Foodservice
Top stories summarized by our editors
11/20/2017

Students at a North Dakota high school have access to an on-campus food pantry known as the Bruin Food Pantry. After noticing a need for food and other items among students, a teacher began storing items in her classroom, later expanding to a food pantry.

More Summaries:
North Dakota high school
11/20/2017

Students would be better able to learn if they had access to the nutritious food they need, asserts Sam Kass, former senior policy adviser for nutrition and the executive director of "Let's Move!" in the Obama administration. During this TED Talk, Kass shares research about hunger.

Full Story:
National Public Radio
11/20/2017

Fast-casual chain Wow Bao is adopting Eatsa's human-free, automat-style cubby ordering technology for its two latest Chicago-area locations. Each of the new 1,100-square-foot eateries will employ one or two greeters to explain the technology to diners.

Full Story:
Eater
More Summaries:
WOW BAO, Eatsa
11/20/2017

Brewery owners are finding success by also investing in coffee roasting operations, often serving the same clientele at different times of the day. "The idea of owning both sides of the clock was always attractive to us," said James Cain, an owner of Vault Brewing and Pretty Bird Coffee Roasters in Yardley, Pa.

11/20/2017

When pairing wine with vegetables, match sweet flavors like those in sweet potatoes to wines with spicy notes, such as white wines from Rioja, suggest Patrick Cournot and Alexis Percival of N.Y.'s Ruffian Wine Bar & Chef's Table. When serving carrots, consider an acidic vintage such as marsanne or viognier, they advise.

11/20/2017

The Chai Wallah cocktail pairs chai tea with golden rum, almond milk and cardamom bitters for a warming autumn drink. The recipe also uses jaggery, an unrefined white sugar made from pure cane juice that is available in Indian markets.

Full Story:
Well+Good
11/17/2017

Chef and Momofuku founder David Chang has been named to the NBC Sports team covering the 2018 winter Olympics in Pyeongchang, South Korea. Chang will tell stories and share insights into Korean food and the country's traditions and culture.

Full Story:
Eater
More Summaries:
David Chang
11/17/2017

At least 40 new eateries opened in Seattle in less than two months this summer, highlighting the fast-changing nature of the city's restaurant scene. The number of dining places grew 25% to 2,696 in the past decade, according to the Department of Revenue, and the one-year survival rate for eateries in Seattle is around 87%, despite some recent high-profile closures.

11/17/2017

Master sommelier Piotr Pietras believes a truffle-based meal goes best with earthy-toned wines that have a fair amount of bottle age. He recommends vintages that can meet the powerful flavor of truffles, like aged Bordeaux, and warns against selecting delicate white wines.

Full Story:
Decanter online
11/17/2017

Baker Chad Robertson of Tartine Manufactory creates flaky, buttery croissants with a caramelized crust with the help of a preliminary fermentation called a poolish. The technique makes a dough that is easier to roll, and the bakery uses the fermented dough to make other pastries, such as sweet orange and cinnamon-scented buns or savory egg breakfast buns.

Full Story:
Saveur online
More Summaries:
Tartine Manufactory