Food

Why Real Foodies Are Tired of the ‘Foodie’ Myth

Beth Kaiserman

The book American Foodie does not accept the fact that people are foodies without psychoanalyzing its every facet. It delves into detail about America’s current food obsession and whether food can compare with fine art. Some people think food is to millennials what music was to the baby boomers of the ‘60s and ‘70s. Millennials are now more concerned with health and mistrusting of big brand foods and government. I think the food revolution represents our larger intention of questioning everything. 

Where to Find the Best Bagels in New York City

Beth Kaiserman

When you live in a city that freaks out over a rainbow bagel, and then freaks out when it can no longer get a rainbow bagel, you tend to know a thing or two about our round, doughy friends. Though not as ubiquitous as I thought they would be in New York City, bagels still play a major part in New York living. The hangover bagel. The brunch with parents bagel. The desperate dinner bagel. And the bagels keep on spinning.

‘Food and Wine’ Lists Most Promising U.S. Chefs of the Year

Richard Leong

From a four-generation restaurant family, Kris Yenbamroong of Night + Market in Los Angeles has put his own mark on Thai cuisine, while Michael Gulotta with his MoPho in New Orleans incorporates Vietnamese influences with local ingredients from Louisiana. Of Hawaiian-Chinese-Indian descent, Ravi Kapur at Liholiho Yacht Club in San Francisco has won raves for his playful menu which integrates miso, kimchi and other Asian food staples.

 

Italy's Historic Cities Urge Restaurants to Push Local Produce

Isla Binnie

Fried cow's brains might not be to everyone's taste, but more people may sample the Florentine specialty now that Italy's art capital has ordered food outlets in the city center to sell mostly local produce. Florence is the latest Italian tourist destination to adopt the mantra "you are what you eat," and is requiring shops and restaurants to make sure that 70 percent of their food comes from the surrounding region.

Drinks Companies Gear Up for Pick-Up in Global Demand

David Jones and Martinne Geller

The world's biggest spirits groups such as Britain's Diageo Plc and U.S.-based Fortune Brands Inc FO.N are ramping up spending ahead of an anticipated pick-up in global demand. Neither has spotted the first clear signs of a recovery. But both distillers, which make products like Smirnoff vodka and Jim Beam bourbon, are gearing up for better times ahead by identifying key brands and geographies for future growth.

The Hunt for the Ultimate Taco in New York City

Beth Kaiserman

But tacos are one ferocious reason for debate. Anyone who’s lived in California at any point usually detests all of New York’s taco options. Others who rely on tacos for cheap and hearty sustenance during or after a night of drinking have their own special spots that serve “the best” breakfast taco to cure their pain. The problem is, most breakfast tacos are amazing after a night of picklebacks and bad decisions. How can we trust these folks to know what good tacos are?

The Tipping Point: Restaurateur Danny Meyer Takes a Stand

Rebekah Frank

It is strange to see Danny Meyer, well-known New York City restaurateur and CEO of Union Square Hospitality Group, appear in an article about the federal minimum wage and workers in restaurants he likely never sets foot in, and yet there he is. This is because Danny Meyer, the man behind Union Square Café, Shake Shack and Gramercy Tavern, among others, has set out to eliminate tipping at all of his restaurants, beginning with The Modern and followed by the remaining 12, by the end of 2016. 

Cider Makes a Comeback in New York

Beth Kaiserman

The "cider" revival refers to traditional alcoholic cider, made by fermenting apples, usually of more than one variety. It's produced like wine, which is fermented from grapes. A number of farmstead cider makers have emerged in New York, turning the beautiful heirloom apple varieties of upstate New York into delicious, unique ciders. These are often less sweet and more nuanced than mass-market ciders Americans may be used to.

How Hawaiian Food Went Mainstream in New York City

Beth Kaiserman

Chef Jon Matsubara is chef de cuisine at Japengo in Waikiki, an Asian fusion restaurant serving island classics and seasonal tasting menus. He said Hawaiian food has seen positive change during his career. “We are using more local ingredients than ever before and have been able to share our progress through various social media channels,” he said. “I am equally excited and honored to play an active role in the Hawaiian food movement.”

Organic Foods Pull Back From Escalating Growth at Mainstream Retailers

Brad Dorfman

Organic foods and beverages are pulling back from startling growth levels in recent years and settling into a small niche space at mainstream retailers, food industry executives and analysts said this week. The recession put a halt to the double-digit sales growth organic foods saw earlier last decade. But even when the economy improves, organics are not likely to rebound to such lofty heights as consumers and retailers now have other priorities for spending and shelf space.

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