Foodservice
Top stories summarized by our editors
8/20/2019

The diversity gap between students and faculty continues to be a problem in the US, as growth in Latin faculty members has increased by just 2% since 1997, according to a Pew Research Center study. Hispanic students are less likely to go on to become professors for many reasons, including high Hispanic enrollment in community colleges, which often lack the resources to help students advance to graduate school, said Antonio Flores, president of the Hispanic Association for Colleges and Universities.

8/20/2019

The 166-year-old Radgonske Gorice winery in Slovenia is creating a sparkling vintage made in complete darkness and to be released in 2020, under the premise that light exposure is damaging to wine aromas. The wine's chardonnay grapes are picked on moonless nights, and all harvesting and production is performed in complete darkness by workers wearing night-vision goggles, Rachel Arthur writes.

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Slovenia, Radgonske Gorice
8/20/2019

A number of New Zealand wineries owned by the country's indigenous Maori people have emerged in recent years, with a newly formed Maori winemaker collective poised to bring attention worldwide and some bottlings already available in the US, Jake Emen writes. "We see ourselves as caretakers of the land and try to keep our footprint small to make sure that everyone gets to experience the magic of New Zealand," says Lina Stroud, business manager of Maori-owned Tiki Wine & Vineyards in Christchurch.

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Jake Emen
8/20/2019

Bartender Tim Stevens opened Better Days Ice, a custom ice cube company in Buffalo, N.Y., in hopes of preparing drinks for customers that weren't diluted with fast-melting traditional ice. The crystal-clear ice is made with a special icemaker that freezes water from the bottom up, which is cut into cubes custom-fit to specific glassware and then embossed with a brass-logo die to add the "wow factor," he says.

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Tim Stevens
8/20/2019

The smoky, charred flavor of grilled foods makes them a favorite with diners, and chefs are finding new ways to play up grilled dishes on menus. Atypical grilling ingredients such as watermelon and mango help menu items stand out, while avocado compound butter provides a decadent complement to steak.

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Flavor & The Menu
8/20/2019

Korea's cold cucumber soup, oi naengguk, is the perfect chilling dish in the hot summer months, writes Seoyoung Jung. Korean or English cucumbers with thin skins are ideal for the soup, which combines shredded cucumbers with ice water and a light soy sauce.

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Serious Eats
8/20/2019

Smoke is the magic ingredient for concentrated tomato vinaigrettes, hot sauces and tender squash carpaccio, writes Lukas Volger. Tomatoes and carrots do well cooked in smoke for a long time, while summer squash and mushrooms need just a hint of smoke to take on the right amount of flavor.

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TASTE
8/20/2019

A joint white paper from the Culinary Institute of America and the International Olive Council outlines the health and environmental benefits of a plant-based diet and offers strategies for using olive oil to cook plant-based dishes. "We don't need to necessarily invent new foods or new dietary patterns," the CIA's Greg Drescher said. "We can be inspired by what already exists rooted in cultures."

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Olive Oil Times
8/19/2019

After Wendy's discontinued its spicy chicken nuggets, Chance the Rapper tweeted about the menu change to his 8.3 million followers and sparked such a lively social conversation that the chain built a campaign around it. Wendy's focuses regularly on the power of social media, says CMO Carl Loredo, adding, "We are constantly looking for these types of organic opportunities. It doesn't hurt that Chance was part of the engagement, but this was off the charts for engagement and shows just how important it was for our fans."

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Forbes
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Wendy
8/19/2019

Friendly's has refreshed the coffee offerings at its 175 eateries, with new brewing machines and 100% Arabica beans from roaster S&D Coffee & Tea. The family dining chain is also brewing its first iced coffee offering.