cook + dine

A Celebrity, an Internet Billionaire, and a Unicorn Walk Into the Room

via AndNowUKnow produce industry news

via AndNowUKnow produce industry news


It sounds like the opening of a bad joke. Instead, it’s a scene that’s playing out behind the scenes in the meal kit delivery business.

The celebrity
Beyoncé’s got one. So do Cindy Crawford and Gwyneth Paltrow. TV chefs Alex Guarnaschelli, Adam Richman, and a slew of lesser-known alums from shows like Top Chef, The Chew, and Chopped are lending their names and talents to meal kit services. The real stunner is cookbook author and food activist Mark Bittman, who recently stepped down from the plummiest of gigs as a lead food columnist for The New York Times to devote himself to The Purple Carrot, a plant-based meal kit company.

The billionaire
Technology-focused venture capital and private equity investment firms like Accel Partners, Lowercase Capital, and Bessemer Venture Partners have found success by buying into the startup sector of the moment. After getting in early on companies like Uber, LinkedIn, Skype, and Pinterest, they’re pulling out their checkbooks for a piece of the subscription meal business.

The unicorn
Blue Apron and Hello Fresh have already reached unicorn status, and Plated isn’t too far behind. So-called unicorns are the rare startups that, based on fundraising, are valued in the private markets at more than $1 billion. Within the subscription meal kit sector, the designation is hardly the stuff of myth.

What’s in the box (or bag, or basket, or cooler, or crate)?
Menus and pricing structures vary, but all of the meal kit delivery services bring pre-planned menus, prepped and portioned ingredients, and step-by-step instructions. A shipment could bring little screw-top jars filled with pre-measured quantities of vinegar, olive oil, harissa, and crème fraîche. Tiny bags will each contain a teaspoon or two of dried herbs and ground spices, or maybe a clove of peeled garlic or a few sprigs of fresh herbs; larger bags hold greens and grains and pan-ready meats and fish. You”ll do some chopping and sautéing, maybe stuff a squash or mix up a spice rub, but you won’t have to search for recipes, run to the supermarket, or buy an entire jar of black sesame seeds or pomegranate molasses because one recipe calls for a couple of tablespoons.

Meal kits hit the sweet spot for dinner at home on a weeknight.
The goal is a meal that’s better than heat-and-eat prepared food, healthier than takeout, more convenient than scratch cooking, and less expensive than restaurant dining. They’re competing with takeout and fast casual restaurants, the prepared foods available in supermarkets, and the booming category of home-delivered groceries and restaurant meals, which has spawned a few of its own unicorns like Instacart and Delivery Hero.

It’s a niche business with plenty of subdivisions.
You can recreate favorite restaurant dishes at home (Din, Plated, ChefDay!); improve your nutrition (Lighter); whip up a superfood smoothie a day (The Greenblender), eat like a Southerner (PeachDish ) or like you live in New England (Just Add Cooking). There are meal kits for vegans and vegetarians, carnivores, pescatarians, and omnivores. You can follow a gluten-free or Paleo diet, ban all GMOs from your kitchen, or keep kosher.

So many meal kit companies! Billion dollar valuations! Still, most of us don’t know anyone who uses them. 
So far the meal kit business is serving mostly young urbanites, but the market is plenty big: Blue Apron alone ships 3 million meals a month. Millennials already spend more on food outside the home than any other generation, and if they continue their spending patterns as they mature into higher income brackets, they’ll be dropping an additional $6 billion yearly into foodservice.

As a group, the under-40 crowd cares more than their elders about what they eat, where it comes from, and members have a healthy disdain for processed foods. They have broad, adventurous palates and were raised on a steady diet of TV cooking shows. Meal kit delivery services tap into all of that plus there’s an appealing technology component with most transactions taking place through mobile apps. For now, capital continues to flow freely to startups, and every day seems to brings a new meal kit service catering to young would-be cooks who aren’t quite ready to take off their training wheels.



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How One Tweet Landed Arby’s the Top Spot in Social Media



In 2012 Josh Martin, Arby’s Manager of Social Media asked this question:

presented to The Social Media Alliance of Chattanooga

from a presentation to the Social Media Alliance of Chattanooga


Arby’s was then losing the battle for the coveted millennial customer.
It had recently retired the slogan Give In To Your Grown-Up Tastes whose words proved all too prophetic. Arby’s had truly become the restaurant chain of grown-up tastes. It had lost relevance and even recognition among younger diners and was patronized by the oldest customer base in all of fast food. The company had no social media department until Martin joined in 2010, a mere 40,000 Facebook followers, and zero presence on Instagram, Google+, Pinterest, Linkedin, and YouTube.

On January 26, 2014 one tweet changed everything.arbys 40731_54_news_hub_35119_656x500Singer-songwriter Pharrell Williams showed up at the Grammy Awards wearing an oversized hat that bore a striking resemblance to the Arby’s logo. It was a high profile appearance; Williams was a nominee, a presenter, a performer, and went on to take home awards in two major categories (Best Solo Performance and Best Music Video). Arby’s Martin, who was watching the show, seized the moment tweeting Hey @Pharrell can we have our hat back?  and Williams tweeted back Y’all tryna start a roast beef?
This little exchange was a big deal. Really.

A media sensation was born.
Arby’s extended the dialogue for weeks, offering a winning bid of $44,000 for the hat in a charity auction, and then exhibiting it at the Newseum in Washington, D.C. as an artifact of social media history. They grabbed headlines every step of the way including exclusives with the Washington Post and the Today Show. By the time the hat landed in Washington, the story had appeared in more than 1,400 publications and Arby’s Facebook fanbase had gone from 40,000 to 2.5 million and its Twitter following grew to more than 200,000 from a pre-hat level of fewer than 3,000. At its peak, the story garnered more than 120 million media impressions in a single day.

By the end of 2014 Arby’s was widely hailed as the king of social media.
The Wall Street Journal recognized Arby’s tweets to Pharrell Williams as the second best pop culture moment of the year, lagging only the phenomenon of the celebrity selfie. Variety Magazine said that if Academy Awards were given for marketing then Arby’s would surely take home a statuette, and the Shorty Awards, which kind of are the Oscars for short form promotional content, cited the Grammy tweets as 2014’s Best Real-Time Response and gave top honors to Arby’s social media team as Best in Food & Beverage.

Most importantly, Arby’s social media success has had a positive impact on the brand’s bottom line. The company is on a tear, opening 60 new stores this year and remodeling dozens of older ones. Same-store sales are up more than 8% for the year and some newly introduced menu items are the most successful in the chain’s history. And it’s doing this at a time when the rest of the fast food industry is slowing down as it loses sales and market share to fast-casual brands like Chipotle, Panera, and Five Guys.

Clearly social media is a powerful tool for restaurants and food brands. That’s why when something goes wrong, things can go downhill in a hurry. Read on to see what happens when good tweets go bad.


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Pope Francis and Wine: His Cup Runneth Over

Pope Francis enjoys a taste during communion in St. Peter's Basilica via

Pope Francis enjoys a taste during communion in St. Peter’s Basilica via


Vatican City consumes more wine per capita than anywhere else in the world—and its number one citizen is no slouch.
The Pope’s paternal grandfather was a winemaker near Asti in Piedmont, Italy, and as a child he grew up drinking bottles shipped to Argentina from the family vineyard. As the leader of the worldwide Catholic Church, he loves a good wine metaphor (he compares a heart that isn’t luminous to bad wine, while grandparents are likened to a fine vintage) and extolls its celebratory virtues (“Imagine drinking tea at the end of a celebration. No, it’s not good! There is no party without wine!”).

The meek may inherit the earth but Pope Francis preaches that “The finest of wines will come for every person who stakes everything on love.”
He’s not talking about altar wines used in the celebration of the Eucharist “There’s very little sacramental wine that’s good,” according to the Rev. E. Frank Henriques, an Episcopal priest who is the author of The Signet Encyclopedia of Wine, but there’s no reason it can’t be. Roman Catholic canon law governs the making of sacramental wine, and pretty much the only requirements are that it be unadulterated and naturally fermented from pure, fresh grapes. It can be red or white, dry or sweet, and even fortified. Basically any naturally produced wine fits the bill, but most churches rely on a handful of bulk winemakers who label their product for ceremonial use after its purity has been formally pronounced by a bishop of the vineyard’s diocese.

Pope Francis is known to take pleasure in off-the-altar wines. Earlier this year a Vatican gathering of wine producers, oenologists, wine journalists, sommeliers, and representatives of Italy’s gourmet associations awarded him a diploma as an honorary sommelier, honoring his elevation of wine “not just in relation to its Christian symbolism but also to its hedonistic aspect.” And he so thoroughly enjoyed his namesake Cabernet FRANCis, a gift from Napa Valley’s Trinitas Cellars, that his cardinals had to relinquish their own gift bottles to beef up the Pope’s supply of the limited commemorative bottling.

Wines of the Papal visit
While in Washington, Pope Francis will be served a 1986 Harbor Mission Del Sol made from California Mission grapes that were originally planted in the Sierra foothills by Franciscan friars. America’s oldest (143 years) sacramental winery, upstate New York’s O-Neh-Da Vineyard, is supplying wines for the New York leg. So far there’s no word yet on vintages or varietals to be served when the Pope lands in Philadelphia for the World Meeting of Families, but there will be no fewer than 10 specially brewed beer (some made with holy water) to greet the pontiff, Philly style.


image via Philadelphia Brewing Company

image via Philadelphia Brewing Company

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Tofu: A Textural Conundrum

vegan caketopper via Zazzle

vegan caketopper via Zazzle


Has anyone ever said I wish this tasted more like tofu?
Tofu is basically a waterlogged sponge of nothingness that has always had an uphill battle to win favor with flavor-driven American palates. We appreciate texture, but in a secondary role, balancing and completing a dish. When we are wowed by a texture, it tends to be crispy-crunchy or fat-based and creamy — the textures associated with European-style luxury foods.

Tofu originated in China where texture plays a more significant role, even trumping flavor in certain delicacies.
Some of the most prized ingredients in Chinese cooking are texturally challenging to Western palates. There’s the mucousy, jelly-like texture of dried sharks’ fin and bird’s nest soup, and the gelatinous crunch of ingredients like sea cucumber, beef tendon, and jellyfish. These foods are all basically flavor-neutral, but the unfamiliar (and thus objectionable) consistency can be a turn-off.

Don’t make the mistake of lumping tofu in with that group.
Share your true feelings with some tofu-loving friends and they’ll tsk tsk poor you who has never prepared it properly. They’ll insist that you just haven’t had the one magical dish that will open your eyes and taste buds to tofu’s glories. In fact there’s some truth to that. Tofu is a shape-shifting chameleon that can be silken and custardy in one form and firmly meaty in another. If you don’t care for one consistency there’s plenty more to try. It can be spooned like pudding, cooked in crumbles like ground beef, or fried up creamy and crunchy like eggplant. It can be dried into leathery skins or puffed up crisply like a tater tot.

There are good reasons to learn to love tofu.
Tofu is gluten-free, sugar-free, and low in fat and calories. It’s a complete source of protein and essential amino acids and is loaded with iron, calcium, and B-vitamins. It’s cheap, long-lasting, and can make your Meatless Mondays a heartier affair. Which brings us back to poor you who has never had it properly prepared. Know that you’re not alone. There are resources dedicated to bringing palatability to the tofu-averse:
Serious Eats has A Guide to Tofu Types and What to Do With Them.
May’s Machete offers the pragmatically titled How To Make Tofu (So It Doesn’t Suck).
The food scientists at Food Hacks teach you How to Prep Tofu Properly: A Beginner’s Guide for Tofu Haters.
Changing the Texture of Tofu from Vegan Cooking with Love will teach you just that. 


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Saving the Dive Bars: Give them landmark status

Charles Bukowski, patron saint of dive bars

Charles Bukowski, patron saint of dive bars


Does the bathroom have a working lock? Is it stocked with toilet paper?
Are there more wine options than red or white? Are there growlers? More than one kind of bitters? Is anyone wearing a bow tie?
If you could answer ‘yes’ to any of those questions, it’s not a dive bar.

A dive bar doesn’t serve drinks with fresh herbs, it doesn’t have free wifi, and it definitely doesn’t have the words ‘dive bar’ in its name. What it does have are flinty bartenders and cheap drinks. Its walls exude the decades-old vestiges of smoke and beer; so do the seedy midday regulars who slide down the bar to make way for an after-work cross section of construction workers and executives. It’s also a dying breed.

The death of the dive bar is a familiar story to residents of our increasingly gentrified cities.
Dive bars are neighborhood relics occupying shabby spaces that scream ‘deferred maintenance,’ while commercial rents climb and shiny condo towers rise around them. Eventually they fall victim to a hot real estate market and the disappearance of gritty and grizzled neighborhood denizens, the daily daytime drinkers who are a bar’s purest expression of its divey-ness.

Once it’s gone, it’s gone.
No gastropub, cocktail lounge, or new-fangled speakeasy can take its place. A dive bar is part of a city’s unsanitized, unhomogenized past. The new urbanism tends to erase and eliminate the very things that give a city its character. When a dive bar closes, a neighborhood loses a little piece of its soul.

In rapidly gentrifying cities like San Francisco, New York, and Los Angeles, local preservationists hope to safeguard dive bars through landmark designations.
They argue that a city’s legacy businesses should be seen as the metaphorical cousins of architectural landmarks, equally worthy of preservation because of their cultural and historical significance. A landmark designation will usually entitle the businesses and their landlords to preservation funds, special financing, and favorable tax status, which is a tough sell to cash-strapped city governments.

Some residents, city officials, and landmark commissions look at a dive bar and see a sketchy, rundown watering hole that stands in the way of change and progress. Others see a living, breathing emblem of a city’s heritage, and one that can continue to contribute to the intangible but invaluable character of its cultural fabric.

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Read ’em and Weep: 100 Salads that are Worse than a Big Mac



CCF_BarbequeRanchChickenSaladimgresimagesimages   images-3images-2

Just a few members of the salad hall of shame

Salad is never going to win a popularity contest against a hamburger.
Or a burrito or a plate of pasta or a waffle. There’s really only one reason to order an entrée salad at a burger chain or a pancake house or a Mexican restaurant—because it’s healthier than the fat and calorie-laden specialties of the house.

Of course salad has its faults. Everyone knows to look out for cheese and croutons and to go easy on the creamy dressings. But worse than a Big Mac in terms of saturated fat, cholesterol, sodium, and calories? The Physicians Committee for Responsible Medicine analyzed the nutrition data for salads at popular chain restaurants like Applebee’s, California Pizza Kitchen, Denny’s, and IHOP. The group chose the Big Mac as a nutritional yardstick believing it’s a kind of shorthand for everything that’s wrong with the American diet. They found more than a hundred salads, both side and entrée-sized, that are worse for you than McDonald’s iconic sandwich. You could even top off the burger with a couple of donuts and still not come close to the dietary damage done by some of these seemingly good-for-you choices.

Here are some of the worst offenders according to PCRM data:

Applebee’s Grilled Shrimp ‘N Spinach Salad
Applebee’s describes it as: Tender spinach, crisp bacon, roasted red peppers, red onions, toasted almonds and hot bacon vinaigrette topped with grilled shrimp.
PCRM defines it as a sodium disaster.

California Pizza Kitchen’s Moroccan-Spiced Chicken Salad
CPK says it’s: One of a kind, with roasted butternut squash, dates, avocado, toasted almonds, beets, red peppers, chopped egg and cranberries. Tossed with housemade Champagne vinaigrette.
PCRM says it’s more like three of a kind, if the three are the calories in a Big Mac.

IHOP’s Crispy Chicken Cobb Salad
IHOP dubbed it: The most satisfying salad. With crispy chicken, smoky bacon, hard-boiled egg, juicy tomatoes & tangy blue cheese crumbles all tossed in a tasty buttermilk ranch dressing.
PCRM calls it the most cholesterol—more than eight Big Macs put together.

You’ll find the complete list at the website of the Physicians Committee for Responsible Medicine.

Maybe you’d like a side salad with that burger? See why salad is just a gateway to french fries.


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If the Water is American, Can the Beer be German?

image via East Falls House

image via East Falls House


We’ve learned through a recent class action lawsuit that Beck’s German pilsner is brewed with water from Missouri.
And it’s not the only American-made import: Foster’s tagline is “Australian for beer, ” but its water is pure Texas; Red Stripe is more Steel City than steel drums, brewing its “Jamaican-style lager” in a suburb of Pittsburgh; and Colorado’s Killian’s Irish Red hasn’t been brewed on the Emerald Isle since the 1950’s.

We’ve been misled, and it sure looks intentional.
These brands trade on their foreign roots (or in the case of Red Stripe, they’re concealing the less-than-exotic birthplace of Galena, Illinois) with foreign-accented spokespeople, kangaroos, and coats of arms. Beck’s was dinged in federal court for deceptive advertising and packaging labeled with phrases like ‘Originated in Bremen’ and ‘German Quality.’ The lawsuit asks the question: Did the beer’s maker violate consumer protection laws? But what consumers really want to know is: Can Beck’s be an authentic German pilsner when it’s brewed in St. Louis?

Water has a profound effect on the character of beer, and not just because it’s 95% of the brew.
Classic brewing cities like Antwerp, Dublin, Burton-on-Trent in England, and Pilsen in what’ s now the Czech Republic are as famous for their local waters as for the iconic beers they produce. The unique composition of each of those city’s water supplies drew early breweries and it was the water’s characteristics that helped define each city’s distinct beer style. The water profiles of the great brewing cities are still revered by today’s beer makers who endlessly analyze and compare their own local water against the standards of the classics.

When it comes to local brewing, nothing is more local than water.
And in our globalized economy, it’s most likely the only local ingredient that’s used. The hops might be from New Zealand, the barley from Canada, and the brewer’s yeast is probably imported from Croatia. The alkilinity, hardness, and mineral composition of the native water is the one ingredient that can give a sense of terroir. Its makeup will impact every ingredient and every brewing stage, defining the ph of the all-important mash, adding ions that flavor the beer, and even determining the color of the beer.

Can Beck’s be an authentic German pilsner when it’s brewed in St. Louis?
If you don’t think so, you can join the class action. Refunds of up to $50 will be offered, and no, they don’t expect you to have saved your beer receipts. A final approval hearing for the settlement is scheduled for October 20th.


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When Life Gives You Lemons… The Snow Edition



via ReBloggy


You’ve shoveled, plowed, and salted it, but there’s still plenty of snow on the ground.
49 states began this month with snow cover, and in some places a new foot and more has fallen since (yes, Hawaii, I’m talking about you). As picturesque and pleasing as holiday snow can be, the honeymoon is over for most of us in January; by March we just want it gone.

Maybe the problem isn’t the snow. Maybe it’s us.
It’s possible that the snow hasn’t overstayed its welcome; perhaps we’ve just run out of imagination in dealing with it. Instead of thinking of snow as an inconvenience or a nuisance, maybe we should treat it like just another backyard surplus, like an overgrown rosemary bush or too many zucchinis in the garden. In which case, it’s time to rifle through the old recipe box and see what we can come up with. has a recipe for Snow Cake that calls for 2 cups of freshly fallen snow to be folded into a batter of sugar, shortening flour, and milk.

The Massachusetts Maple Producers Association offers Sugar on Snow, a kind of maple candy made by pouring heated syrup over packed snow. It forms glassy sheets of chewy taffy that they claim pairs best with sour pickles.

Paula Deen recommends Snow Ice Cream, an easy three ingredient mix of vanilla, sweetened condensed milk, and snow.

Traditional farmhouse cooks swear by Snow Pancakes, claiming that new snow makes  for an exceptionally light and fluffy version.

Wherever there’s snow, you can bet that someone’s making a sno-cone: Hawaii has shaved ice, Filipinos have the halo-halo, in Guatemala it’s called granizada, and in Taiwan it’s the bao bing.

Falling snow is as pure as most drinking water, and usually cleaner than rainwater, which picks up more pollutants and particulates as it makes its way from cloud to ground. Certain dangerous algae can exist in snow at extremely high altitudes, but most snow is perfectly safe to eat and if it’s cooked in a recipe, that should take care of most micro-organisms.


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Domaine versus Domain Name: This is why the new .wine websites are bad for wine

image via Hypographia

image via Hypographia


Dot Wine is coming.
The internet has gotten too big to be contained by .com, .net, .org, and .gov, so the organization in charge of internet addresses is pushing a major expansion in domain name suffixes. For years we’ve been making do with just 22 suffixes, plus a few dozen country-specific ones like .uk and .fr for Britain and France, but now the floodgates have been thrown open and everyone can choose from thousands of new keyword suffixes like .coffee, .vote, .football, and .wine.

The next step for the new suffixes, known as top-level domains (TLDs), is that internet name registries will bid for them at auction. The winning registries then own the rights to issue URLs with those TLDs. This has winemakers in an uproar.

Up till now, TLDs have basically come in two flavors.
There are open TLDs like .com and .net that anyone can register, and there are restricted TLDs like .gov and .edu that are limited to governmental and educational entities. Under the new plan, brands can apply to own their own limited domain suffixes so we’ll start to see TLDs like .pepsi and .nike, but the vast majority, including .wine, .vin, .napa, and .chardonnay will be open. The problem for winemakers is that the language speaks volumes.

The wine industry is very particular when it comes to names.
There are varietal names, vineyard names, winery estate names, and geographical appellations, and each describes a very specific combination of grape varieties and winemaking practices, topography, climate, soil, traditional methods, and sourcing of ingredients. In some European countries, these names are based on classification systems that date back many centuries—France’s goes back to 1411—and even the relatively new and evolving standards for America’s wine regions are considered critical to the industry’s integrity, quality, and reputation.

That’s why winemakers on both sides of the Atlantic are fighting the new TLDs.
They fear that the new domain names will open the door to misrepresentation. Think of how true Champagne has continued to exist in a world of lesser sparkling wines. Everything about Champagne from pruning to vineyard yields to the degree of pressing to release dates has been codified in its name, and that name has been legally protected for hundreds of years, extending into more than 70 countries and reaffirmed in the Treaty of Versailles after World War I. But the new TLDs allow anyone and everyone to register a .champagne URL. It essentially gives cyber permission for the makers of any old rotgut- fizzy or otherwise- the imprimatur of centuries of history, terroir, and reputation.

Old World (and some New) winemakers want protection for their geographic indications.
They argue that names like ‘Napa Valley,’ ‘Champagne’, and ‘Bordeaux’ should be treated in the same way as trademarks. Third parties aren’t allowed to buy up the TLDs for ‘Olympics’ or ‘Tylenol’ or ‘Sony’, but as it stands, anyone with the auction fee can saunter in and claim ‘Côtes du Rhône’ as their own.

The right side of the dot is pitting nation against nation and ancient traditionalists against new world rivals.
Most European winemakers are pushing for protection, most Australians and Canadians want a free-for-all, and there’s a split decision from the U.S. wine industry. Critics of protection like to trivialize the argument as tedious squabbles over all the silly circumflexes and and hyphens in old chateaux names. They like to point out that nobody will ever confuse a .vin Chardonnay with a .vin Chevy just because the French wine suffix can double as an acronym for vehicle identification number. They assert that geographic indications are not settled international law and that proponents should take up the fight in venues like the World Trade Organization and the World Intellectual Property Organization.

Cyber-squatters are already lining up to buy the most illustrious and treasured of the appellations.
These are disinterested third parties who simply smell money in the domain name dustup and are looking to lock up ownership of wine-related TLDs. And who knows what happens then. The squatters can sit tight and charge extortionary usage fees; they can ‘flip’ ownership at a vastly inflated price to legitimate wine industry constituents; or they can dismantle a centuries-old institution, selling the related URLs to anyone and everyone with a case of plonk and a GoDaddy account.

What’s in a domaine name?
History, terroir, reputation, quality.
What’s not in a domain name?
Transparency, accountability, oversight, legal protection, global international agreement.

Learn about the new domains from the issuing agency: the Internet Corporation For Assigned Names and Numbers.

Posted in beer + wine + spirits, cyberculture, food business | 1 Comment

Actually, Grandma Isn’t All That Good a Cook

                              [grandmothers and their cooking- images via Gabriele Galimberti]


According to a CNN/Eatocracy poll, Grandma’s cooking is pretty hit-or-miss.
21.5% report ‘wonderful’ food coming out of both of their grandmothers’ kitchens, but most rate at least one of their grandmas in the range of ‘decent’ to ‘yuck.’

Does it even matter?
Nonna, Bubbe, Grammy, Abuela– Grandmother in every language is synonymous with warm and squishy feelings. It’s associated with the soft focussed nostalgia of childhood celebrations, family gatherings, and traditional dishes. So what if Grandma over-cooks and under-salts everything?

Grandma probably doesn’t know from whole grains, goat cheese, and fresh ginger. She started cooking when lettuce meant iceberg, the best coffee came ground in a can, and yogurt was strictly for health nuts. But she also wasn’t cooking with mono- and diglycerides, hydrolyzed vegetable protein, modified food starch, and the multitude of flavorings, preservatives, and texturizers found in today’s food. We call it ‘whole food’ when we cook without processed and refined ingredients; grandmothers just call it food.

Scientists theorize that feeding grandchildren has essentially transformed human evolution.
The grandmother hypothesis looks at the role of grandmothers in the early history of our species. It says that healthy, long-lived grandmothers helped feed their grandchildren, freeing their daughters to produce more children at shorter intervals. This meant that grandmothers with the greatest longevity ended up feeding the most grandchildren. Those descendants, who also carried the longevity gene, went on to enrich the gene pool of our ancestors. Recent simulations run by the Anthropology Department at the University of Utah suggest that 60,000 years of Grandma’s cooking has added 20 years to our lifespans.

With In Her Kitchen, the Italian photographer Gabriele Galimberti celebrates the breadth of grandmothers’ cooking. He visited 58 countries, documenting family matriarchs and their traditional meals in a multitude of cultures and contexts. Each is photographed with a symmetrical arrangement of ingredients paired with a second image of the completed dish. Click through the images for a brief biography of each woman as well as recipes for each dish.

All those proud grandmas in their kitchens; you can’t help but smile. Who cares if any of them can really cook?!



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Makers and Hackers: Here’s Your Refrigerator



The FirstBuild co-creation community debuted a really smart refrigerator at CES 2015, the giant, global consumer electronic fest that landed in Las Vegas this week.
FirstBuild‘s industrial designers, scientists, engineers, and fabricators partnered with GE Appliances to reimagine household appliances. The ChillHub is the collaboration’s first community-generated product launch.

The ChillHub refrigerator isn’t just smart; it’s hackable.
It’s got WiFi connectivity, 8 USB ports, and is compatible with a Best Buy-full of other appliances, gadgets, sensors, and control systems like Nest and OneCue. But the real draw is that it’s all open-source. The source code, circuit board, and the mobile app are free and available to anyone that wants to tinker, modify, or customize the fridge. In keeping with the open-source spirit, creators are encouraged to design 3-D printable ChillHub accessories and share the templates with other owners who can download, print, and assemble their own products.

Dozens of different accessory components are currently in various stages of production, some still in the concept phase and others that are already distributed through the FirstBuild website. There are diet trackers, bacteria-killing lights, an egg tray that hard boils your breakfast, and an in-fridge safe to keep medicine out of a child’s reach. Coffee brewers and smoothie makers are big, as are dispensers (milk, beer, soda), butter (softener, stick cap), and anything that makes bad refrigerator smells go away.

Visit to see the the ChillHub and its many user-created accessories, from the frivolous to the functional.




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Cannabis Cooking: the new haute cuisine

image via jantoo

image via jantoo


Cannabis edibles have emerged as a legitimate culinary pursuit.
Now that recreational and/or medical marijuana is legal in 23 states plus the District of Columbia, marijuana cookery is looking increasingly mainstream. No major food manufacturer or restaurant chain has jumped in yet, but hundreds of small producers are turning out a wide range of products. There are cannabis cookbooks in the works from major publishers, and cannabis cooking classes are taught by well-known and classically-trained chefs.

Chefs and marijuana go together like salt and pepper.
Many (many) restaurant workers and chefs blow off steam after a long shift in the kitchen by smoking a little dope, and naturally they’re adept at feeding their own munchies. Anthony Bourdain, who famously chronicled his own taste for drugs and debauchery, claims “There has been an entire strata of restaurants created by chefs to feed other chefs. These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.”

The munchies are a well-documented phenomenon.
Generations of stoners, chemotherapy patients, and now a scientific study conducted under rigorous, double-blind controls can all confirm that ingesting weed makes you hungry. Marijuana perks up the taste and hunger receptors in your brain and body. Flavors are heightened on the tongue as happy-making mood compounds course through your body. Traditional munchies leaned toward big flavors that go down easy. You didn’t want to be fussing with little fish bones or seeds or sorting through too much tableware. Outstanding examples of the form cited by many chefs include the cereal milk soft-serve ice cream at Momofuku Milk Bar (a dessert based on the slightly sweet flavor of the milk left at the bottom of a cereal bowl) and the fleet of Kogi Korean taco trucks that circulate through Los Angeles.

In the cannabis kitchen.
Legalization has opened up culinary frontiers. Chefs aren’t just feeding the sugar-salt cravings of stoners; they’re exploring marijuana’s gastronomic potential for sophisticated palates, and they have the freedom and the ingredients to do so. Instead of grinding marijuana leaves, professional kitchens cook with cannabis extracts that reduce the psychoactive cannabinoids into a tincture that can be added to just about anything. Pastry chefs can buy CannaFlour and CannaOil, line cooks slather the flat top with cannabis-infused olive oil and compound butters, and deglaze pans with pot-infused brandy. Everything from pesto to sushi to cold-brewed coffee can be steeped in a few drops of extract.

Ganja goes gourmet.
Chefs and gastronomists are studying the art of matching food to marijuana varietals and pairing weed with wine. Restaurants (even the Michelin-starred) have constructed elaborate cannabis-imbued tasting menus, and the multi-city supper club organizes pot-themed, farm-to-table dinners that create “a carefully calibrated experience from start to finish… isn’t about getting high — it is about haute cuisine.”
It’s all a far cry from the gritty Alice B. Toklas creations of yore.

For the home cook:
The classic Stoner’s Cookbook is coming out with a new volume focusing on the haute end of high cuisine. You can help bring HERB to the masses through the project’s crowdfunding endeavor.
The indispensable tool of the cannabis kitchen is the pot crock pot, which comes to us from one of MSNBC’s top entrepreneurs of 2014The MB2e from Magical Butter is a botanical extractor that produces cannabis-infused butters, tinctures, and oils suitable for cooking. It’s available on Amazon where it can be found in the sub-category of Specialty Cookware-Butter Warmers.




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Cookbooks for the Hard-to-Shop-For


photo courtesy of The Three Stooges Cookbook

You’re down to the last few on the holiday shopping list, and this is when it gets tough.
It’s the eccentric family member, the fussy friend, the complicated relationship. Fortunately, there’s a cookbook out there for everyone.

for that special (or not so special) someone
There’s the intimate Eating in Bed Cookbook and the series Cooking in the Nude, although the volume titled Cooking in the Nude: For Barbecue Buffs seems particularly ill-advised. Looking for less romance and more action? Try the unabashedly pragmatic Cook to Bang, subtitled The Lay Cook’s Guide to Getting Laid.

for the quirkily focused
If it’s edible, no doubt there’s a cookbook singularly devoted to it. There’s the Eat-a-bug Cookbook (33 ways to cook grasshoppers, ants, water bugs, spiders, and centipedes) and a few volumes for hardcore fans of Twinkies. The Testicle Cookbook is the English language translation of a Serbian best-seller focused on the beloved, local delicacy. The Natural Harvest cookbook is even harder to swallow. The back-of-the-jacket blurb says it all: Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients – you will love this cook book!

for the celebrity watcher
There’s no dancing but they can cook with stars like Coolio, Regis Philbin, Gwyneth Paltrow, and two of the Real Housewives from the Bravo TV franchise have cookbooks. Notably, both of those have ‘skinny’ in the book title.

for the political junkie (or your strange bedfellows)
Policy wonks can choose to Dine Liberally with the Democrats, Eat Like a Republican, or go bipartisan with Politics and Pot Roast.

for those you want off of next year’s list
Try a copy of Cooking to Kill: The Poison Cook-book, or Dorothea Puente’s Cooking With a Serial KillerCharged with killing nine of her elderly boarding house residents and facing a life sentence, Puente’s recipe collection was published as proof of her innocence. Her defense attorney claimed that Puente would never have fed her boarders so lavishly if she was only going to kill them.

for everyone else
There’s a one-size-fits-all cookbook for the Christmas season billed as ‘The Ultimate Program For Eating Well, Feeling Great, And Living Longer’: What Would Jesus Eat?  


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Top Food Inventions of 2014

It wasn’t just cronut-inspired pastry hybrids.
2014 brought the doughssant, the doughscuit, and the crookie. You could even call the Taco Bell waffle taco a direct descendent of the trendy pastry mashups. But it’s good to know that the year’s food innovations didn’t stop there. Many addressed the pressing problems of climate change, world hunger, public health, and animal welfare.

Whether you’re a Luddite, a technophile, or something in between, here are some of the  year’s coolest, useful, and tastiest developments that came out of the overlapping spheres of food and technology.



A banana that prevents blindness
Young children in Sub-Saharan Africa eat a lot of bananas. They also go blind at a frightening rate—30% of kids under age 5 are at risk—due to the lack of vitamin A in their diets. Scientists have engineered a souped-up banana, enriched with alpha and beta-carotene which the body converts to Vitamin A. It could prevent 1 million cases of blindness a year.



Electronic tongue
Researchers have developed a device that can scan food for additives, impurities, and even taste. It works like a human tongue with sensors that detect substances and send signals to a computer for analysis, much like the way taste buds transmit flavor messages to the brain. Ultimately it will be used to detect toxins and bacterial contamination at food inspection and processing sites. It’s already in use in Thailand where restaurants earn a Thai Delicious designation when the e-tongue verifies the tastiness of their ingredients.


Levitating cocktails
A British inventor has come up with a levitron that lets you sip a Bloody Mary out of thin air. Soundwaves lift cocktail droplets out of a glass and suspend them in space. He’s hoping to have a floating rainbow of jelly beans by Easter.


 la-dd-eco-friendly-froyo-edible-packaging-20140312Edible wrappers
WikiFood (the company), is making WikiPearls (the product), out of WikiCells (the material). These are all-natural, water-tight, edible shells made from things like dried fruit, coconut, and seaweed. WikiFood casings reduce packaging waste; they provide a protect barrier against contaminants and temperature swings; and they can be enhanced for improved nutrition. They’re a natural for humanitarian food aid, but you can also buy them at Whole Foods filled with Stonyfield yogurt.


article-2530195-1A29DF9E00000578-358_634x4243D Printed Food
The futuristic fantasy became a reality in 2014. The Foodini is a home printer that produces pasta and burgers to cook at home, and The ChefJet prints desserts in sugar and chocolate. 3DPrintingIndustry explores the outer limits of printed edibles, like foods that can double as biomedical sensors or electrify your insides with conductive jello. Recipes and other matters of modern gastronomy are discussed at 3Digital Cooks.

The innovations will keep coming.
Food startups are attracting significant venture capital as we look for solutions to society’s ills and explore viable, sustainable alternatives to our current model of industrialized food production. Insect-based foods, customized nutrition, laboratory-grown meat analogs—these are some of the developments we’ll be seeing in 2015 and beyond.

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Restaurant Slang — Learn to Speak Their Language






Restaurant people are truly a different breed.
They look different, with their own clothes and tattoos. They keep their own hours, heading to work when most of us are heading home, and going out when we’re going to sleep. The industry has its own rites and rituals, its own rules, and its own language.

Dining room jargon–

BOH: Back Of the House; the kitchen, walk-in, or any other area where you don’t deal with customers; BOH also refers to the people who work there. FOH: Front Of the House is the bar, the dining room, or anywhere else the staff deals with customers, as well as the people who work those areas.

[ _ ]-Top: describes the table’s seating– a 4-top seats four; a 2-top seats two but is better known as aDeuce, and a Hi-top is a tall table like you’d find in a bar area.

Covers: the count of meals served; multiply the tops by the Turns (the number of seatings at a single table) and you’ll get the total covers.

What they call us–

Diners are called Campers when they linger too long at the table, or Cupcakes when they’re flirting with staff. If it’s an open kitchen there are probably a few other coded descriptors.

PPX is an Extraordinary Person–it might be written on the ticket to signal VIP treatment. It’s not just for celebrities and high rollers; someone might write NPR on a ticket to tell the staff that Nice People Are Rewarded too.

There are numerous unprintable phrases to describe a bad tipper; some of the kinder ones are Stiff andFlea.

Kitchen jargon–

After you place your order, the kitchen might print out Dupes; these are duplicate tickets frequently printed in multiples on color-coded paper to signify courses. The dupes are hung on the Rail or theBoard where they’re considered On Deck.

If your server has checked the Low Board they know the Count of a particular menu item; if it’s 86’edyou’re out of luck. In a hurry? The cooks will be told it’s On the Fly, and they’ll Fire the dish immediately.

When multiple cooks are working different components of a single dish they’ll call 3 Out or 5 Out to signal to the others that they’ll be ready to plate their items in the stated number of minutes. All Daycounts the number of dishes that the cook is readying at that particular time, as in ‘I’ve got 2 lamb and 3 risotto all day.’

Cooked orders go from the Line to the Pass, a long counter surface where they’re plated and picked up by servers. If the kitchen is In the Weeds with too many dupes, the orders won’t be Coming On Up as quickly as they should. Conversely, if the waitstaff is Slammed the orders can sit there Dying on the Pass.

Learn to speak their language and who knows—the next time you’re at your deuce in the FOH, you just might find yourself comped like a real PPX.

Posted in cook + dine, food knowledge, restaurants | Leave a comment

The Small-Batch Experts at PepsiCo Are Crafting Your Next Artisanal Cola


[shareable, instagram-ready photo via Caleb’s Kola]

PepsiCo, the mega-giant, multi-national food and beverage corporation has just launched Caleb’s Kola.
Maybe ‘launched’ isn’t the right word. As the PepsiCo folks like to say: We’re a passionate group of kola lovers who came together to craft a unique kola from scratch using a few simple ingredients. We love it. We hope you will too.
Sure, just another food startup from a couple of hip food artisans with a rowdy tumbler website and the hashtag #HonorInCraft on its twitter feed. And one that seems to have focus-grouped the hell out of that k in ‘kola.’

Although they’ve sent us an engraved invitation to snarkiness, we’re not going to RSVP just yet.
It’s too easy; the cultural appropriation and pandering is just too brazen. The desperation is too visible in the carefully constructed social media presence. PepsiCo isn’t the only one doing it: Domino’s is baking up artisan pizzas; Tostitos peddles artisan chips; and Sargento shreds cheese into artisan blends. PepsiCo is just the biggest and baddest of the corporate opportunists who are raiding the hipster-artisan oeuvre.

Craft soda is like the low-hanging fruit of the fast-growing, wildly lucrative market for ‘real’ food.
Unlike the organic designation, craft and artisanal have no legal definitions. Even Webster’s says only that it calls for ‘a manually skilled worker.’ PepsiCo is free to slap the label on its new beverage and market the heck out of the notion of a kinder, gentler company.

Corporate lip service is a lot easier and cheaper than actual craft practices.
Authentically artisanal food is based in craft, community, tradition, and innovation. It’s inherently ethical and sustainable, relying on passion and commitment to guarantee longevity. While PepsiCo is not bad, as corporate citizens go, it’s still in the business of selling carbonated sugar water, and never lets social responsibility get in the way of profitability.

Small artisanal businesses all struggle with the sustainable movement’s underpinnings as they grow into large and successful enterprises, while Caleb’s Kola is off to a false start because of the dubious record of its parent company. PepsiCo’s spoken strategy is ‘performance with a purpose,’ but privately the company fights mightily to derail government efforts to tax sugary drinks and label genetically modified ingredients. It runs afoul of the law in its marketing of unhealthy products to young children, and has at best a mixed record for environmental advocacy, drawing frequent criticism for its plastic packaging, water usage, pesticides, and carbon emissions.

PepsiCo is hoping some of the good will towards Caleb’s Kola will rub off on them.
They’ve larded the new brand with fair trade sugar, retro-styled glass bottles, and the sheen of civic virtue. But the millennial consumers they’re aiming for have a talent for spotting inauthenticity. It’s just as likely that the taint of industrialized production and hypocrisy will rub off on Caleb’s Kola. That’s when you’ll really see some snark.


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Covert Coffee: The CIA Starbucks and More

ultra top secret mug available at

ultra top secret mug available at


The Washington Post spilled the beans on National Coffee Day with a profile of a Starbucks that’s secreted away within the CIA’s Langley, Virginia headquarters.
You won’t find it on the coffee company’s store locator and your GPS will come up empty. It’s known simply as Store Number 1, or familiarly as the Stealthy Starbucks.

The Post reports that it looks like every other Starbucks with its framed coffee posters and comfy armchairs. It sells the same lattés and iced lemon poundcake as every other Starbucks, and the same soft rock soundtrack floats in the background. It’s one of the busiest locations in the chain—nobody’s popping in and out of the highly secured facility to pick up something at Dunkin’ Donuts.

Security prevails at Store Number 1.
Noses aren’t buried in Facebook feeds since personal cellphones are a security risk. Rewards cards are also out since the data could be leaked. And even though baristas go through extensive background checks and are sworn to secrecy (they can only say I work for Starbucks in a federal building), they can’t ask for their customers’ names.

Of course it’s unlikely that a barista could really blow a secret agent’s cover.
Starbucks’ name butchery is legendary: the cashier scrawls it on a cup, the barista calls it out, and with figures crossed you go to pick up a beverage that might or might not be yours. It’s as if your name went a few rounds with AutoCorrect: Amanda becomes Tammy, Andrew becomes Stanley, and God help you if your name is Gaelic in origin, has more than two syllables, or rhymes with any part of the female anatomy.

Starbucks also operates a handful of covert cafés in New York City.
While many university campuses, hospitals, and office buildings have Starbucks outlets that aren’t technically open to the public, most won’t exactly refuse a paying customer. There a a few locked-down exceptions like the Starbucks in the New York Stock Exchange and one that serves the regional offices of MI6. CIA-level clearances are fitting for cafés that rub up against national security interests and sensitive global markets. But some of the tightest security and most limited access—even the Washington Post couldn’t talk their way into this one—is found at 1740 Broadway, where the Starbucks serves the New York headquarters of Victoria’s Secret.


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Cafés Go From Free WiFi to WiFi-free



Coffee and conversation. What a concept.
Cafés were among the first to flip the switch on free wifi. Now some pioneering coffeehouses are pulling the plug.

Blame the coffee shop squatters.
For the price of a small coffee they monopolize a café table for hours on end. They commandeer electrical outlets with multiple chargers and tangled trails of power cords, connect to the free WiFi, and settle in for the workday. Why not? The bathrooms are clean, the downloads are fast, and somebody left behind today’s newspaper with an empty crossword puzzle. They can nurse the cool dregs of a single cup of coffee for the better part of a day.

What once lured customers has become a drain on the bottom line.
The squatters monopolize precious seating space, too often crowding out paying customers. With fewer free tables, turnover rates and food tabs are lower as customers who might linger over a sandwich or a pastry choose to just grab a quick cup of coffee.

The impact is cultural as well as economic.
Customers are put off by the office-like atmosphere with its silent sea of laptop screens and the occasional one-sided cell phone business call. The squatters will look up from their keyboards to glare with open hostility at small children, and have been known to shush energetic conversationalists.

Cafés have struggled to strike a balance.
Some change their network passwords every few hours giving access only with a fresh purchase. Others cover electrical outlets, shut down routers during peak business hours, or shrink the size of café tables to tiny cups-only pedestals. Extreme measures were taken at one Vancouver pop-up that created its own electromagnetic dead zone by wrapping the café in a giant metal cage that channeled a signal-blocking static electrical field. Most coffee shop owners are just wondering when Sony will start selling its newly-developed electrical outlets that can limit access with time-sensitive user authentication.

What’s fair and reasonable? According to a 60 Minutes/Vanity Fair poll, 32% of Americans think that a person who has purchased coffee should be able to use the shop’s free wifi for as long as they want. 38% think that 30 to 60 minutes after they finish their drink is reasonable. Only 18% think you should use it only for as long as you’re drinking.

Proving it’s not just for Luddites, Eater has a list of 17 wifi-free cafes in tech-loving San Francisco.


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It’s Official—PBR is Over. Here’s Proof.

image via The Trademark Blog @

image via The Trademark Blog @


If you were born much before 1980, Pabst Blue Ribbon is–
an unremarkable, 170-year old beer; a blue collar favorite that all but disappeared in the 1980’s flood of status imports like Heineken, Molson, and Beck’s. 
If you were born any later–
you know it affectionately as PBR; a no-frills heritage brand that’s become the unbearably hip quaff of choice for young urbanites. Once embraced for its anti-establishment, downscale chic, PBR has achieved mainstream success.

All signs point to peak PBR.
In a scholarly study titled What Makes Things Cool? published by The University of Chicago Press, co-author Dr. Margaret Campbell of the University of Colorado’s Leeds School of Business (who coined the phrase ‘peak PBR’) traces Pabst Blue Ribbon’s popularity to a calculated association with the nonconformist counterculturalism of hipsters. She asserts that mainstream acceptance robs the brand of its appeal, first driving out the hipsters, and eventually the second wave of adapters will follow. Evidence of a first wave retreat comes from the merchant number-crunchers at Locu who mapped hipster migration patterns and correlated those to frequency of PBR’s appearance on area menus. The PBR strongholds are no longer the hipster hoods; instead the maps light up around college campuses where the drinkers are younger and less edgy—more frat boys than bicycle messengers.

Of course anyone who pays attention to these things already knows that there’s very little left of the brand’s early, scruffy authenticity.
Four years ago, food industry magnate Dean Metropoulos bought Pabst Brewing and granted control to his two sons, then best known for buying Playboy magazine founder Hugh Hefner’s former Los Angeles mansion (Daren) and appearing as the self-designated ‘youngest tycoon in the world’ on an MTV reality series (Evan). The brothers promptly moved the headquarters from Milwaukee to Los Angeles, jacked up prices, and shed most of the company’s management team.

The most stunning change was firing the advertising and marketing agency that had engineered the PBR comeback. 
The brand’s resurrection is now the stuff of legend. The agency orchestrated a stealthy campaign that the New York Times dubbed The Marketing of No Marketing with none of the traditional trappings of beer promotions—no Super Bowl spots, NASCAR banners, busty barmaids, or celebrities. In their place were small-scale sponsored events aimed at an alternative crowd—bike polo tournaments, art gallery openings, film screenings, and indie book releases; the sponsorship always seemed like an afterthought with no signs or trinket giveaways or glad-handing executives in from Pabst’s corporate offices.

Since 2010, promotions have moved beyond the shaggy dive bar crowd.
There are splashy new sponsorship deals with car races and music festivals, and the company is none too shy about self-promotional signage and banners, and there are always plenty of key ring and beer cozy giveaways. Logo-emblazoned tee shirts can now be found everywhere from Urban Outfitters to Sears, and the merchandising group has
 licensed some very unhipsterish new items like polyester cowboy hats, golf bags, and surfer gear, some of which made it into the celebrity swag bags at this year’s Country Music Association Awards.

Trouble seems to be brewing for PBR as hipsters flee.
Growth has stalled, despite a robust PBR infrastructure built by pioneering urban dwellers. Never a good sign, PBR hater sites have sprung up, while the parody industry has fired off video clips and spoofs coming from The Simpsons, filmmaker David Lynch, and a whole channel of unknowns who mock the PBR mystique on Funny or Die.

Is there hope for PBR now that its coolness quotient has plummeted?
Not according to Refinery 29, the arbiter of all things hip, with a recently titled post PBR is Officially Over.
And if you still need further proof of its demise, look to the Metropoulos boys who are already planning the second coming of Ballantine.


Posted in beer + wine + spirits, food business, food trends | Leave a comment

From Food Blogger to Cookbook Author

t-shirt available at

t-shirt available at

It’s the brass ring, the golden ticket, and the winning lottery numbers all rolled into one.    
Not every food blogger wants a cookbook deal, but it’s always a win when a publisher comes calling.

It’s been a long and lonely slog.
Sometimes blogging can seem so pointless. Even when readership is significant and loyal, it’s just one more blog among the thousands. At some point every blogger wonders if anyone would notice if they just packed it in. There are plenty of bloggers out there that are ready to take your place in readers’ mailboxes and news feeds. Would you even be missed?

A book deal screams, Don’t stop!    
It validates all the bathrobe-clad hours at the keyboard. Readers don’t just like you—they want more. And a cookbook deal—that means that your recipes are coming to life in readers’ kitchens. Somehow, your blog has convinced a publisher that the public is even willing to shell out good money for your culinary musings. Go ahead and pinch yourself.

Here are the latest winners of the blog-to-cookbook sweepstakes.
They all come from longtime bloggers with 2014 release dates.


Thug Kitchen explodes the myth of the mild-mannered vegan with a kick to your narrow dietary minded ass. The cookbook irreverently blends a penchant for profanity (motto: eat like you give a f**k) with recipes like lime-cauliflower tacos and pumpkin chili. 



The Kitchn began life as the food blog from Apartment Therapy, a home decorating and lifestyle blog, but has gone on to attract its own audience of 14 million visitors a month. Appropriately, The Kitchn Cookbook is equally devoted to recipes and to something the authors re calling a handbook to a happy kitchen.


100DaysRealFoodLogoThere’s a popular notion that you can achieve just about anything if you give it 100 days of effort. Sites like 100 Day Challenge and Give It 100 share tales of people learning a musical instrument, climbing Everest, hitting home runs, and becoming debt-free, all from three months of practice, discipline, and accountability. Now we have the 100 Days of Real Food Cookbook , which tells the story (with recipes) of one family that took a three-month pledge that transformed their relationship with food by giving up white flour, white sugar, and anything packaged and processed with more than five ingredients.

The Skinnytaste Cookbook- Light on Calories, Big on Flavor


When The Skinny Taste began in 2006, the blog’s creator was experimenting with dishes that would help her lose a few pre-wedding pounds. Fans of the site rave about its appealing, low-fat riffs on typically high-fat dishes like pizza and cheesy baked pastas, and rigorous recipe testing that guarantees success in home kitchens. This fall’s cookbook is mostly new recipes plus a few favorites from the blog.


Not everyone waits for a publisher. The creator of The Yellow Table blog went the self-publishing route, funding her dinner party cookbook through an over-subscribed Kickstarter campaign—$16,000 beyond her $50,000 goal. She documented the entire process of creating the Yellow Table Cookbook through a five-month blog series called The Cookbook Diaries.

And vice versa 
Check out Delicious Days’ list of food writers and cookbook authors who followed up a publishing career by starting a food blog.

Posted in bloggers, diversions, recipes | Leave a comment
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