"It’s mind-boggling to come into this old building and see so much greenery. The colors are almost electric. Looking at this kale planted two weeks ago, you’d be shocked at how quickly it’s grown."
Urban Organics uses aquaponics to grow tilapia and vegetables in an old industrial space with no dirt and sun. It’s bringing jobs and production back to a downtrodden neighborhood in St. Paul Minnesota—and local food, as well.
“In a unanimous ruling, the Supreme Court ruled today that Coca-Cola can be sued for false advertising for its pomegranate-blueberry juice—which contains less than a percent each of pomegranate and blueberry juice—despite complying with FDA regulations.”
A new dessert craze is poised to sweep Los Angeles—and maybe far beyond. Happy summer, people.
Ever since we hit peak cronut, dreaming up the next hybrid frankenfood has become something of a culinary arm’s race. On the high end, foodie havens like Brooklyn’s Smorgasbord have been pushing the ramen burger (side note: it’s alriiight), while lower-brow fast food chains like Taco Bell are now assembling breakfast tacos made with waffles.
None of those really held a sugary torch, mind you, to pastry chef Dominique Ansel’s original masterpiece, which at one point drew lines around the block that stretched for more than two hours. But this—this—re-imagined ice cream sandwich by Los Angeles chef Sylvia Yoo might be the closest thing we’ve seen yet. Because churros.
A new project from the burrito chain and author Jonathan Safran Foer puts some intelligent musings in front of you as you stuff your face.
The next time you eat a burrito, it might come wrapped up in a poem or a little philosophy from a Harvard professor. Starting today, Chipotle will be rolling out a new line of oddly literary packaging—bags and cups printed with new writing both from authors you might find in the New Yorker as well as comedians like Sarah Silverman.
Like to drink beer while bowling? This new packaging concept combines the two activities into one.
Most of us are pretty proud of ourselves when we recycle a bottle instead of throwing it into the trash. But recycling isn’t a perfect process. If you’re recycling aluminum, it’s highly efficient, but glass—which is so beloved for beer and wine drinkers—is ostensibly a wash.
Enter Ford Jekson, a conceptual drink by Constantin Bolimond. It reimagines the six-pack as a reusable toy that you can bowl with. Each bottle becomes a pin, and a ball—which appears to have no practical purpose beyond being a ball—comes packaged with it to complete the game.
“When the menu is on the screen and you’re hungry, you add a side dish. You click, its ready to go. Over the phone you just order what you set out to. We see way less impulse purchases of appetizers over the phone. We also see a lot more upsells, items like street cart fries are two bucks extra with the meal because it’s in front of you.”
A bowl of honey oozes into frame. A cup of cocoa is carefully tipped to spill in casual opulence. Nuts and seeds are sprinkled everywhere. A cutting board is turned a few millimeters to the perfect angle. Whose hands are doing the work? We never know.
This isn’t a professional food photo shoot. It’s a live cooking show called nowyourecooking. By Stockholm creative agency House of Radon, in a promotion for Electrolux, the video looks nothing like your average Food Network programming, in which an overzealous personality talks you through the steps of making some new spin on boneless skinless chicken breasts. Instead, there are no words at all, as a camera fixates on a meticulously staged and styled kitchen surface, and you watch dishes get prepared like a cover of Saveur has come to life.
The problem? No one really wanted to share their candy-buying habits. “People got angry—playfully—with the Twitter account that sends the messages,” Hayward says. “They’d say things like ‘I thought this was our secret, why are you telling everyone I bought snacks?’”
There are easily thousands of bars in New York City. And while there are maps of historic watering holes, and lists of the city’s best new bars, there has yet to exist a savvy map of the new drinking staples in town. Luckily, Pop Chart Lab’s latest print, The Distinguished Drinkeries of New York City, is a handy compendium of New York’s most refined places to go when you want to get a buzz on.