Daniel Boulud talks of opening a restaurant for the day like he’s asking the sun to rise. “How can we make the day different, every day?” he asks himself and his staff. “By having a good creative meeting, a good goal to set.” Short, productive meetings are the order.
Meet Chipotle’s first-ever entirely new menu item: Sofritas, the vegan tofu burrito
"There really are two kinds of food entrepreneurs," says venture capitalist Paul Matteucci, who encourages and connects food-tech upstarts through his not-for-profit, Feeding 10 Billion. “There are the ones that hang around Berkeley or Brooklyn, and build businesses mostly for the end consumer. Then there is a whole different group of highly technical people who are building robotics for the field, sensor-based technology, automated watering systems, new food-packaging technologies, and big-data-related inventory control to reduce waste.” These, he says, are “the people who are going to solve the big problems.”
A raft of entrepreneurs and venture capitalists made their money in tech, and now want to do something with an even longer-lasting impact. Meet the Silicon Valley companies trying to fix our broken food system
This is 200 calories of celery. You can bet 200 calories of chocolate takes up less room on a plate. These photos, which come from Wisegeek, are a quick reminder of exactly what 200 calories looks like.
Subscription service Blue Apron helps you get a homemade dinner on the table in a flash. But its bigger creative vision, says chef Matthew Wadiak, is inspiring home cooks to constantly expand their repertoire.
To call awareness to the reality of school lunches and their questionable nutritional value and color palette (beige, gray, and brown seem to be the primary colors), Farah Sheikh, an education campaign manager at the nonprofit, Do Something, created Fed Up. The online campaign asked students to send in photos of their lunches and then vote on which ones they would “eat” and which they would “toss.” Images included the barf-tastic "Pork Slop" from Mississippi and the delightfully colorful lunch combo titled "lunch is pretty awesome" from Texas.
Chef Marc Forgione, of Restaurant Marc Forgione, Khe-Yo, and the new American Cut, talks to Co.Create about his creative process and demonstrates how to make his famous chili lobster.
I always assumed that Elvis’ last meal was the Elvis, but this fascinating and insightful infographic shows the truth about the last thing he and a bunch of other famous dead people ate. Joe Berkowitz gets morbid over at Co.Create.
In a sample of chicken nuggets sourced over the counter from two national fast food chains near the University of Mississippi Medical Center in Jackson, Dr. Richard Deshazo discovered that muscle made up only 40% to 50% of the nuggets. Under the microscope, he and his team found that the rest of the nuggets was mostly fat, with a hearty helping of “epithelium and other supporting tissue” (skin). One contained organ tissue, with a splash of nerves and blood vessels, while the other contained shredded bits of bone.
Fast food logos redesigned as… fat food logos.
McDonald’s is now offering original kids’ books with Happy Meals
Starbucks trademarked “Duffin” (doughnut-muffin mashup), and immediately received backlash. Welcome to #duffingate.
Monsieur, an artificially intelligent robotic bartender, will take your orders and craft perfectly portioned cocktails to your liking—plus, he doesn’t work for tips.
"As you get older, your tastes become more refined, and you quickly learn it’s expensive to get a quality drink. I thought I could design a machine that could provide consistent-quality cocktails to anyone—not just people who can pay $9 a drink, or even $50 a drink," cofounder and CEO Barry Givens told Fast Company.
One way to have more energy at work? Eat smarter. If you don’t get enough protein in your diet—as in, you survive on bagels and coffee, like Ms. Hepburn above—then you’re inviting the low-energy grump into your life. As Lifehacker writer Jason Fitzpatrick notes:
A diet comprised mainly of carbohydrates… . is a recipe for a constant cycle of blood-sugar highs, lows, and the accompanying feelings of exhaustion that go with them. If carbohydrates are the kindling of your metabolism, protein is the slow burning old-growth wood that keeps you going.
How to get more? Fitzpatrick recommends eggs, peanut better, and working in some protein powder. 8 unobvious ways to have way more energy at work