The start of the Dungeness crab commercial harvest season on the coast of Washington has been delayed from Dec. 1 to at least the middle of the month, to give the crustaceans time to grow more meat. Last year the in-demand crab brought the state's commercial fishermen $52 million in revenue, a new record, said Dan Ayres of the state Department of Fish and Wildlife.
Bonnie Saran grew up on overseas army bases, and India's street food scene was an early influence that fueled the entrepreneurial restaurateur's creation of five eateries in five years. The Westchester County, N.Y., restaurants, including Little Kebab Station and Little Mumbai Market, have won kudos from Martha Stewart, Bill Clinton and other celebrity fans.
Students in elementary and middle schools in Minneapolis try new meals in their school cafeterias three times a year to help them experience different foods. Students recently sampled Kid Kimchi.
About 1,000 students in a Texas school district are expected to receive free meals at a dozen locations during Thanksgiving break. Breakfasts and lunches will be available to students.
Dina Mousawi and Itab Azzam have chronicled stories and recipes shared by Syrian refugees in their book "Our Syria: Recipes From Home." "As the last of my family contemplate leaving behind our little village, this is my Noah's Ark -- a capsule containing the intoxicating taste of home," Azzam writes in the book.
Former Noma chef Jose Luis Hinostroza is preparing for his first solo venture, Natal, in Mexico. He plans to pair native seeds, flora, nuts, fauna and grains with pre-colonial Mesoamerican cuisine and techniques, such as using underground cooking pits called pibs.
Korean staple gochujang lends a sweet, spicy flavor to meats and fish as a marinade and has gained traction as a popular condiment among American diners. Over the past four years, the hot sauce has experienced a more than 300% growth on menus and can now be found in 1% of US restaurants, according to Datassential.
Emmy's Organics started out of Ian Gaffney and Samantha Abrams' home kitchen, but the allergen-free baked goods are now sold in over 12,000 retail locations including Whole Foods, Starbucks and Costco. The company's focus on healthy treats has helped it achieve 40% year-over-year growth.
To meet the growing demand for food, a Swedish food-tech company named Plantagon is working to build "plantscrapers," which are office towers with large indoor farms. The first, called World Food Building, will be a 16-floor tower that operates on hydroponics and automated systems to grow 550 tons of vegetables each year.
Nothing makes a better wine for your after-Thanksgiving turkey sandwich than a chinon rouge, according to Vanessa Price. It has the strength to stand up to the boldest flavor in the after-Thanksgiving spread -- cranberry sauce.