Scientists have already proven it’s possible to grow a burger in the lab using a few cells from a cow. Someday, it might also be possible to grow food from fake plastic cells—and get all of the nutrition we need without relying on nature or a farm.
“You can really make sense of what people find appealing from the data if you have enough of it. It’s been fun to be really big dorks when it comes to dinner.”
CMO Frances Allen talks about Denny’s (dennys) content marketing success, how it manages its offbeat social media persona and 5 core principles driving it all.
Want something better? The founder of Blue Bottle Coffee found the market “repulsive,” and decided to take on the industry.
With this partnership, Munchery’s meal data, which breaks down calories, fiber, and fat, will automatically transfer to the Jawbone UP app.
Kids who could identify golden arches and other junk food logos had higher BMIs than their brand-ignorant peers, researchers found.
A new study shows that young children who are familiar with unhealthy food branding—McDonald’s golden arches, Trix’s silly rabbit, Burger King’s crown—are more likely to be overweight than their brand-ignorant peers. Studies show that people who are overweight in childhood tend to stay that way.
The researchers tested two groups of three- to five-year-olds on their knowledge of fast food and processed food brands like McDonald’s, Burger King, Coke, Pepsi, Fritos, and Doritos. They found that those who could correctly identify the sugar-and-grease-mongering logos tended to have higher body mass indexes (BMIs). “We found the relationship between brand knowledge and BMI to be quite robust,” said Anna McAlister, an MSU assistant professor of advertising and public relations who was a member of the research team.
American soldiers can’t drink when they’re fighting overseas, but returning vets can work wonders in the brewery.
Among the thousands of beers that will be drank near Fort Bragg this Fourth, there will be at least one that got its start in the war zone of Iraq. Working as medics in a Baghdad hospital, becoming numb to the wounds of war that they treated around the clock, Gerald Montero and two other medics spent their downtime talking about all the beer they would drink and make upon their return. When Eric Whealton, Tito Valenzuela, and Montero all finished their tours and arrived at Fort Bragg, they found a community perfect for launching their inaugural brew, Dirtbag Ales.
A “dirtbag” is defined by Urban Dictionary as a person who is a committed to an extreme lifestyle to the point of abandoning societal norms. There is some of that in this trio of veteran brewers, and in many of the military veteran brewers across the country.
In this new campaign British comedian Stephen Merchant voices his displeasure at this annual anti-British celebration. “That’s like your girlfriend breaking up with you and then celebrating with fireworks every year, for 300 years.”
Move over, green juice. Startup execs, Hollywood A-listers, and regular joes are now swearing by butter-infused Bulletproof coffee.
“Did I throw a handful of products up against a refrigerator and see what stuck? No. Anything that increases human performance is fair game.”
If you have trouble resisting the impulse to check your smartphone while you’re out with friends or having dinner on a date, this table might help: By literally strapping two people together for the duration of the meal, it forces them to pay attention to each other.
How Elizabeth Meltz is using technology to turn Batali hotspots like Babbo into some of the restaurant biz’s most eco-friendly eateries.
When you eat at Babbo, Del Posto, or any of Mario Batali and Joe Bastianich’s other celebrated restaurants, you can be sure that every aspect of the pasta and wine have been carefully considered. What you might not realize is that your meal’s environmental impact has been just as closely thought through.
About 60 miles from the site of the deadly 2011 nuclear disaster in Fukushima prefecture, inside a former silicon chip manufacturing facility owned by the Japanese computer company Fujitsu, a small team of highly trained engineers are working on one of the company’s hottest new products. Fujitsu’s marketing team claims it’s already proving a hit with their oldest—and youngest—consumers. It’s so popular, in fact, it’s probably just the first in a long line of related Fujitsu products. The product is lettuce.
The tangy tale of Tessemae’s salad dressing. Made by Greg Vetter and his two brothers, it just hit Costco’s shelves. Lettuce, rejoice.
GREG VETTER: My brothers and I were wild as hell, and my mom had to figure out how to get us to eat our vegetables. She made this lemon garlic dressing, and suddenly we were just crushing salad at dinner. We played high school, college, and professional lacrosse, and the only thing the teams ever asked of our mom was to bring that salad dressing. When we went to college, she made it for our college houses in two-liter bottles.
I moved in with my girlfriend, now wife, and my mom made salad dressing for our house. One day in January of 2009, I came home to have lunch, and the salad dressing was missing from the fridge. I called one of my buddies, Smitty, who doesnot eat salad—he eats Taco Bell for lunch every day—and I was like, “Did you take my salad dressing?” And he said, “Yeah, I woke up, I needed it, I knew the code to your house, I got it, and now I’m eating spinach.” I’m like, “Well, bring it back.” He’s like, “Okay.”
Later I’m with my mom, and I’m like, “What kind of man steals another man’s salad dressing?” I’m like, “I think we should bottle this. If I get us into Whole Foods, will you go into business with me?” She was like, “It’s never gonna work.” I was like, “That’s not what I asked you.”
I called Whole Foods and told them I was a food manufacturer, which wasn’t true. I got a meeting with one of the grocery buyers, and I walked in with a Tupperware container of salad. The guy’s like, “Where’s the packaging?” I’m like, “Dude, you’re busy, it’s lunch, I brought you a salad.” He looks at me like I’m on something, but soon he’s taking these pieces of wet lettuce and licking the dressing off. He says, “You have something special.”
"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.