For the uninitiated, wine talk can be puzzling. Oenophiles gush over hints of tobacco, pencil shavings, charred herbs, and loamy soil. It’s brawny, chewy, cedary, or raw. Whether these descriptions are perceptive or pretentious, they… The Bugs that Give Wine Its Flavor
Agostino Petroni grew up surrounded by olive trees in his native Puglia, where the gnarled and twisted trunks grow into massive monuments over thousands of years. He’s seen the annual harvest his whole life, when… Combatting Xylella Fastidiosa: Calling Innovators to Action
Biochemist Patrick O. Brown, founder of Impossible Foods Inc., invented a magic ingredient” that solves what he calls the planet’s biggest environmental problem: beef. The ingredient, made from soybean roots and genetically engineered yeast, goes… Impossible Foods’ Quest to Save the Planet Fails to Impress FDA
There’s a reason chef Cortney Burns of “A Living Larder” has a basement filled wall to wall with jars. The art of fermenting vegetables is as simple as soaking them in salt and water, or—another… How to ferment almost anything
When Cortney Burns moved east from San Francisco to build a restaurant in the Massachusetts woods, she brought along the key building blocks of complex flavor: a pantry full of funky, fermenting things. The first… The Living Larder – the Joys of Fermentation
By CHLOE, the New York City-based fast-casual vegan restaurant that opened in 2015 with a similar service model to Danny Meyer’s hit burger chain, recently received $31 million in funding from Bain Capital, Kitchen Fund,… By CHLOE, the vegan Shake Shack, receives $31 million investment to expand globally
When the Impossible Burger–a plant-based burger designed to sizzle, smell, taste, and bleed like beef–launched in July 2016, it was available first in Manhattan at Momofuku Nishi, a restaurant that also sells $39 strip steak… The plant based impossible burger now available at White Castle
TODAY’S LESSON: Rhubarb loves the cool spring growing season that develops the stalks slowly and full of flavor. Today we will unlock the secrets to a perfect rhubarb pie. WHERE DOES RHUBARB COME FROM? The… Spring Rhubarb is here!
Have you ever wondered how much food is produced every year in the world? 4’000’000’000 tons. How much of this food is wasted? 1’300’000’000, 30%; ⅓ of the world’s food produced goes in the trash… FOOD WASTE: WHICH FUTURE?
Late on a Thursday afternoon in early March, just off Brick Lane in the heart of London’s nightlife hotspot Shoreditch, 23-year-old Louisa Davidson is taking calls and co-ordinating cables and scaffolds, as shocking pink Vegan… The unstoppable rise of veganism: how a fringe movement went mainstream