In Summer 2015, with the goal of being No. 1 in the mustard, ketchup and mayo categories, condiment company Sir Kensington’s (recently acquired by Unilever) decided that it needed a vegan version to really play in the world of mayo. After hundreds of iterations with the usual soy and pea proteins that replace the egg… Continue reading Companies Turning Food Waste Into Delicious Food Products
Author: Dev
Sara Brito on Why Good Chefs Care About “Good Food”
Slow food pioneer and former executive director of Chefs Collaborative, Sara Brito, is kicking off an exciting new way to evaluate restaurants and food service businesses. Good Food 100 Restaurants, a new rating system, focuses not on flavor but on how much money is spent on “good food,” (food that is good for all links… Continue reading Sara Brito on Why Good Chefs Care About “Good Food”
Anita Lo on Culture, Cooking and Fighting Childhood Obesity
With her well-loved restaurant Annisa closing at the end of May, chef Anita Lo is embarking on a new and exciting chapter. With over 30 years in the kitchen—including a stint on Top Chef Masters, Food & Wine’s “Best New Chefs in America” circa 2001, and the chef and owner of one of New York’s… Continue reading Anita Lo on Culture, Cooking and Fighting Childhood Obesity
More Than Just Seafood at Chelsea Farms Oyster Bar
In late 2016, small-town Olympia, Washington, got a welcome addition to its sleepy culinary scene: Chelsea Farms Oyster Bar. Chef Austin Navarre and co-owner Shina Wysocki, share their multi-tiered approach to sustainability, why the best way to cook seafood is to let it shine, and why giving people access to food grown nearby is a… Continue reading More Than Just Seafood at Chelsea Farms Oyster Bar
Woldy Reyes on Healthy Eating: #EatColor
Chef Woldy Reyes of Woldy’s Kusina is known for his colorful and artful presentations and healthy, vegetable-driven menu. Both have made him a popular catering choice among the fashion set in New York City. Find out how he went from fashion to food, his take on healthy eating, and why cooking fish at home may… Continue reading Woldy Reyes on Healthy Eating: #EatColor
How to Choose the Right Wine for Barramundi
Pairing Wine with Barramundi with some help from Tim Kemp Pairing wine with barramundi (and all food in general) is a bit of science and an art. A wine that complements the food and vice versa enhances both the food and the wine. The sum is much greater than its individual parts—and much more delicious.… Continue reading How to Choose the Right Wine for Barramundi
How to Reduce Your Impact During the Holidays
The holidays are a magical time of year, yes, but they also tend to be excessive as well. It can be all too easy to get caught up in the cheer—parties, family gatherings, gifts and feasts—without fully understanding the impact of our choices and festivities. Considering that thirty to forty percent of food produced in… Continue reading How to Reduce Your Impact During the Holidays