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DietID_TeamDietitians
TEAM MEMBER
rachna purpose, Food-Lover
New York, New York
About me
Co-Founder of Foodstand. Lover of spices, bubbles, sunshine, brunch parties, & dance breaks. Sharing seasonal Indian experiments, good food finds, and incredible stories from NY and Detroit
Website
Thefoodstand.comCelebrated #earthday with @DevitaDavison at chartreuse kitchen & cocktails. Sharing ideas, opportunities, and a love for apple fritters ❤️🌍
Excited about amazing things to come in this great city.
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DevitaDavison Thanks @Rachna for a delicious and productive lunch! Looking forward to lots of cool of things to come!
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DietID_TeamDietitians 💯
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mirasingh Those look awesome!
Spent the day at the @food_tank summit AND saw some good friends: @changefood @Pulin @Pat @BlueApron @Joanna and Karen 😉 My quick takeaways
•#NoFoodWaste was hot on everyone’s minds because reducing it has impacts across the board - health, climate change, inequities, you name it. Investors / foundations stated that there is definitel...
Apr
24
Insect ice cream sundae station at the Lowline Lab- brought to you by @RobynShapiro
Lowline Lab
The Lowline is hosting the launch of the School of Doodle. - an online creative shook for girls. Part of the activities include an insect ice cream sundae station - including real gummy worms! The ...
The Whole Foods effect - when small producers get the call to go big. Any artisans have experience scaling up fast?? How'd you do it?
nytimes.com
Fascinating read for any food entrepreneur. Also a topic that comes up at literally every #goodfoodspotlight. And shoutout to the Detroit businesses featured!! Would love your thoughts.
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DevitaDavison We're thrilled to have (2) of our very own FoodLab Detroit members mentioned; Shannon Bryne, Owner of Slow Jams and Charma Dompreh, Owner of Sassy Green Chips. Woot! Woot!
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DietID_TeamDietitians 👏🏼👏🏼👏🏼👏🏼
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annefood This is an important consideration that not a lot of people think about. Yes, it's a good problem to have, but a problem nonetheless! And I love Sue Conley. She is amazing.
Keeping it Real: How Farmers’ Markets Verify Producer Claims | Civil Eats
civileats.com
With all the fish fraud and greenwashing I've seen, and hearing about local food suppliers sending jolly green giant products instead of a local lettuce, I was so happy to read that the farmers mar...
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Gwendolyn This is really interesting! Thanks for sharing!
Applications to present at the May #goodfoodspotlight are open! Apply to pitch your business and get feedback and advice
thefoodstand.com
The event is May 16th. Applications close at the end of this week.
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annefood @katewilson re: your spotlight q
Kitchensurfing, the on-demand chef service, has shut down | Re/code - another #foodtech casualty
recode.net
"The startup had raised nearly $20 million in venture capital."
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palaknyc More are coming!!
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Athina Yikes money faucet was turned on. I have one word "bootstrap".
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DietID_TeamDietitians Who else do you know of @Palaknyc? And yes @athina - that much funding comes with a double edged sword
How the Government Decides What You Eat - Food and Environment Reporting Network
thefern.org
This article explains why the government issues nutrition recommendations that promote certain sectors of the food industry rather than the health of the American people. A fantastic read on the po...
Has anyone had matzo made with Klaus's grains? Dan Barber wrote a beautiful op-Ed about discovering delicious matzo- it's all in the grain
nytimes.com
Just in time for Passover!
At Tampa Bay farm-to-table restaurants, you’re being fed fiction. How do we validate the claims of "farm to table" restaurants!?
tampabay.com
A lot of you are in the restaurant industry so have you ever made menu claims that aren't true? And how can we ensure what is represented on the menu (e.g. Local) is true??
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mirasingh This is crazy! It's like the fish story!