Learn more about the Biomimicry Global Design Challenge, an annual competition that asks teams of students and professionals to address critical global issues with nature-inspired solutions, hosted by the Biomimicry Institute. Find out where past biomimicry entrepreneurs are today with bringing their ideas and food system solutions to market, and learn how to register for future challenges here.
Filipino flavors are among the top food trends forecasted for this year, according to the Specialty Food Association's Trendspotter Panel. Spit-roasted lechon, lumpia spring rolls and meaty stews such as kaldereta and kare-kare are some of the cuisine's most popular dishes and are likely to show up on more US menus this year.
The NRA and nine other business trade groups have created a new group called Visit US Coalition that aims to grow the United States' reputation as a vacation destination and increase the number of visits by international tourists. Traveler spending in the US dipped 3.3% last year, according to the Commerce Department.
Naf Naf Grill has changed its name to Naf Naf Middle Eastern Grill as part of a larger rebranding effort that better reflects the 38-unit fast-casual chain's mission. The changes, which also include a new logo and color palette, come as the company prepares to launch a franchising program in the second quarter, Chief Executive Paul Damico said.
Leaders at a South Carolina elementary school have transformed the school store into a food pantry. The pantry so far supports about six people, and the leaders say they are working to identify other students who could benefit.
Students in Maine who are unable to pay for school meals would receive the meals without question under a proposal from state lawmakers. The bill also would ensure that meal-debt discussions involve only the school and parent, not students.
Food technology was out in force at CES 2018, such as Whirlpool's Yummy 2.0 connected kitchen platform and intelligent kitchens from Innit and SideChef. Inventory-management solutions, robots, voice interfaces, and tech-enabled beer and wine storage and serving tools also made a showing.
Salt-preserved lemons can be used to create a chutney that works as a condiment or can be mixed into dips, dressings and marinades, said chef Floyd Cardoz. He preserves chopped lemons in salt for two weeks before cooking them with sugar, vinegar, coriander, chile, nigella, fennel and mustard for a final product that has a balance of sweetness, saltiness and heat.
For the most flavorful steak au poivre, pressing cracked peppercorns into just one side of the meat helps create a flavorful pan sear that is more difficult to achieve if both sides of the steak are coated in peppercorns, Daniel Gritzer writes. A better sear creates the fond necessary for creating the pan sauce that tops the steaks, he writes.
Women are taking on leadership roles and working to change the culture at restaurant companies including BRG Hospitality and Batali & Bastianich Hospitality Group amid accusations of sexual harassment. "Women are very powerful right now, and have the opportunity to really change the face of how things are run in the kitchen and change the culture," said Beverly Kim, chef/co-owner at Parachute in Chicago.