At the urging of doctor friends and a few popular books, I embarked on a diet plan earlier this year called intermittent fasting. The basics are that I could eat the foods I enjoyed and most of my regular meals, but it had to be within a short time frame of eight to 10 hours. Outside of that, I would stick to water, tea and black coffee.
When 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.
Despite 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.
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.
Caviar has, historically, been a luxury ingredient. Now it’s garnishing everything from potatoes to waffles to donuts. But there’s one kind that U.S. consumers haven’t been able to get.
True beluga caviar—the roe from a beluga sturgeon—has been illegal in America since 2005, when the U.S. Fish and Wildlife Service (FWS) banned the import of all beluga products from the Caspian Sea.
The 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.
Wine is usually a fun topic, but in the Golden State, the fourth-largest wine-producing region in the world, it’s also big business: 85 percent of domestic wine comes from over 600,000 acres of grapes grown in California. Operating at this scale means the wine business must also consider land stewardship. Two of the state’s biggest and best-known wine counties—the neighboring communities of Napa, which has more vintners, and Sonoma, which has more growers—are both working toward achieving goals of 100 percent sustainability within the next few years.
For 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.
Like the drummer in a band, Corey Waldron—an ex-barista from Fort Wayne, Indiana—was tired of hiding behind a hulking metal instrument. So, he set out to create a new type of espresso machine, one that is hidden from view. Modbar, short for modular brewing systems, is a set of three individual chrome "taps" (think of a bar with beer taps) that sprout up from a counter and dispense espresso, steamed milk and pour-over coffee. What’s new is that the once manual barista job now pairs with slick electronic components under the counter that can be endlessly programmed to control details like pressure, temperature, cleaning and more.
You 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.
Differences of opinion are fundamental to Judaism: we can’t even agree on the spellings of key words. (Is it matzo, matzoh, or matzah?) At the Passover seder it’s no surprise that, except for the seder plate, there are 1,001 differences in the way Jews celebrate the holiday. Some eat brisket, some eat chicken, some eat both. The waters are divided over whether the matzo balls should be fluffy or dense (mine=fluffy). Kugel can be sweet or savory.