Your browser is out-of-date!

Update your browser to view this website correctly. Update my browser now

×

How beer is made, African-American culinary traditions and Gala apples

Every week, Restaurant SmartBrief editors scour the Internet for the breaking news and best-practices stories that restaurant owners and managers need to make their businesses smarter. However, every week, hundreds of fascinating food, beverage and restaurant stories don’t make the cut. Here are a few of my favorite stories from the past week that didn’t make the newsletter:

  • Jessica B. Harris talks about stereotypes of African-American culinary traditions at Zester Daily. Harris is the author of recently published “High on the Hog: A Culinary Journey From Africa to America. “
  • The Root examines IHOP’s recent addition of chicken and waffles to its menu and explores the dish’s history.
  • A “Bill Nye the Science Guy”-type education on how beer is made is presented in this video from the American Chemical Society and the Boston Herald (full disclosure: my husband works for ACS).
  • No Pink Ladies for me! My beloved Gala apple takes over the U.K., according to The Independent.
  • Restaurant Girl interviews culinary prodigy Greg Grossman, who at the age of 15 has already studied with Ferran Adria and recently hosted at The Feast’s pop-up dinner at the Sanctuary Hotel.

Join the conversation in Restaurant SmartBrief’s LinkedIn group. Tell us your favorite food story of the week.

dr3amer via iStock

Sorry. No data so far.

Close