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Does anyone know where the name "fast casual" came from?
These restaurants are indeed fast and casual, but the moniker is a combination of fast food and casual encounters, of which it is neither. I find it to be a peculiar choice. Is there a better name ...
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Udi Good question, I've also wondered about this.
What is the best way to incorporate tomatoes, specifically, that have reached their end in look and feel?
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mirasingh This happens to me all the time because I always over-buy tomatoes. Slice and toss the moldy parts. If you have more than one, these are great for a shakshukah. You can also make a tomato jam like...
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sugardetoxme I always do tomato sauce or gazpacho!
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olivettefarm Tomato jam or chutney are top on my list! Storing your tomatoes in a cool, dark space will help slow down the ripening/over-ripening process.
Does 'Natural Wine' Deserve Its Own Classification?
eater.com
We talk so much about food classifications and labeling, but what about wine? The rules of natural wine are unclear. #foodnews #policynews
Heading out to Austin tomorrow! Any recommendations?
austin.eater.com
City of Austin
(Other than the obvious Torchy's)
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sugardetoxme Oh I have a list. I'll try to find it!
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sugardetoxme Check out Eastside Cafe, Daily Juice, Sustainable Food Center, Thuderbird Coffee, the original Whole Foods and 24 Diner. Then on other notes that aren't good related: Barton Springs, the Cathedral...
Who all is headed to Just Food's conference this weekend? Will anyone be at the CSA Summit tomorrow?
Are millennials ignoring key food policy issues?
medium.com
Does our foodie movement stop short? Conversations about our meals, non-GMO and local are everywhere. But what about food scarcity, farm subsidies and fair labor laws? What are your thoughts? #poli...
Is dashi the "new" stock?
food52.com
Who is a dashi fan? I've never made it, but imagine it would indeed be a great stand-in for veggie stock. I always used the box kind (except for Thanksgiving when I make my own) and don't mind it a...
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Udi What is Dashi?
What do you think of seal meat?
munchies.vice.com
Alaskan natives bring their cultural cuisine to more people.
“Where’s the blubber?” is not a phrase you hear often in restaurant kitchens."
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DietID_TeamDietitians Wow this was a bit shocking. I know they say they treat the animal humanely but I can't imagine this is good for the ocean. @inahalfshell can you weigh in?
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brittanymbarton as long as it's done sustainably.
#Ladyboss Melissa Yanovitch launches Pursebox. Marketing ideas?
purseboxshop.com
A purse + lunch box for girls. She's looking for great marketing ideas and partnerships? Sent her a few of mine but do you have thoughts?
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katewilson OMG! I wish I had this when I was a kid. (I may still get one) she should partner with that Bettina lady who writes on school lunches for kids
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cheesegrotto We should build a cheese cave in a pocket 🧀😆
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DietID_TeamDietitians Totally agree on the cheese pocket!
Have you seen 'Chef's Table' on Netflix? It's coming back for three more seasons!
eater.com
If you haven't seen it I HIGHLY recommend watching the first season! One of the most amazing and beautifully made shows I have ever seen. They're almost like mini films! #foodnews
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DietID_TeamDietitians Yes!! I feel like folks filming and editing had such a great time because it was just stunning!
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annefood Agreed.
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BenjaminWalmer Outstanding.