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Food Trend Predictions for 2019
Cabbage shortage hits South Korea's kimchi culture
" . . . The damage has left households struggling to find affordable cabbages to turn into the spicy pickle, which accompanies almost every meal in South Korea and has become a popular 'superfood' ...
A conversation with food researcher Ariana Gunderson on recreating food in pandemic literature
Another Decameron project with some observations on the use of comfort food in stressful times.
America Has Lost Its Taste for Iceberg Lettuce
The rise of kale shown here is no surprise. But I'll speak up for escarole . . . I love making Italian wedding soup. Wedge salads using iceberg lettuce have been on many take-out menus during the p...
Just Eat It: Documentary & Panel Discussion, 10/16
"Please join the Office of Sustainability at the University of California, Merced for a panel discussion with producer Jen Rustemeyer from the documentary film, 'Just Eat It'. The event will be hel...
Marketers say pandemic has raised interest in produce
". . . 'Cost, taste and variety are traditionally the most important reasons people choose a restaurant, followed by convenience,' Li said. 'What's in the No. 1 position now is cleanliness and sani...
The red abalone is dying off
“For people who think they don’t like fish…it’s amazing to see their eyes just sparkle when they take a bite and go ‘this is absolutely incredible,’” says Joe Cresalia, a recreational diver who liv...
What's with all these craft beers?
Caught a commentary by commentator/comedian Jim Gaffigan on CBS Sunday Morning Show this past weekend lambasting the explosion of craft beers/microbreweries around the country. It struck me as true...
Restaurant Critics Not Writing Dine-in Reviews
I've noticed some dining critics writing essays in which they proclaim that they will not resume reviewing restaurants based on on-site dining, even as restaurants reopen their dining rooms in many...
The Silent Suffering of Cafeteria Workers
" . . . This spring and summer, thousands of K–12 cafeteria workers across the country continued working at schools that were closed to students, making sure that the millions of children who rely ...
NY Times: America at Hunger's Edge
". . . In the pandemic economy, nearly one in eight households doesn’t have enough to eat. . . . Treating hunger as a temporary emergency, instead of a symptom of systemic problems, has always inf...
Sales at San Francisco Restaurants Have Dropped By 91 Percent
Based on aggregated and anonymous credit card sales data obtained by the San Francisco Chamber of Commerce: • San Francisco restaurant sales are down 84 percent year-over-year, comparing July...
Free School Meals for Kids extended through December 31, 2020
One piece of good news on Monday . . . under pressure from Congress and child hunger advocates, the USDA reversed itself to extend free meals for children through year-end. While this does not cove...
Op-Ed: The successful reopening of restaurants might lie in pedestrian-only streets
" . . . An innovative alternative is to temporarily close main streets to cars, and repurpose that space. That means instead of narrow sidewalks there will be plenty of room for pedestrian flow. An...
Garlic. Peeled? Unpeeled?
I have been seeing, with increasing frequency, recipes that call for adding whole garlic cloves with the peel on. This seems to be a recent innovation. I don't recall ever seeing this in older cook...
Vegetable crop planting uncertainties
" . . . The latest shutdown order doesn't have an expiration date, leading Shaw to predict depressed markets could last into August, as restaurants don't know when they'll be able to resume indoor ...
Seafood consumption statistics in the U.S. (pre-pandemic)
" . . . The exact numbers are this: 56% of seafood is purchased at a retail outlet like a grocery store or fish market, while 31% is purchased at restaurants (the remaining percentages are personal...
An argument AGAINST sit-down dining during the pandemic
Personally, I am not ready to eat *in* a restaurant right now, even outside on a patio. What about you?
How Do Americans Feel About Eating At Restaurants Right Now?
" . . . With social distancing guidelines across the country in flux, the online neighborhood hub Nextdoor asked 745,000 people in the U.S. how they feel about dining in — or out. The survey, condu...
Branching out to a new plant-based ingredient made from wood
" . . . Arbiom got its start by breaking down wood through natural fermentation, akin to what mushrooms that grow on tree stumps do, to look for the chemical compounds that are produced and could b...
For a cold, heartless robot, Sally makes a decent salad
" . . . Even before COVID-19 forced more than 5.9 million U.S. restaurant employees out of work in March and April, according to Restaurant Business magazine, California’s restaurant industry was f...