For some people, beer is the perfect end to a workday. For Bertha Jimenez, it’s the start of a new way to eliminate food waste.
Breweries throw out millions of pounds of used grain every day that could have other uses. While some is repurposed as animal feed, compostable products or heating fuel, little has been exploited for its value as food.
Read MoreWhen he was 9 years old, Alex Vardakostas started working at his parents’ fast-food restaurant in southern California, where he experienced firsthand the mindless repetition of flipping burgers. “Let’s be honest, it’s not the culmination of the human spirit,” said Vardakostas, now 33. His experience led him to a career in robotics.
Read MoreEven by Napa Valley’s astronomical real estate standards, the sale of Heitz Wine Cellars for a reported $180 million raised eyebrows. It’s the new normal there, though: According to the Napa-based County Appraisals Inc., vineyard properties in the area now routinely go for $400,000 an acre.
Read MoreI’ve spent a lifetime reading nutrition labels on the back of packages and deciding whether to eat a food based on the number of calories it contained. After decades of being told that these were the units of energy that mattered most, I’d settled in to a weight, and a habit, that I didn’t love. Faced with a world full of new diets and compelling research, I was finally ready to ditch my calorie-counting routine.
Read MoreIn America’s food-obsessed landscape, the quickest route to a new idea is to look for something already being done—and then make it vegan. Wild Earth Inc., a startup based in Berkeley, California, is doing that to pet food with lab-created proteins. Translated, that means fake meat for Fido.
Read MoreFor Rabbi Chaim Lazaroff of Houston, Texas, the kitchen is his happy place. That's why, when he was asked to share a few Passover recipes on FOX 26 Houston, his local news station, he jumped at the opportunity. "If I could, I would cook all day," says the rabbi, who is also the co-director of Chabad of Uptown, a community center for Jewish people.
Read MoreThe most famous address in Washington is 1600 Pennsylvania Ave. But starting in late April the Trump International Hotel just down the street will be the most polarizing—at least for foodies.
Read MoreSo you’re dining at a fancy restaurant and choose to splurge on some truffles to top off your repast. The server steps up and presents the vaguely ugly tuber. As the pungent slices rain down on your main course, the waiter announces that these truffles didn’t come from Italy, the traditional provenance of this decadent garnish. They hail from Greece.
Read MoreDespite radical advances in technology, many companies still plan routes for their delivery trucks the same way they did a decade ago. Managers create itineraries the day before, and then hand printouts to drivers to follow or add them to the hand-held devices that their drivers carry at their hip.
Read MoreLast January, as one does, I pledged to eat better. Not one to phone it in, I adopted a meal plan with almost every vice crossed off the list. I blame Instagram, which was where I first spied the hashtag #Whole30, along with hundreds of iPhone-perfect images of delicious-looking food. If I ate nothing but whole, unprocessed foods for 30 days, the Whole30 program promised, I would have less bloating, fewer cravings, better sleep and more energy.
Read MoreAs helicopters rescued people and their pets off Atlas Peak, in Napa, Calif., one night in October, Christian Palmaz was nearby battling his own flames. His task: to save his family’s winery, Palmaz Vineyards.
Read MoreEven when things aren't going your way, there's chocolate: a universal balm if ever there was one. While cacao beans –– the precursor of a chocolate bar –– grow in many places, one country where you can find superb specimens is Venezuela.
Read MoreMark Spitznagel is a guy who gives new meaning to the term “gentleman farmer.”
In Northport, Mich., among rolling hills and barns that evoke the mountains of Europe, Spitznagel and his wife Amy are producing French-styled goat cheese such as Idyll Gris, which features a silvery ash coating between fluffy light layers of fragrant goat cheese.
Read MoreDavid Yeung believes that meat is the new tobacco. But the long-time vegetarian and practicing Buddhist won’t try to get you to stop eating meat. He just wants you to consider eating less.
That’s what he’s trying to do with the citizens of Hong Kong, who collectively have the highest per-capita meat and seafood consumption in the world, according to a 2015 study by Euromonitor. (Surprising, right? We’ll give you a moment to digest.) His life’s mission is to get the citizens of our planet—particularly his home city—to cut out eating animals at least one day a week. And it’s working.
Ample Hills Creamery Inc. is known around New York for its indulgent, over-the-top ice creams such as Salted Crack Caramel and Chocolate 3 Ways. Around the country, it’s recognized as the official ice cream of the Star Wars film franchise, and whose limited-edition Dark Side and Light Side flavors, released in conjunction with The Force Awakens, sold 40,000 pints online.
Read MoreFor the past year and a half I’ve been buying a medical device from Italy that has improved my life immeasurably. It wasn’t easy: I roped in a good friend who had moved to Milan to buy the device and ship it to me because it wasn’t yet available in the States. And it was expensive: over $1,600 a year.
But my black-market purchase helps me manage my Type 1 diabetes without the need to draw blood from my callused fingers 10-plus times a day to track my glucose level, a ritual that had been an unpleasant part of my life for decades.
Read MoreRosé has evolved into the most clichéd of beverages: it’s a drive-thru, a pool party, a hashtag. At the same time, it's become one of the most powerful forces in the beverage category. It’s now a third channel of revenue for wine makers, retailers, and distributors, elbowing its way alongside the traditional categories of red and white.
Read MoreWhen you walk into a cheese shop to buy a wedge for your next party, your go-to person behind the counter is the cheesemonger. In France, where cheese is king, this role is crystal clear. In the U.S., it's a bit hazy.
Read MoreOn the face of it, Camembert doesn't seem like an endangered species. In fact, the soft-ripened cheese seems like the opposite: Three hundred and sixty million wheels are produced annually in France.
Read MoreYou may have overlooked this tiny organism until now, but 2017 might very well be the year of algae. Don’t believe it? It’s already in baking mixes, cookies, milk, nondairy creamers, vegan eggs, salad dressing, ice-cream, smoothies, and protein powders, to name a few. Soon, the extract from spirulina––a form of microalgae––will provide the color for blue M&Ms. Prefer the green ones? It can do that, too.
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