The Board of Health in New York recently passed a controversial provision which would force New York restaurant chains to label items that exceed a sodium limit–they are now facing a lawsuit.
Farm Road Hospitality opened a pop-up at Madison Square Eats this September in the hopes of spreading the word about their upcoming brick and mortar shop. The team curates delicious state fair-inspired food and boasts a seasoned chef who has worked at countless places, including Momofuku.
Located on the site of an ancient monastery in London, Alcoholic Architecture invites guests to walk through a cloud of breathable spirits that will gently intoxicate them with a one-to-three ratio of alcohol to mixer.
Ordering food with emoji is a rising trend in meal delivery, but does it truly have staying power or are there simply too many problems with this system for it to have a future?
NASA astronauts have successfully grown and eaten a batch of lettuce grown in space. The science of food in space is a constantly evolving field, and one such advancement has just recently made headlines. As you read this, the crew of the International Space Station are picking their meals from a selection of food that includes scrambled eggs, shrimp cocktail, beef tips with mushroom, pudding, and chocolate chip cookies.
Through the process of chip grafting, artist Sam Van Aken has created a “Franken-tree” that can bear up to 40 different types of fruit. As its name suggests, the tree is capable of bearing up to 40 different types of “stone fruit,” or fruit with large, hard seeds, of the genus Prunus.
America has a food waste problem, a very large one. The nation’s obsession with “sell by” dates and perfect packaging has led to an epidemic of food waste.
The Center for Genomic Gastronomy came up with the concept of smog meringues in Bangalore, India. They have since collaborated with others to make desserts that sample different air pollution.
Sonia Faruqi’s ‘Project Animal Farm: An Accidental Journey into the Secret World of Farming and the Truth About Our Food’ boasts a five star rating on both Amazon and Barnes & Noble. The author studied at Dartmouth College before working on Wall Street, but she realized her true passion after volunteering at a dairy farm.
A rise in food studies programs shows that Americans are starting to educate themselves on how politics, demographics, and location affect the food insecurity of an area.
For people with demanding work schedules, it’s difficult to find time to eat right and stay healthy. The tech gurus of Silicon Valley rely on protein powder beverages for their daily nutritional intake.
Up until very recently, there was very little to dislike about the almond. In light of Rain Week, Dish + Drink takes a look at the link between California’s water consumption and almonds.
Humidity affects a number of factors in our daily existence: our environments, our health, our mood, our hair. Professional bakers talk to Dish + Drink about the ways in which humidity affects their trade.
The social and environmental consequences of the booming gluten-free (GF) economy cannot be overlooked. Didier Bazile, member of the Food and Agriculture Org. of the UN, believes that there is a lot of inaccurate information being circulated about quinoa producers in Bolivia and Peru.
Farmers often treat fruits and vegetables with many kinds of synthetic fertilizers and pesticides that are not fit for human consumption. Organically grown crops, labeled as such by the US Department of Agriculture (USDA), are required to be free from synthetic fertilizers and most synthetic pesticides. For this reason, many see them as a healthier choice compared to conventionally grown options.