhone’s flashlight on–it was glowing as he fidgeted with it. “We’re not just a technology company,” he said. “We are, right now, the most important technology company on earth.”

Brown, like the cattle he competes so hard against, is generally happiest back home among his herd (other research scientists). But no matter where he roams, the lanky 65-year-old dresses like a tech bro put out to pasture: faded hoodie, scuffed Adidas, dreamy gaze. Just don’t mistake his calm affect and soft monotone for bovine docility.

Halfway through the press conference, a reporter raised her hand and inquired about the burger’s safety. Wasn’t Impossible meat’s key ingredient, heme, made using genetically modified ingredients? Brown’s eyes went hard. He then treated her to a three-minute lecture on heme’s origin and biology. “The fact that heme is produced by genetic engineering is a complete non-issue from a consumer safety standpoint,” he said, sharpening his voice, word by word. “It’s a way safer way to produce it than isolating it from soybean roots, and a vastly safer way to produce it than covering the entire frigging planet with cows, which is the way we’re doing it now.”

Rachel Konrad, Impossible’s chief communication officer, brought her thumb and index finger to her forehead and stared down at the floor. To Brown, you see, Impossible Burger 2.0 is not simply a tasty, albeit processed, veggie option. Impossible meat is humanity’s best chance to save the earth. Forgive him if he gets a little wiggy about it.

Every December, Inc. recognizes a startup that, in the past year, has done more than succeed in the marketplace, but, in some way, has changed the world, shifting how we think or how we live our lives. Impossible Foods has given a radical twist to what used to be a straightforward question: What’s beef?

Well, beef is food, and an ever more popular one–the fatty protein generated a record $310 billion in global sales last year. But beef is also an environmental catastrophe. And the reason beef is so destructive is simple: It comes from cows. Cattle collectively occupy 27 percent of U.S. land, devastating biodiversity. Every year, a typical American cow eats five tons of feed, consumes 3,000 gallons of water, and subsequently belches and farts the equivalent of 15 kilograms of greenhouse gases for every 100 grams of protein it provides, making cattle one of the planet’s biggest contributors to climate change.

But what if juicy, delicious beef didn’t come from cows?

In 2009, Brown, an accomplished biochemist and pediatrician, took a sabbatical from Stanford University and decided to make a head-on charge at animal agriculture. He’d grappled with mind-bendingly ambitious projects before. In the 1980s, he helped map the human genome as a postdoctoral student in the lab of Nobel Prize winners J. Michael Bishop and Harold Varmus; in the 1990s, Brown invented the DNA microarray, also known as a biochip, which scientists still use to study gene expression, earning him membership in the National Academy of Sciences. But get the world to give up cows? Nothing came close.

Impossible Foods CEO Pat Brown has made plant-based meat the most important oxymoron in the food business. Kelsey McClellan

Ten years and hundreds of millions of dollars in venture funding later, Brown and his team brought forth Impossible Burger 2.0, a veggie burger that tastes so uncannily like cow that a lot of people–vegetarians, carnivores, gourmands, fast-food executives–can’t believe their taste buds. Until very recently, the product would have sounded like an oxymoron: plant-based meat. Yet, in 2019, Burger King added the Impossible Whopper to its menu throughout the U.S., and José Cil, CEO of parent company Restaurant Brands International, credited the sandwich with a chainwide boost in foot traffic as the company posted its best same-store revenue growth in four years.

Practically every fast-food chain in America is now testing Impossible Burger or one of its competitors. There are Impossible sliders at White Castle and Impossible fajita burritos at Qdoba, not to mention patties made by Beyond Meat–Impossible’s more widely distributed, if not as meaty-tasting, competitor–at Carl’s Jr., McDonald’s, and Dunkin’. Food industry giants have raced to bring out their own beef substitutes, too.

Much like Tesla’s Model S electric car, the Impossible Burger is a fancy and costly invention, concocted by an outsider genius, that has proved that consumers will make an environmentally friendly choice if you give them an attractive product. In the process, it has done something even more remarkable: It made veggie burgers sexy. Its name is now synonymous with plant-based meat; people call almost everything an Impossible Burger whether it’s produced by Impossible or somebody else, making Impossible the faux-meat company to watch. And, unlike Beyond Meat, Impossible remains resolutely a privately held company.

Also like Tesla, Impossible Foods is unprofitable– despite revenue expected to surpass $90 million in 2019–and its future is uncertain. The success of its product has threatened to overwhelm the company, with staffers fighting, sometimes heroically, to meet demand and managers adjusting standard business processes on the fly. More than anything, Impossible Foods provides a lesson in the craziness that can ensue if what you do becomes a really big deal.

On a clear, crisp morning in late September, Brown parked his Chevy Bolt in the lot of Impossible Foods headquarters in Redwood City, California, and trotted into a conference room, a mug of coffee and a vegan chocolate chip cookie in his hand. He’s been a vegetarian since the 1970s, and cut dairy from his diet 20 years ago. The past week had been a whirlwind: Impossible Foods had introduced 12-ounce packs of Impossible beef in three supermarket chains, its first foray into the grocery business, and he’d traveled to Los Angeles and New York City for launch events.

Shortly after noon, he joined the weekly marketing department meeting. Thirty or so employees poked at salads in compostable bowls. (Impossible Foods provides a buffet of raw veggies, fruit, and other snacks in the break room every day, but not Impossible meat, which is still too costly and in demand to give away.) Joe Lam, a director of consumer insights, went over the first few days of grocery sales, highlighting the promising results–that weekend, the company had outsold ground beef by a considerable amount at Gelson’s, a chain in L.A.–and glossing over others–at Wegmans, Impossible had the No. 1 unit sales in “meatless proteins,” but he didn’t say much more.

Impossible Foods’ researchers had zero qualms about employing cutting-edge science that farmers’ market types find freaky.

Brown peppered the team with questions about the data. “But does it come at the expense of ground beef?” he asked about the Gelson’s results. “Were ground beef sales up, down, or steady? What else happened? Did they run out of hamburger buns?”

Since founding the company, Brown’s natural tendency has been to run it like a science lab–just like the ones he had at Stanford and the Howard Hughes Medical Institute in Chevy Chase, Maryland. Born in the D.C. suburbs, Brown saw a lot of the world as a child–his father was in the CIA–and then settled in at the University of Chicago, where he majored in chemistry and later earned an MD and a PhD in biochemistry. He had his first brush with the business world only in 2010, as co-founder of Kite Hill, which sought to make plant-based dairy products and quickly commercialized yogurt, cream cheese, and ricotta.

At Impossible, he and his R&D staff began their study of beef development at the molecular level, mapping the 4,000 proteins, fats, and other biological compounds that add up to a cow. Next, they put together a catalog of all commercially available plant-based ingredients, such as protein isolates from soy, peas, hemp, and potatoes. From there, Brown’s group created their simulacrum, matching plant compounds to the bovine ones, testing their concoctions for flavor, smell, and texture–occasionally by nibbling on them, but usually via sophisticated gear that could gnash meat samples and spit out chewiness data in charts.

Impossible’s competitors approached the problem differently. More than 30 companies were attempting (fairly unsuccessfully) to grow actual animal protein in petri dishes, while startups like Beyond Meat were formulating plant-based patties from all-natural and gluten-free ingredients. Only Impossible Foods researchers sought to reverse-engineer beef from plants–and had zero qualms about employing cutting-edge science in the name of beefiness, including methods that some farmers’ market types find freaky.

This is how, using genetic engineering techniques, they got yeast to bleed mass quantities of soy leghemoglobin, which is typically found in soybean roots but is chemically similar to the myoglobin found in our own mammalian veins. Both contain heme–and heme is what makes Impossible possible. It looks like blood and tastes like blood, and when you add it to textured soy protein and a few other ingredients, it makes an extremely convincing burger.

Brown’s development process was painstaking and expensive. Impossible raised more money each year than the year before–$3 million in 2011, $6.2 million in 2012, $27 million in 2013, $40 million in 2014, $108 million in 2015–and poured it almost entirely into R&D. “The staff was 95 percent scientists” as late as the fall of 2015, says Dana Worth, a graduate of Stanford’s business school who joined Impossible that year, when it started hiring actual business people.

Scientists at Impossible Foods, many of them former biochemistry colleagues of CEO Pat Brown’s, worked for five years on their plant-based beef recipe before the company sold a single burger. Here, in the test kitchen at headquarters in Redwood City, California, Impossible Foods is developing everything from breakfast sausage to fried chicken to steak. Much of the hundreds of millions of dollars raised by the company–which includes $300 million in 2019–has gone toward R&D.Kelsey McClellan

As Brown went about adding a company to his science lab, he approached entrepreneurship as he had beef–as though he were building the business from first principles. Some early decisions left the MBAs scratching their heads. Brown banned Gantt charts, the step-by-step product-management tool taught in business school, because they failed to account for the unpredictability of new projects. On the day I visited him, he launched into a lengthy complaint about using spreadsheets in Excel for sales modeling.

“Excel is–and no offense to Bill Gates, who is one of our investors, and a good guy–a shitty tool for modeling. OK?” said Brown, swiveling his chair over to the dry-erase board, marker in hand. He then excitedly began sketching out a Monte Carlo simulation, which can generate thousands of possible outcomes–a method he prefers.

Yet Impossible has struggled with issues that other companies handle matter-of-factly. When I asked Worth, who is now head of U.S. food service sales, and CFO David Lee about how budgeting worked there, they looked at each other and laughed. “We’re figuring that out,” said Lee, who tries to synthesize Brown’s many-world analytical approach with investors’ more conventional expectations.

Nor has Impossible’s publicity always been glowing. On September 5, 2018, a bar fight broke out at a company party when a man tried to stop a male Impossible employee from harassing one of their female co-workers, according to a legal complaint. “What you read in the newspaper is not necessarily an accurate representation of what happened” is all that Brown will say about it. “By and large, I don’t think our employees are any worse behaved” than his researchers at Stanford were.

The Impossible Burger 2.0 launch in early 2019 quickly showed what happens when a company isn’t ready for its wildest dreams to come true. Impossible’s existing distributors, which already sold Impossible beef to some 5,000 restaurants, vastly increased their orders–by mid-summer, Impossible meat would be on the menu at another 5,000 locations.

Yet, as demand swelled, the sole manufacturing facility still operated just one assembly line with staff sufficient for only a single eight-hour shift. Inventory ranging from vital ingredients like heme to basic supplies like liquid nitrogen, which helps keep the assembly lines cold, quickly dwindled. The company had achieved Brown’s first great ambition: It created a plant-based protein, and it was a hit. Only now, the company was speeding toward crisis.

Impossible Foods’ investors, who have owned a controlling stake in the company since the early funding rounds, say they knew about the company’s vulnerabilities from the outset but decided the risk was worth it. “There was no due diligence, no spreadsheets, no rates of return calculation,” says Vinod Khosla, founder of Khosla Ventures. But, he felt, the issue of animal agriculture “is too large and too important not to address, and this is a world-class guy to address it.” For his part, Brown concedes he’s no moneyman. “My wife manages our family finances,” he says. “I find the whole area just so tedious.”

The company would have to play catchup. Impossible’s board had finally joined the search for an operations-focused president to assist Brown in September 2018, eventually wooing Dennis Woodside, a veteran Google executive and Ironman triathlete who had most recently been chief operating officer at Dropbox. But by the time Woodside was ready to begin, it was mid-March, and he was blindsided by what he found.

“When I started having conversations about the role, everybody said it was initially going to be largely about sales,” he says now. “Then, two weeks in, Pat said, ‘You’ve got to go up to Oakland. You’ve got to figure out how to scale supply.’ “Frustrated employees, writing reviews on Glassdoor that month, described a company with its wheels coming off. “The organization is eating itself alive. The arrogance is overwhelming,” wrote one. “It’s a great mission with some of the worst management in the bay area,” wrote another. “The CEO has good intentions (and is a true scientific genius), but is a terrible business leader,” posted still another.

Brown believes that staffers were feeling more stressed than they needed to be, and were doing a good job. “It’s not really in my phenotype to freak out or assign blame,” he says. “People were kind of demoralized because they felt like, oh, we fucked up. But, frankly, I never felt that way. I felt like the problem was we had planned naively, and we could learn from it.”

His takeaway was that the supply crunch arose not from mismanagement but from a misunderstanding of “the kinetics of the food sales process,” as he puts it, notably the delays as orders filter up from restaurants and distributors stock the products. That lag disguised demand at the end of 2018, so the company failed to ramp up production quickly enough. “It wasn’t so much that our sales fell below projections,” Brown says, “but that they were a couple of months behind.” Welcome to Restaurant Biz 101.

“It’s not really in my phenotype to freak out or assign blame. I felt the problem was we planned naively, and we could learn from it.”

Regardless of what the data said, the company now had to scramble. Starting in April, it shifted salespeople from prospecting for business to addressing concerns of existing customers. It then hurried to make a deal with OSI, a Chicago-based food processor that makes beef patties and the like for McDonald’s and other chains, to duplicate the output of Impossible’s Oakland plant.

Meanwhile, the good news kept getting worse. That very month, overjoyed Burger King executives flew to Impossible’s headquarters to tell them that their small test of an Impossible Whopper at 59 of their locations in St. Louis had been a roaring success. They wanted to roll the product out to all 7,200 U.S. Burger Kings as soon as possible.

On April 22, Brown sent a companywide email, explaining that surging demand, along with the new Burger King rollout, was putting the company in existential peril: “We will need to increase production at least sixfold over the next several months and 10-fold by the end of 2020. (Yes, you read that correctly),” he wrote. He asked for volunteers to come to Oakland to staff a second assembly line.

The work would be hard, he added, “but an epic opportunity for heroism, with huge stakes.” Forty employees (who got overtime pay) headed up to the refrigerated facility. There, a motley crew of scientists, salespeople, and IT staff took turns working 12-hour shifts, stacking patties and operating machinery. Person by person, the R&D lab was transformed into a manufacturer.

In 2019, Impossible beef popped up everywhere from steakhouses like Le Marais in Manhattan, where an Impossible burger with Sriracha mayo and a side of fries sells for $21, to fast-food joints like White Castle, which sells an Impossible slider with a slice of smoked cheddar for $1.99. “It works well in any place you’d use ground beef. You can crumble it, fry it, form it into patties,” says J. Kenji López-Alt, who sells an Impossible meatball sub at his restaurant, Wursthall, in San Mateo, California.
After rolling out the Impossible Whopper ($5.59) nationwide, Burger King saw its highest same-store sales growth in four years. Also pictured: an Impossible banh mi sandwich at Peaches in Brooklyn ($15) and an Applebee’s Handcrafted Impossible Burger ($20.99) at its Times Square location in New York City.Cole Wilson

Unified by the stress and the cold, the staff put together a plan they called Back to Redwood City, with the aim of getting scientists home to R&D. By August, the partnership with OSI was up and running, just in time to supply all of those Burger King outlets for the fastest launch in the chain’s history.

On a recent morning at Impossible’s Oakland plant, production was brisk. In a specially sanitized fabrication area, staff in full bodysuits operated huge paddle mixers as dry ice vapor wafted through the air and five-pound bricks of bright pink Impossible beef ­chunked along a frozen conveyor belt toward the packaging station. Still, Oakland employees appeared to be under enormous pressure.

Earlier that morning, I’d watched a distraught quality assurance technician rush up to the plant manager and ask if production staff could be tasked to help her meet an urgent sampling deadline. “I’m going to cry,” she said, fighting back tears and rushing off before getting an answer.

But Impossible is making progress in smoothing out processes. At the Oakland facility, the company added a noon standup meeting to check production against targets, and implemented a scheduling system for the trucks that deliver the 20-kilogram sacks of textured soy protein, the vats of sunflower and coconut oil, and the 55-gallon drums of heme. Improvements like these, along with cost savings from economies of scale, have brought down the cost of goods by 50 percent this year alone, Woodside says.

The challenges remain formidable. Impossible is taking a measured approach to retail, for now selling only in small chains. But the slow rollout leaves it vulnerable: Beyond Meat is already in 28,000 U.S. groceries, and Nestlé, Tyson, and Don Lee Farms have all recently introduced simulated-meat products.

The beef industry is fighting back, too, with lobbying under way in 24 states to ban the phrase “plant-based meat.” Impossible Foods won’t have the newest tech forever, either, with upstarts working on gadgets like 3-D printers that make steak. And Impossible is burning cash as it builds production and develops new items, from breakfast sausage to fried chicken.

Impossible Foods did the unthinkable and got everyone hooked on its plant-based burgers. Kelsey McClellan

The company must also fight off negative perceptions that its product is “processed crap that comes in a box,” as South Park recently described plant-based meat in an episode titled “Let Them Eat Goo.” Impossible Foods doesn’t like to talk about the provenance of heme, its magic ingredient, perhaps because it’s produced by a contractor in a microbial fermentation plant that has turned out antibiotics, biopharmaceuticals, and enzymes used in biofuels and fracking. And the Center for Food Safety, an environmental group, has petitioned the FDA to keep Impossible meat out of groceries, contending that testing of heme has not been sufficiently rigorous.

Brown argues that nothing about heme should trouble consumers–it has been approved for use by the FDA–and that the term processed is an almost meaningless buzzword. “Virtually every food that you love is processed to a similar degree as the Impossible Burger in the sense that a bunch of ingredients are carefully chosen and fermented, cooked, or blended to make something that’s delicious,” he says. “It’s useless–like food racism or something–to just slap some stupid, broad label that mischaracterizes our products in this way.”

He is equally dismissive of nutritional cavils like the fact that Impossible meat has four-and-a-half times the sodium of beef. “You’d have to eat six Impossible Burgers to hit your sodium limit,” Brown says (though at Burger King, two Impossible Whoppers would nearly do the job.) “It’s kind of like saying passion fruit has more sodium than a peach, but who gives a shit?” As for lab-grown meat, says Brown, “Good luck harvesting embryos of calves, feeding them intravenously, and, since they’re immuno­deficient, making sure not a single virus or bacteria gets in there.”

Brown would rather focus on what he does best: rallying the troops toward his planet-saving vision and running his highly pedigreed R&D lab. He says he expects to double production every year, which would help him with his goal of achieving cost parity with traditional beef by 2022. That’s no mean feat, given that the price per pound of textured soy protein–Impossible’s primary ingredient but not its most expensive one–is about the same as the wholesale price of ground beef. “All the economics of everything we’re doing get progressively better with scale,” he says.

And size matters. Though he generally avoids speaking ill of his plant-based competitors–they’re all working to tip Big Cow on its ear–sometimes he can’t help himself. He scoffs at Beyond Meat’s research budget, which was a mere $9.6 million in 2018–not even the same order of magnitude as his company’s. “The goal here is we have to completely replace animals as a technology in the food system,” Brown says. “That is a huge task.”

To anyone who hasn’t been sipping heme recently, the phrase “replace animals as a technology” sounds insanely ambitious, or just plain insane. But consider who’s saying it, and what he’s achieved so far, and, perhaps, this simple fact: A few years ago, what would most people have said about the idea of making meat from plants? Impossible.

Additional reporting by Guadalupe González.

 No Cows Allowed: A Millennium of Plant-Based Meat

Getty Images

Ca. 900 CE: Let There Be Soy
Chinese writer Tao Gu describes tofu as “small mutton”–the first recorded reference to tofu as a meat substitute.

Wikipedia

1877: Spam for Vegans
John Harvey Kellogg introduces Protose, faux meat in a can made from peanuts, wheat gluten, and soy, to feed patients at a vegetarian sanitarium.

1985: Fun With Fungi
In the United Kingdom, a company called Quorn makes fake meat out of a microfungus. In the U.S., Gardenburger brings out a patty made from mushrooms, onions, brown rice, rolled oats, cheese, garlic, and herbs. It tastes remarkably like cardboard. The company files for bankruptcy in 2005.

2013: Petri-Burger
Dutch scientists make the world’s first lab-grown burger from cow muscle cells, fetal calf blood, and antibiotics for the bargain price of $325,000, while in the U.S., Beyond Meat introduces its faux chicken made from pea and soy protein at Whole Foods.

Kelsey McClellan

2019: Head of the Class
Impossible Foods unveils Impossible Burger 2.0, which contains heme, derived from soy leghemoglobin, giving the patties their beefy, bloody flavor. Burger King fashions it into the Impossible Whopper.

By Burt Helm Editor-at-large @burthelm

Source: A Lot of Companies Want to Save the World. Impossible Foods Just Might Do It with Its Plant-Based Meats

234K subscribers
Plant-based meat is gaining traction among carnivores and vegans alike. Here’s what the Beyond Meat hype is all about. Introducing The Upstarts, a new series about the companies you love that came out of nowhere and are now everywhere. » Subscribe to CNBC Make It.: http://cnb.cx/2kxl2rf About CNBC Make It.: CNBC Make It. is a new section of CNBC dedicated to making you smarter about managing your business, career, and money. Connect with CNBC Make It. Online Get the latest updates: http://www.cnbc.com/make-it Find CNBC Make It. on Facebook: http://cnb.cx/LikeCNBCMakeIt Find CNBC Make It. on Twitter: http://cnb.cx/FollowCNBCMakeIt Find CNBC Make It. on Instagram: http://bit.ly/InstagramCNBCMakeIt #CNBCMakeIt #BeyondBurger #PlantBased How The Beyond Meat Burger Is Taking Over The Multibillion-Dollar Beef Industry — The Upstarts | CNBC Make It.

Pizza Hut Goes Green With ‘Incogmeato’ Sausage, Eco-Friendly Box

Pizza Hut is teaming up with Kellogg’s MorningStar Farms brand to test pizza lovers’ reaction to the brand’s new, plant-based Italian-style “sausage” called Incogmeato.

Starting Wednesday, October 23, the fast-food chain will sell the Incogmeato on its Garden Specialty Pizza for a limited time—at a single store location in Phoenix, Arizona.

“Incogmeato is a new-to-the-world brand created to challenge convention on delicious plant based food,” said Kellogg Away from Home President Wendy Davidson in a statement, as reported by Yahoo Finance. “Pizza Hut is the innovation leader in its category and we are excited to partner with them to develop a tasty, first-ever plant-based pizza to satisfy what flexitarians are seeking today.”

Pizza Hut is also cutting back on waste by using a smaller, rounder pizza box. The innovation came out of a partnership with Zume, a pizza delivery company that aims to implement sustainable practices in the food industry. The box is also compostable, according to Market Watch.

In addition to going green, the new design promises a better dining experience, Yahoo Finance noted.

“This revolutionary round box—the result of a two-year journey—is the most innovative packaging we’ve rolled out to date,” Pizza Hut Chief Customer and Operations Officer Nicolas Burquier said in a statement. “The round box was engineered to make our products taste even better—by delivering hotter, crispier pizzas. This box is a win, win—it will improve the pizza-eating experience for our customers and simplify the operating experience for our team members.”

According to The Verge, pizza boxes’ traditional square shape is due to lower production costs (they can be made from a single sheet of folded cardboard). Inventors have previously attempted to win the public over to round boxes—such as John Harvey’s 2004 creation, the “Presseal” and a design patented by Apple—without much success so far.

Pizza Hut now joins the growing list of other fast-food giants looking to go green. As CNN Business reported, Dunkin’ will be unveiling its Beyond Meat breakfast sandwich across the country in November after a successful product test in New York City. Burger King announced that it would make its Impossible Whopper available nationally after just one month of testing. The outlet also reported that plant-based food sales in the U.S. have increased 11 percent in the last year, according to a study by the Plant Based Foods Association and the Good Food Institute.

That study further concluded that plant-based food sales grew 31 percent between April 2017 and July 2019 while total food sales remained flat, leading Plant Based Foods Association senior director Julie Emmett to call them “a growth engine.” According to the association, the market for plant-based foods now tops $4.5 billion in the United States.

The limited-edition garden pizza with Incogmeato topping and round box will sell for $10. All proceeds will go to Arizona Forward, a Phoenix-based sustainability nonprofit organization

By: 

Source: Pizza Hut Goes Green With ‘Incogmeato’ Sausage, Eco-Friendly Box

231 subscribers
Reported today on The Verge For the full article visit: http://bit.ly/2P9YkFf Global Tech News was built by the boffins at Boyd Digital – For creative traffic and sales generation give the Boyd Digital team a shout +44 141 332 0063 or visit us at https://www.boyddigital.co.uk Reported today in The Verge. Pizza Hut is testing plant-based ‘Incogmeato’ sausage toppings and round boxes Pizza Hut is cautiously testing out the plant-based meat trend, starting with a new Garden Specialty Pizza that’s topped with MorningStar Farm’s “Incogmeato” Italian sausage, which will only available for a day in one Phoenix location. The pizza will also be served in a round pizza box, which is industrially compostable and interlocks with other boxes for stability. After the event, the company says it’ll look for more ways to roll out the box more widely in the future. The round box was developed in partnership with Zume, an automated pizza delivery startup with a focus in sustainable practices. Compared to a normal, square pizza box, the round box uses less overall packaging. “This revolutionary round box—the result of a two-year journey—is the most innovative packaging we’ve rolled out to date,” said Pizza Hut chief customer and operations officer Nicolas Burquier. “The round box was engineered to make our products taste even better—by delivering hotter, crispier pizzas.” Pizza boxes have always been square since it’s cheaper to produce, as they can be made from a single sheet of cardboard. But that hasn’t stopped people from trying to innovate. In 2004, an inventor named John Harvey created a round pizza box called the Presseal, which never quite caught on. And in 2010, Apple patented a round pizza box, which has been used in its employee cafeteria since. Fast food companies like Burger King and KFC have been working with startups like Beyond Meat and Impossible Foods to roll out fake meat versions of popular menu items, like the Beyond Fried Chicken and Impossible Whopper. Pizza Hut’s Garden Specialty Pizza uses MorningStar Farms’ Incogmeato Italian sausage, which parent company Kellogg launched just last month. Made from non-GMO soy, it too, bleeds like real meat like its competitors’ products. If you’re interested in trying out the limited-edition Incogmeato pizza, you can head over to the Phoenix Pizza Hut at 3602 E. Thomas Rd. on October 23rd at 11AM MT. The Garden Specialty Pizza and round pizza box will cost $10, and all proceeds will go to Arizona Forward, a Phoenix-based sustainability nonprofit.

2 Pounds of Truffles Sold for $85,000 Here’s The Real Reason They’re So Expensive

1.jpg

How much would you pay for a fungus? Last year, a set of white Alba truffles weighing just under two pounds sold for over 75,000 euros, or over $85,000. (The starting price of a 2018 Mercedes Benz S-Class sedan is $89,900.)

Truffles were in short supply that year, but even during a more season some can cost $4,000 a pound. Yeah, [truffles] are expensive, but we are talking about the diamonds of gastronomy,” Francesca Sparvoli, co-owner of truffle distribution company Done4NY tells CNBC Make It

Truffles — which grow underground near the roots of certain trees, particularly oak, throughout central Europe — are highly sought after for their distinct earthy, musky flavor and scent. They are often served shaved over dishes like pasta or risotto (about 8 to 10 grams per individual serving).

There are four main varieties of truffles used in cuisine. Though prices vary depending on the strength of the growing season and the rarity of the type, Sparvoli says prices are, on average: $250 per pound for summer black truffles; $350 per pound for Burgundy, which grow from September through February; $800 per pound for winter black, which grow from November through March; and $2,000 to $4,000 for Alba (a town in Italy) or white truffles, which grow from early October through December.

CNBC make it truffles 4 
“Yeah, [truffles] are expensive, but we are talking about the diamonds of gastronomy,” Francesca Sparvoli, co-owner of truffle distribution company Done4NY tells CNBC Make It.
Nate Skid/CNBC Make It

“The white truffle is the most valuable because its very much affected by the weather and the climate in a given season,” says Marco Bassi, co-owner of Done4NY. That’s because white truffles lack an outer shell, leaving them exposed to the elements.

Truffles are rare, in part, because they are nearly impossible to cultivate (recreating the necessary growing conditions is both difficult and costly and it can take years to yield truffles and decades to turn a profit).

They are also hard to find.

Vittorio Giordano, vice president of New York-based Urbani Truffle USA, Inc., which supplies and distributes truffles around the world, says the company has an army of over 18,000 truffle hunters and brokers globally to keep up with demand.

CNBC make it truffles 1  1
The hunters use specially trained dogs to help them in their effort.
Done4NY

The hunters use specially trained dogs to help them in their effort. “A very good dog to a hunter is the most precious thing in the world,” Sparvoli says. “The truffle hunters protect their dog more than their wives.”

And for all that effort, there’s a preciously small return. “Truffle Hunters are not going to find pounds and pounds,” says Giordano. “Each one can find just a few ounces.”

In addition to their rarity, truffles lose about 5 percent of their weight everyday, Girodano says, so they have to be harvested, processed and shipped as quickly as possible.

“In less than 36 hours, we go from under ground to on a restaurant table,” he says.

CNBC make it truffles 3
Urbani Truffle USA has 18,000 truffle hunters and brokers throughout the world.
Beatriz Bajuelos/CNBC Make It

Giordano’s sixth-generation company supplies truffles to 68 countries and thousands of restaurants. In the U.S. they cater to 1,200 restaurants.

During white truffle season in fall and early winter, Urbani supplies about 400 pounds of white truffles to United States each week, with 10 percent sold at retail and 90 percent to restaurants. (He declined to share how many total pounds Urbani ships around the world.) In 2015, an exceptionally good year for white truffles, Giordano says the company sold about 3,000 kilos or 6,614 pounds of white truffles in the U.S. alone.

Done4NY has 200 truffle hunters in Italy and France to help supply its 500 restaurant clients around New York City. This summer, the company imported about 100 pounds of the black summer truffles per week on average. Bassi and Sparvoli say they pick up a new batch of truffles from John F Kennedy International Airport every other day, all year round.

“Purchasing in Italy and France is very tough because we need steady connections. The world of selling is tough because of the competition,” Bassi says.

And it’s not the money-maker you might imagine at these prices, according to Sparvoli: “You would be surprised by how low the margins are for us because they are expensive for everybody” (though she declines to disclose what those margins are).

The good news, Sparvoli says, is that the rainy spring (in Europe) bodes well for this year’s black and white winter truffle season.

“Now we are experiencing high quality and low price, about 35 percent less than last year,” she says. “We don’t have limits on how much we can import this year. The problem is if we can find the clients to buy them.”

Don’t miss: This $76,000 Thanksgiving dinner is the most expensive in America—here’s what you get

Source: https://www.cnbc.com/2018/11/26/why-truffles-are-so-expensive.html

Business Insider

2.47M subscribers
Luxury cousins to the mushroom, truffles are an indulgent food enjoyed across the world. But these fragrant fungi will cost you. For more, visit: https://www.englishtruffles.co.uk/ —————————————————— #Truffles #SoExpensive #BusinessInsider Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit us at: https://www.businessinsider.com Subscribe: https://www.youtube.com/user/business… BI on Facebook: https://read.bi/2xOcEcj BI on Instagram: https://read.bi/2Q2D29T BI on Twitter: https://read.bi/2xCnzGF BI on Amazon Prime: http://read.bi/PrimeVideo Why Real Truffles Are So Expensive | So Expensive

These Superfoods Can Stop Cancer, Heart Disease, Obesity, And So Much More

In an age where most of our food options are nutritionally deficient and loaded with fats, salts, and carbs, it’s hard to know exactly what to eat to have that well rounded and healthy diet. Introducing: Superfoods. These foods are naturally grown and loaded with important nutrients and antioxidants that fight against everything from your everyday cold to terminal diseases. If you’re looking to prevent issues like high blood pressure, obesity, high cholesterol, clogged arteries, and diabetes, a healthy diet matters most. Some simple changes to your diet and routine exercise are directly correlated to a longer, happier, and healthier life. Read on about the amazing powers of these superfoods and how they can help you live the kind of life you’ve always wanted!

Oranges

Next time you pass by the fruit section of the grocery store, make sure to pick up some oranges. This fruit not only provides the body with tasty hydration, but is also high in various nutrients, fiber, and Vitamin C. The secret behind the power of oranges is in their high levels of pectin, a soluble fiber that naturally gets rid of the cholesterol found in your body. And if you thought bananas were the only fruit with potassium, think again! Oranges have an extraordinary amount of potassium, which gets all that extra sodium out of your system so that your blood pressure naturally returns to a healthy level. Best of all, the potassium in oranges neutralizes proteins that can scar the development of heart tissue and lead to heart failure.

1.jpg

Kale

The popularity of kale has grown substantially in recent years, and now it’s difficult to find a supermarket that doesn’t carry it! This is great news if you’re looking to stop the onset of heart disease. Kale has a variety of nutrients that regulate your cardiovascular system which regulate the function of vital organs, including your heart. You might not believe that kale has way more omega-3 fatty acids, antioxidants, and fiber than most other vegetables out there! As an added bonus, it has low calorie and fat content, so if you haven’t been adding kale to your meals already, it’s time to get started!

Kale

Garlic

Garlic is well-known for its ability to repel vampires, but did you know that it has superfood properties that make it a worthy addition to your diet? Garlic has been proven to lower blood pressure and reduce the plaque in your arteries that can lead to heart problems. But wait, there’s more! Garlic can also decrease the number of enzymes that constrict your blood vessels. If you’re not a fan of the taste or lingering smell of garlic, a great alternative is to take a garlic supplement in the form of a pill. Studies show that this method of ingestion reduces the build-up of plaque in the arteries by as much as 50%!

Garlic

Chocolate

We have some good news for all you chocolate lovers out there! We all know this sweet treat helps with our mood, but did you know that it also reduces the chance of heart disease and strokes? A new study from Harvard found that people who regularly ingested raw cocoa showed absolutely no signs of hypertension and in fact, their blood pressure reduced! This is because dark chocolate has an antioxidant called flavnols, and eating a small and regular amount can lower blood pressure and lower the chances of heart-related diseases.

Chocolate

Lentils

Lentils are a great superfood already part of many diets around the world. Besides being a great way to add some flavor to salads or other dishes, lentils have tons of great health benefits. This powerful legume reduces the risk of strokes and heart disease. Lentils have high amounts of proteins, potassium, and magnesium, and this combination has been shown to regulate blood pressure, decrease high levels of cholesterol, and eliminate dangerous plaque build-up in blood vessels.

Lentils

Almonds

Who knew that such a tasty nut could boost your IQ? Almonds are a popular snack choice, but did you know their unique mix of nutrients has been shown to increase intelligence and memory? As if that wasn’t reason enough to grab a handful, they also lower the risk of heart disease and diabetes. The reason is that almonds have a high level of plant sterols, which prevent your body from absorbing bad LDL cholesterol that can lead to cardiovascular disease.

Almonds

Pomegranates

Pomegranates are a great addition to salads, smoothies, and shakes. If their great taste wasn’t convincing enough to add it to your pantry, this fantastic superfood harbors an excellent mix of antioxidants that protect the accumulation of plaque on the walls of your arteries. If warding off heart disease isn’t reason enough, scientists have found that the fruit helps prevent the onset of Alzheimer’s disease, strokes, cancer, diabetes, and also helps keep your skin, joints, and liver healthy and in working order! Oh, and pomegranates also help your teeth look great.

Pomegranates

Blueberries

Have you ever found yourself craving… blueberries? This superfood is part of the family of berries that regulate blood pressure, lower cholesterol, and reduce plaque build up in arteries. Each berry is jam-packed with essential nutrients and antioxidants that are so powerful that they stop some types of cancer right in their tracks! Last but not least, they help lower the risk of heart disease. Now that’s what we call a superfruit!

Blueberries

Beets

These purple vegetables are unique in their color and in the high levels of vitamins, minerals, and antioxidants. Unlike other vegetables, they contain B-vitamin folate and betaine. Studies have shown that this colorful addition to salads brings down homocysteine levels in the blood, which reduces the chances of developing heart disease. Moreover, beets have been found to mysteriously strengthen various organs and eliminate the chances of contracting certain forms of cancer.

Beets

Green Tea

Green tea recently became popularized in the West thanks to lattes and other tasty drinks. This herbal drink is a superhero when it comes to the number of antioxidants it contains. Just one cup of green tea can stimulate the reduction of plaque in arteries, lower bad cholesterol levels, and also improve heart regularity and overall health.

Green Tea

Salmon

Salmon has always been a restaurant staple for its fantastic taste, but did you know this type of fish has enough omega-3 fatty acids to stop the onset of heart disease? The combination of nutrients and good fats found in the fish can reduce triglyceride levels, open up closed off blood vessels, and stop the occurrence of blood clots.

Salmon

Turmeric

Turmeric is the best ingredient to enhance the flavor of any kind of curry. This spice has been a part of medical treatments in the East for centuries, but only recently has it entered the diets of those living in other parts of the world. Recently, scientists have isolated the active compound that makes turmeric a superfood. Curcumin, specifically found in turmeric, has been found to block cardiac hypertrophy, also known as heart enlargement. Turmeric also fights against obesity, high blood pressure, and lowers the chances of developing heart disease.

Tumeric

Chia Seeds

Chia seeds taste great in pudding or as an addition to any kind of smoothie. These tiny seeds are among the world’s best superfoods. They’re loaded with protein, antioxidants, fiber, and omega-3 fatty acids. Better yet, they’re super low in calories! Their combination of nutrients and antioxidants work hard to lower your cholesterol, lower the risk of a plethora of diseases, and keep your heart healthy and strong — no pills necessary!

Chia Seeds

Apples

We’ve all heard the saying, “An apple a day keeps the doctor away.” That old adage isn’t far from the truth! Apples are a commonly overlooked superfood that have incredible amounts of vitamins, minerals, and antioxidants. That apple a day lowers blood pressure and reduces the chances of developing heart disease. The best news is that, since there are so many varieties of apples, you’re bound to find one that you like! Or, if you get bored, you can always switch it up for a new tasty flavor.

Apples

Avocados

Avocados are a tasty addition to your meal or snack, any time of day! They are probably the one kind of superfood we could never live without. In addition to being amazingly delicious and versatile, avocados have tons of antioxidants, potassium, and monounsaturated fats. This combination promotes the health of your heart and also reduces the chances of developing heart disease.

Avocadoes

Eggplant

These fantastic purple vegetables are great grilled or baked, as well as in a  cold vegetable dish. They have high amounts of vitamins, antioxidants, minerals, flavonoids, and even nasunin! These purple vegetables are your cardiovascular system’s best friend because they increase circulation, lower cholesterol levels, prevent blood clots, and also reduce the risk of heart disease. Your brain might also enjoy your next eggplant dish, too! They help prevent cell membrane damage and ward off cancers in brain tissue.

Eggplant

Broccoli

Broccoli might be one of the most dreaded dinner vegetables for children and teens, but these little green trees are an excellent source of nutrition for your heart. So as an adult, we hope you’ve overcome your dislike for this green giant because it’s an excellent addition to stir-frys, pasta, and sometimes even salads! Broccoli is known to lower cholesterol and keep your blood vessels healthy and strong. This superfood is rich in sulforaphane, which helps with problems related to blood sugar issues.

Brocolli

Carrots

Carrots are a great crunchy snack by themselves or paired with ranch, hummus, or other delicious dips. They are also a food that keeps your heart in tip-top shape, and in fact, can help you see better at night! This orange superfood has high levels of carotenoids and this antioxidant fights against the free radicals that can lead to heart disease. Carrots also have an abundance of Vitamin A, Vitamin K, and Vitamin C, and a ton of other nutrients as well. This combination of vitamins and nutrients have been studied and seen to fight against the onset of cancer, promote healthy bone growth, and maintain a healthy nervous system.

Carrots

Chicken

Chicken is the first superfood listed that isn’t a fruit or vegetable, and that’s for a very good reason! This amazingly lean meat has less saturated fat and cholesterol than any other red meat. Because of its health benefits compared to red meat, meat eaters often choose baked, stir-fried, or grilled chicken over that cholesterol-dense burger option for dinner.

Chicken

Chickpeas

Chickpeas are much more than the tasty main ingredient of everyone’s favorite side dish: hummus. While small and seemingly innocuous, these little peas are packed with nutrition for your heart. Each one of these little legumes is loaded with potassium, fiber, Vitamin B-6, and Vitamin C. More than any other legume out there, chickpeas use this special combination of nutrients to reduce your chances of developing heart disease.

Chickpeas

Coffee

We have some fantastic news for the coffee drinkers of the world! A new study has shown that coffee actually helps your heart (in addition to being a great start to your day). Moderate coffee intake reduces the risk of heart failure, coronary heart disease, and even stroke! Hold on, I’m getting my french press.

Coffee

Cranberries

Cranberries might be tart on their own, but they’re a staple juice in households around the world, and also a staple Thanksgiving dessert for Americans. These berries are high in antioxidants, and just like blueberries, they reduce the chances of developing heart disease. Regular cranberry intake also reduces the chances of contracting a urinary tract infection and lowers the chances of developing stomach ulcers and cancer.

Cranberries

Figs

Figs are one of the most underrated fruits at the grocery store! Raisins, dates, and figs all contain the essential vitamins and minerals necessary to maintain a healthy heart. This versatile fruit can be eaten raw, cooked, dried, or even in the form of a jam. Figs are high in fiber and calcium, and these two work together to keep your heart healthy and astoundingly reverse the effects of heart disease.

Figs

Flax Seeds

Flax seeds are essential to any diet that doesn’t include fish or nuts. This is because flax seeds are very high in Omega-3 fatty acids which help maintain a healthy heart. Flax seeds can be sprinkled onto smoothies or salads. One tablespoon of these seeds has more estrogen, antioxidants, and other nutrients than many other seeds!

Flax Seeds

Red Hot Chili Peppers

Excuse the comparison, but besides making for a fantastic rock band, this terrifyingly spicy vegetable is, in fact, great for your heart! The tiny terrors contain capsaicin, and this neuropeptide helps lower cholesterol levels and maintain a healthy blood pressure. While they are a great addition to your diet for heart health, it might not be a good idea to ingest them whole, sort of like this guy! If you’re up for the challenge, make sure to have your water ready!

Chilli Pepper

Ginger

If you’re a sushi-lover, we have great news for you! This wonderfully-smelling spice has been linked to maintenance of a healthy heart. You might be surprised to learn that a small daily intake of ginger can lower the risk of developing coronary heart disease and even hypertension. It’s no wonder that this superfood has been a vital part of recipes for centuries.

Image result for ginger"

Grapefruit

Grapefruit is an exotic fruit in both appearance and taste. The reason for this is because the pink fruit is loaded with nutrition. This delicious fruit has high levels of potassium, lycopene, choline, and vitamin C; now that’s not a combination you see every day! Grapefruit helps keep your heart healthy and is also included in the highly recommended DASH diet. It also helps lower blood pressure.

Grapefruit1

Source: http://www.crowdyfan.com/worldwide/heart-attack-cancer

4.45K subscribers
In July 2013 Alison Gannett was found to have a deadly baseball-sized malignant cancerous brain tumor in her frontal lobe. After an initial partial surgery, Alison has forgone traditional approaches and instead has used a ketogenic diet, DNA testing, and a new lifestyle to starve the remaining cancer cells and provide health to the rest of her body. Her new goal is to help others customize their diets and lifestyles to either prevent cancer or conquer cancer, and also to start ketogenic cooking camps at their farm. For More Info visit: http://www.lakanto.com/ambassador/ali… How is Monkfruit Sweetener Made: https://www.youtube.com/watch?v=n9Q_T… The Story of Lakanto: https://www.youtube.com/watch?v=2J0v7… Monk Fruit Recipes: https://www.youtube.com/watch?v=G9UfO… _______ “For the last several years I’ve been doing a therapeutic ketogenic diet which is very high levels of fat, two and a half cups of fat a day, nine cups of low glycemic vegetables and I’ve been using that to treat my terminal malignant brain cancer because cancer can only ferment glucose so I deprive it of glucose and give it plenty of fatty acids and it can’t grow or spread or do anything. My name is Allison Gannett and we’re here at Holy Terror farm which is where I live and work. I have many different hats for occupations. I’m a cancer survivor a ketogenic diet coach. I’m a world champion extreme skier and a climate change consultant. In 2013, I started behaving very strangely and one day I almost burned the house down making bacon and at that moment my husband knew that I wasn’t just acting bizarrely—that something was truly wrong. He brought me to the emergency room and they found a baseball-sized tumor in my brain and the diagnosis was terminal malignant brain cancer. They rushed me into surgery and said please sign this paper—I don’t even remember signing the paper nor do I remember them you know telling me the odds of coming out of a brain surgery that severe were not good. They extracted one baseball-sized tumor out of the front of my brain—you can see the little dent my head right here and the scar is actually hidden up here in my hairline—very nice that they can do that these day—and they did miss another tumor right here by my ear. I call him Junior and he is kind of my barometer anytime I want to eat something sugary or carb-y, I think about junior as a little Pacman and it keeps me from ever cheating. So a friend of a friend suggested that I get in touch with Dr. Nasha winters of Optimal Terrain Consulting immediately. She put me on the ketogenic diet. The amazing thing about being on this diet that I never expected is not only is it yummy and delicious but it’s had a lot of interesting side effects that I never expected. My Polycystic Ovarian Disease has completely disappeared in two years. My Hashimoto’s thyroiditis was gone in eighteen months. My breast fibroids were gone in five months and those probably would have turned into [they were worried about] cancer with those. You know, I make recipes of all my favorite foods that I used to like like macaroni and cheese and pizza and ice cream and brownies. I figured out how to make all of those without sugar and Lakanto been key for that for me because it’s the first non-glycemic sweetener that actually tastes good. When my doctor put me on the ketogenic diet, my first thought was what do I eat, you know? how do I get all this fat in my diet and what do I do to replace all the things I love like where’s my ice cream? Where’s my brownies? Where’s my pancakes? And at first I just deprived myself of all that food and that wasn’t very fun. And then I started playing with some recipes and trying some different alternative sweeteners. I grew stevia and yokan and tried flavoring things with those and they were okay but it wasn’t what I remembered. And then my husband was trying all my recipes and he hated everything! He thought all the sweeteners—he was just making horrible faces every time I made ice cream—and then one day I ordered Lakanto on the internet and I made ice cream–vanilla ice cream and I handed it to him and he had this big smile on his face and he was like: “this is the best ice cream I’ve ever had!” I couldn’t believe it! He hadn’t liked anything I’d made in over a year and a half so ever since then we’ve used nothing but. I could have my cake eat it to. Cure my brain cancer and have a brownie and ice cream for lunch every day. I sometimes have ice cream and brownie for breakfast–but I still get my nine cups of veggies in every day. When I help other people with my coaching, to have them use the ketogenic diet for cancer or for Alzheimer’s or diabetes–it has to be delicious for them in the same way. It’s delicious for me so I helped them recreate their favorite recipes and having a sweetener that is palatable, yummy and non glycemic non GMO is so important to me and to them.”

Salad Vending Machines Are Restaurants, Health Department Decrees

1.jpg

A Chicago-based food startup called Farmer’s Fridge — which stocks wood-paneled vending machines with fresh salads and the like — must treat its machines as restaurants in miniature, the New York City Department of Health and Mental Hygiene has determined. Farmer’s Fridge recently shut down all 55 of its machines in New York, which occupy hospitals and office lobbies with a goal to provide fresh food where it might otherwise be hard to come by.

But prepared food and salad greens come with a higher risk of food-borne illness, the department emphasizes. “The Health Department worked with Farmer’s Fridge to be sure their equipment would hold food at safe temperatures, and that foods were properly labeled and from approved sources,” the department told the Times. Farmer’s Fridge says it already takes careful temperature readings and uses software that won’t dispense expired goods. But they cooperated with the regulation effort, and now the company will pay the standard restaurant price of $280 per inspection to receive a letter grade on each machine — though regulators will suspend some conventions, like requirements for a bathroom.

In other news

— A new cafe from actor Waris Ahluwalia, called House of Waris Botanicals, is open for drinks like kombucha, matcha, and coffee, plus unusual teas and drinks like saffron rose golden milk.

— A group of art students has “rescued” a turkey as an “art project,” and now it’s recuperating on the UWS.

— With each passing year, the informal “Friendsgiving” becomes as fraught and time-consuming a ritual as the real, family one, writes Times critic — and no friend to Friendsgiving — Pete Wells.

— Comedian Amy Schumer and chef husband Chris Fischer made Page Six headlines with a big tip “more than double” their bill at Upper West Side restaurant Good Enough to Eat — but assuming they were heavily comped, it doesn’t sound out of the ordinary.

— Jersey City’s Ani Ramen House is getting a location of tucked-away omakase sushi counter chain Sushi by Bou, run by problematic sushi chef David Bouhadana. It opens in December.

Source: http://www.msn.com/en-us/foodanddrink/foodnews/salad-vending-machines-are-restaurants-health-department-decrees/

75.7K subscribers

SUBSCRIBE
Farmer’s Fridge has 120 locations across Chicago and Milwaukee and their fridges are stocked with fresh food every morning. We stopped by a machine in a popular Chicago mall to see what all the hype is about. “You Have To See This” is Fast Company’s latest YouTube series with new episodes every Monday at 11 a.m. Do you have anything in your town that we should check out? Tell us in the comments below. Fast Company is the world’s leading progressive business media brand, with a unique editorial focus on innovation in technology, leadership, and design. Follow us on: https://www.facebook.com/FastCompany/ https://twitter.com/FastCompany https://www.instagram.com/fastcompany/ https://www.linkedin.com/company/fast…

 

 

%d bloggers like this:
Skip to toolbar