Foodservice
Top stories summarized by our editors
11/20/2018

Black women frequently face workplace discrimination through racial bias and micro-aggressions including co-workers and supervisors commenting on and even touching their hair without permission, especially with the natural hair movement being embraced by many black women, writes Ludmila Leiva. Refinery29 asked 10 women to discuss their experiences having natural hair in the workplace and how nonblack people can contribute to their discomfort at the job.

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Refinery29
11/20/2018

The House Democratic caucus now has as many women of all races as it does white men for the first time in history, but House staffers in Washington, D.C., remain predominately white. Experts hope the new representation at the top will trickle down into the staff of representatives, but a study by the Joint Center for Political and Economic Studies found that dozens of House members representing districts having more than 33% people of color do not staff a person of color.

11/20/2018

Even though 83% of Fortune 500 companies have policies against discrimination toward transgender employees, transgender Americans still face discrimination as they often make less than peers, and the unemployment rate among transgender individuals is well above the national rate, writes George B. Cunningham of Texas A&M University. Fellow employees can help advocate for transgender rights when in a leadership role, as Apple CEO Tim Cook has often done.

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The Conversation (UK)
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Tim Cook, Apple
11/20/2018

Diversity beyond genders is often overlooked or not addressed at all, especially when it comes to inclusion of those with disabilities. Companies including Pan Pacific Hotels Group, SingTel and EDEN + ELIE are making strides by focusing on addressing this issue, but they say leadership must recognize it will take work and be willing to take on this work while not forgetting to celebrate accomplishments, even small ones.

11/20/2018

As Gen Z members begin entering the workforce in record numbers, employers should present themselves as a technology-based company that listens to its employees to attract the best of this generation, writes Debby Carreau. With Gen Z looking for diversity and an emphasis on mental and physical health while assessing a company's fit for them, companies should also offer benefits focused on providing a balanced lifestyle, emphasize the candidate experience when hiring and give real-time feedback, Carreau adds.

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Entrepreneur online
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Gen Z
11/20/2018

Wine fans who automatically reach for old-school Bordeaux might be just as pleased by a good Chilean cabernet, according to Brian Phillips, national wine director for Darden Restaurants. Sommelier Josh MacGregor thinks of Maysara Winery's Momtazi Vineyard as a great New World alternative to Burgundy.

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Wine Spectator
11/20/2018

Grocers are going beyond offering growler stations, opening pubs and bars in their businesses to give consumers another reason to visit. Whole Foods, Kroger and Wegmans are among the stores that serve drinks such as wine, beer and cocktails to guests.

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VinePair
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Kroger, Wegmans
11/20/2018

Some wine left over from Thanksgiving can be put to good use in cocktails as an ingredient. Bartenders take leftover wines and make them into syrups, such as the pinot noir syrup used in cocktails or even on ice cream at New York bar The Library.

11/20/2018

Fine dining today has come to be more about creativity and stellar service than a high-society ambiance, writes Beth Kanter, who cites Chicago's Oriole and Mirabelle in Washington, D.C., as examples of the style. "There's a cool movement now where people are taking classic simplicity, classic recipes, and traditional service but doing it in a more approachable and relaxed environment," said Noah Sandoval, executive chef and owner of Oriole.

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Food Newsfeed
11/20/2018

New technological solutions to distribution, farming, food preparation and consumption were top of mind at the Culinary Institute of America's recent reThink food conference in Napa, Calif. Presenters discussed the health and environmental benefits of plant-forward cuisine, and robotics companies featured machines that can prepare dishes from pizza and burgers to salads and crepes.