Friday Food News

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CIDER BARS ARE TAKING ROOT
We are currently experiencing a fermented-cider revival that has fueled a rapid growth in producers, drinkers and cider bars, including Wassail in New York City, Bushwhacker Cider in Portland, Upcider in San Francisco and Capitol Cider in Seattle. Even big brewers like MillerCoors and Anheuser-Busch have begun turning out ciders.
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JAMES BEARD AWARDS 2015 WINNERs
Via Eater
The celebration of American food known as the James Beard Foundation Awards, was hosted for the first time in Chicago this week. Article outlines what you need to know about the winners, the losers, and the overall awards, which are deemed the Oscars of the culinary world. 


A TRIBUTE TO FOOD WRITER JOSH OZERSKY 
Joshua Ozersky, who wrote prolifically on the subjects of dining and drinking for The Wall Street Journal and many other publications, was found dead in Chicago on Monday. He was 47 years old. Mr. Ozersky was in Chicago to attend the annual chef and restaurant awards ceremony presented by the James Beard Foundation. He was a member of that organization’s advisory board as a well as a nominee and winner, in previous years, of its media awards.
 
WHOLE FOODS MARKET WILL ENTER VALUE RING WITH NEW PRICE SENSITIVE CHAIN IN 2016
Unable to shake its reputation for being notoriously expensive, Whole Foods Market is changing tack to appeal to less affluent millennials with the launch of new value-focused chain. According to co-CEO John Mackey the new stores will, “feature a modern, streamlined design, innovative technology and curated selection. It will offer convenient, transparent and values-oriented  experience geared toward millennial shoppers, while appealing to anyone looking for high quality, fresh food at great prices.” The new stores will open next year and further details will be released before Labor Day of 2015.
 
SCIENTISTS DEVELOP LOW-ALLERGEN SOYBEAN
A new low-allergen variety of soy bean has been developed using conventional methods. The variety, dubbed Triple Null by the researchers, has significantly reduced amounts of the three proteins which are responsible for soy’s anti-nutritional and allergenic properties.  
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SMARTPLATE IS THE WORLD’S FIRST BLUETOOTH-ACTIVATED PLATE THAT CAN WEIGH AND IDENTIFY YOUR FOOD 
A plate that costs $199? It’d better be fine china. Actually, it’s SmartPlate: a new dishware technology that’s the first Bluetooth-connected plate on the market. SmartPlate allows you to instantly track and analyze everything you eat and doubles as a digital scale. Although not yet a reality, the gadget has already raised $20,000 on Kickstarter and inventors plan to release it to the world by June 2016.
 
DID HARVARD STUDENTS JUST INVENT THE ‘ULTIMATE’ HIGH TECH BARBECUE SMOKER?
Via Eater
The students of a Harvard engineering class believe that they have created the ultimate barbecue smoker. After attending a Memphis barbecue competition, Harvard professor Kevin Kit Parker assigned is class to build a “foolproof smoker that can repeatedly produce the perfect brisket”, for less than $1000. The students put together a device that is made from ceramic, can control the temperature both inside the smoker and of the meat as it cooks “low and slow.” The team also built and app that allows constant monitoring of the conditions inside the smoker.
image: cider by Jesse Radonski on flickr, Richard Melman at James Beard awards by Kurman Communications on flickr, soybeans by Martin LaBar on flickr

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