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.
This insanely slippery non-stick coating gets every last bit out of jars. Even glue jars. Watch.
LiquiGlide is a super slippery coating that can be applied to all types of surfaces. WhenCo.Exist first broke the news about the invention, Dave Smith, the PhD candidate behind the novel substance, was focused on using LiquiGlide to make ketchup flow from jars like water—so we no longer had to tussle with that bottle of Heinz like a Shake Weight. (His aim was noble: Smith estimated the solution could save more than a million tons of annual food waste in the sauce industry alone.)
Since then, Smith has dropped out of MIT, incorporated LiquiGlide, and built up a team of nearly 20 mechanical engineers and nano-technologists. His company is now negotiating deals with the largest consumer packaged goods companies to bring LiquiGlide to everything from toothpaste and syrup to beer. He’s also exploring how the technology could be applied to a new range of industries, including medical, manufacturing, and even transportation products.
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.
Today at 1:30PM EST we will be hosting a live Q & A with Chef Sarah Simmons, one of 2013’s Most Creative People and the woman behind one of the most exciting dining experiences in New York.
Join us here.
If you eat processed food and you’re not a vegan, a decent portion of your diet probably comes from factory-farmed eggs. Sure, you may stick to cage-free eggs when you’re cooking omelets, but 95% of eggs in the U.S. come from battery-caged facilities where birds are packed body to body in impossibly small spaces.
A San Francisco startup wants to change that. It makes a plant-based egg substitute so believable that it’s about to sign two deals with Fortune 500 food companies that want to use the stuff in sauces and dressings.