The war on eggs started back in the ’70s, not with the company formerly known as Hampton Creek but with a little café-grocery store in Los Angeles.
Read More
You do not want to be an independent restaurant right now. Depending on where you’re located, first you had to close, then you got to open, then you had to close again. Over 100,000 establishments have shuttered either permanently or long term since March, according to recent numbers from the National Restaurant Association.
Read More
IN A TRADITIONAL wine fermentation tank, if the yeasts start acting weird, it might be days before anyone smells or tastes the damage. But at Palmaz Vineyards in Napa, California, staff can detect risk factors before they develop into wine-spoiling problems.
Read More
MORE THAN 200 million people on this planet worry about the same invisible villain: their blood glucose. High, low, just right? For many of these diabetics, it’s a medical version of Goldilocks that entails four or more blood-test finger pricks a day and a jab in the thigh with a needle full of insulin at mealtimes. It’s a drag and I should know—I was diagnosed as a type 1 diabetic 30 years ago. At the time my father thought to himself, “She’ll be cured by the time she’s in college.” I’m now well beyond college age, and not only do I still have diabetes but I still use (basically) the same hardware and medications.
Read More